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Home » Creative Recipes » Recipe Attributes » Healthy » Low Fat » Pan Seared Herb Roasted Chicken Thighs

Pan Seared Herb Roasted Chicken Thighs

Pan Seared Herb Roasted Chicken Thighs

BY: Michele
PUBLISHED: Mar 30, 2014
UPDATED: Jun 8, 2021
1 Review / 5 Average
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This easy two step cooking method for the Pan Seared Herb Roasted Chicken Thighs results in tender, juicy, flavorful chicken with crispy, golden skin every time.

Roasted Chicken Thighs Vertical

Many of my recipes call for lots of seasoning, or spicy seasonings, such as my Cajun Blackened Chicken recipe.   However, some members of my extended family prefer less spice and heat.  So this recipe for Pan Seared Herb Roasted Chicken Thighs is for those who prefer tender, juicy, flavorful chicken without spicy heat.

For this recipe, it is best to have an oven safe skillet or dutch oven because you will start cooking the chicken on top of the stove but finish it in the oven, making it a two step cooking process.  You will also need an oil, such as grapeseed oil, that will withstand high heat without burning.

Why use the two step cooking method?  The reason is that the searing on top of the stove provides a beautiful crispy, golden brown skin to the chicken and seals in juices.  Then the oven roasting finishes cooking the chicken while keeping it tender, moist, and juicy.

Roasted Chicken Thighs

To get that nice golden brown color on top of the stove, remember two key things.  First, the oil in the pan has to be hot enough (but not burn) and secondly, the chicken needs to be left alone….meaning no poking, prodding, or pushing around the pan.  (Don’t bully your chicken…remember it’s tender.)

How do you know when the oil is hot enough?  You can check by holding a piece of chicken with a pair of tongs and touching one corner of the chicken to the pan. If the pan is hot enough, the food will slide easily in the oil. If it sticks, the pan needs to be hotter.  When you place the whole piece of chicken, skin side down, in the skillet, you should hear a nice sizzle, but not see smoke.

After searing the chicken, it needs to be placed in a hot oven.  Some call for a 500 degree oven.  My oven runs hot.  If I did that, there would be smoke coming out of the oven and the fire department would be at our house.  So I put it in a 400-degree oven and the chicken turned out moist, tender, and juicy.  Once out of the oven, let the chicken rest for about 5 minutes before serving to be sure the juices do not run out. This will ensure that your Pan Seared Herb Roasted Chicken Thighs remain tender, moist, and juicy when ready to serve.

Recipe

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5 from 1 vote

Pan Seared Herb Roasted Chicken Thighs

This easy two step cooking method for the Pan Seared Herb Roasted Chicken Thighs results in tender, juicy, flavorful chicken with crispy, golden skin every time
Course Chicken, Main Dish
Cuisine French
Keyword Herb Roasted Chicken Thighs, Roasted Chicken Thighs
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 292kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 2 tablespoons olive oil
  • 6 bone-in skin-on chicken thighs
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1-1/2 teaspoon herbs de provence could use italian seasoning
  • 1/4 cup chicken broth
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Instructions 

  • Preheat oven to 400 degrees F.
  • Sprinkle both sides of chicken thighs with salt, pepper, garlic powder, onion powder, paprika and herbs de provence (or italian seasoning).
  • In a large oven safe skillet or dutch oven (if your pan is not oven safe, you will need an oven safe baking dish in addition to the skillet) over medium high heat, add oil. When oil is hot, add the seasoned chicken pieces, skin side down, and let them cook or sear for about 3 to 5 minutes, without moving them. Turn them over and let the chicken sear on the other side for 3 to 5 minutes. If the chicken is in an oven safe pan, add chicken broth, transfer to the preheated 400 degree oven and cook uncovered. (If you don't have an oven safe pan, transfer the chicken first to an oven safe baking dish, and add the chicken broth before placing in the oven.) Roast for about 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees. Time may vary depending on the size of the chicken pieces. Remove from oven and let rest for about 5 minutes before serving.

Notes

Inspired by Easy Garlic Broiled Chicken on AllRecipes.com.

Nutrition

Calories: 292kcal | Carbohydrates: 1g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 123mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

 

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Serve this dish with Oven Roasted Asparagus, Southern Squash Casserole, or Creole Green Beans or Maque Choux for a nice meal.

Oven Roasted Asparagus

Creole Green Beans

 

 

 

 

 

 

 

 

 

 

 

 

Want more chicken recipe ideas? Follow Flavor Mosaic’s Chicken and Turkey board on Pinterest.

Follow Flavor Mosaic’s board Chicken and Turkey Recipes on Pinterest.

For another chicken recipe, try Roasted Chicken by Life Tastes Good.
LifeTastesGoodRoastedChicken

Filed Under: 5-Ingredients or less, Bake, Budget-friendly, Chicken, Comfort Food, Date Night, Dinner Recipes, Easter Recipes, French, Italian, Low Fat, Lunch, Mother's Day, Roast, Savory, Skillet, Special Occasion, Stove Top, Sunday Supper

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Marion@Life Tastes Good says

    March 30, 2014 at 9:21 am

    I love chicken thighs! I’m making some today too! Lovely pics :o)

    Reply
    • Michele says

      March 30, 2014 at 10:04 am

      This was our dinner last night! Great minds think alike! LOL! Thanks for visiting!

      Reply
  2. Shelby says

    March 30, 2014 at 9:44 am

    I love how you explain how to know if your pan is hot enough! I don’t do a lot of pan cooking with skin on so I did not know that! Looks like a great recipe!

    Reply
    • Michele says

      March 30, 2014 at 9:48 am

      Hi Shelby! Thanks for stopping by. Searing adds a lot of flavor so I like to do that.

      Reply
  3. Joanne T Ferguson says

    March 31, 2014 at 1:33 am

    G’day! Michele! Your chicken looks very moist and yum indeed!
    Cheers! Joanne

    Reply
    • Michele says

      March 31, 2014 at 8:38 pm

      Thanks Joanne! I appreciate you stopping by to visitin.

      Reply
  4. KC Kahn says

    March 31, 2014 at 9:06 am

    #Herb #Chicken looks amazing. Must try soon! 🙂

    Reply
    • Michele says

      March 31, 2014 at 8:38 pm

      Hi KC, Thank you so much. I hope you like it if you try it.

      Reply
  5. Katy says

    May 2, 2014 at 3:25 pm

    Can’t wait to try it. BTW, what is the veggies you are serving with your chicken?

    Reply
  6. Heidy L. McCallum says

    May 27, 2014 at 4:53 pm

    I am so loving this flavorful looking chicken recipe! It’s looks moist and delicious!!!!

    Reply
    • Michele says

      May 28, 2014 at 7:08 pm

      Thank you!

      Reply
5 from 1 vote (1 rating without comment)

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Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic

Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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