Pan Roasted Chicken Thighs With Garlic & Herbs
These pan roasted chicken thighs are tender, juicy & have the crispiest skin! We’re cooking these in butter, garlic & herbs for extra flavour.
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If you’re looking for a quick & easy way to cook juicy, tender chicken thighs with the crispiest skin, then you’re in the right place!
These pan roasted chicken thighs are seared on the stove, to get the skin nice & crispy then roasted in the oven, in butter, garlic and plenty of fresh herbs until the meat is perfectly cooked. Let the chicken rest in the herby, garlicky butter after cooking then baste them well before serving & you’re in for a real treat…
Pan roasted chicken thighs are incredibly versatile & work with pretty much anything. You can serve them with pasta, risotto, noodles, rice, in sandwiches & salads and a whole lot more. They’re delicious whatever you serve them with!
For more dinner inspiration check our our ever growing collection of main course recipes! There’s lots to choose from here, from homemade pies, slow cooked meat, barbecue, pasta dishes & lots more…
What You’ll Need
- Chicken Thighs – I’d recommend using bone in chicken thighs, as the meat will be juicier & more flavourful. However, boneless chicken thighs will work as well (these will cook a bit quicker!).
- Garlic – We’re roasting our chicken thighs in garlic, herbs & butter. Feel free to make your chicken as garlicky as you like!
- Herbs – These chicken thighs are cooked with fresh rosemary & thyme. You’ll need a small handful of each.
- Butter – Roasting the chicken in butter adds flavour & moisture. I like to baste the cooked chicken with the garlicky, chicken fat butter once cooked!
How To Cook Pan Roasted Chicken Thighs
The full, printable recipe card for these chicken thighs can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Season Chicken
First, we pat the chicken skin dry then season lightly with table salt. - Sear Skin
Next, we set a large frying pan over a medium heat, add in a good splash of veg oil then leave to get hot. We then add in the chicken thighs, skin side down & cook (undisturbed) for 5-10 minutes, until the skin is crisp & golden. - Add Butter, Garlic & Herbs
Once the skin is nice & crispy, we add butter, crushed garlic, fresh rosemary & thyme into the pan. We season the top of the chicken with salt & pepper then flip them over, so that the skin side is facing up. - Roast
Now we roast the chicken in an oven set to 190°c/374°f until the thighs reach an internal temperature of 75°c/167°f. This will take 6-8 minutes, roughly. You’ll need a digital food probe here! - Rest
Once cooked, we let the chicken thighs rest for 5 minutes or so, then we baste with the garlic & herb butter then serve.
Pan Roasted Chicken Tips & Tricks
- Use bone in chicken thighs for more flavourful, juicier meat.
- Pat the chicken skin dry then season with table salt. This remove excess moisture from the skin, making it crispier once cooked.
- Cook the chicken skin side down on the stove until crisp then flip over & roast in the oven until cooked through. This keeps the skin nice & crispy without overcooking it.
- Roast your chicken thighs with butter, garlic & herbs, for even more flavour!
- Rest the chicken thighs for 5 minutes or so once cooked then baste with the herb butter before serving.
- Use a digital food probe to check the chicken’s internal temperature, to avoid under or overcooking the meat.
Serving Suggestions
Pan roasted chicken thighs are super versatile & can be served with pretty much anything! You could keep it simple & serve your’s with something potato based (like mash, wedges or chips), some seasonal roasted veggies, on a salad, with rice or noodles or on top of a risotto. The possibilities are almost endless! For some ideas & inspiration, take a look at our collection of side dishes & main courses.
Frequently Asked Questions
I personally prefer bone in chicken thighs as they are more flavourful than boneless but this comes down to personal preference. Keep in mind that boneless chicken thighs will cook quicker than bone in.
The best way to check if your chicken thighs are cooked is by using a digital food probe to check the internal temperature (I use a Thermapen!). Chicken is fully cooked when it reaches an internal temperature of 75°c/167°f.
Yes, roasted chicken thighs should be rested after being cooked, to allow the juices to redistribute throughout the meat. However they only need a short rest, 5 minutes or so will do the trick!
In order to get the crispiest skin on your chicken thighs, there’s a few things you’ll need to do! The key here is to dry the skin well, season with salt then sear the chicken skin side down in hot oil, without flipping for at least 5 minutes.
Cooking Pan Roasted Chicken Thighs On An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
Use the boiling plate to sear the chicken skin then cook in the roasting oven, on the bottom set of runners.
Equipment Used
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More Dinner Recipes To Try!
- Roast Chicken, Smoked Ham Hock & Cider Pies
- Black Garlic Hanger Steaks
- Coq au Vin
- Crispy Chicken Cutlets With Parmesan Polenta & Salsa Verde
- Smoked Pulled Lamb Shawarma
- Nduja Stuffed Porchetta
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Pan Roasted Chicken Thighs With Garlic & Herbs
Equipment
- 12" Skillet/Frying Pan
- Digital Food Probe
Ingredients
- 8 Bone In Chicken Thighs (See Notes)
- 1 tbsp Vegetable Oil
- 50 g Unsalted Butter
- 4 Garlic Cloves
- 5 Sprigs Rosemary
- 5 Sprigs Thyme
Instructions
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- Place the chicken thighs onto a plate/tray, skin side up. Pat the skin dry with kitchen paper then season lightly with table salt.
- Set a large skillet/frying pan over a medium heat , drizzle in a tbsp of veg oil then leave to heat up for a couple of minutes.Make sure to use an oven proof frying pan!
- Place the chicken thighs into the pan, skin side down then let them cook undisturbed for 5-10 minutes, until the skin is crisp & golden.
- In the meantime, crush the garlic cloves with the side of a chef's knife. Don't worry about peeling them!
- Next, add the butter, garlic, rosemary & thyme into the pan. Once the butter has melted, season the top of the chicken with salt & pepper then flip over.
- Transfer the pan to the preheated oven then roast the chicken until it reaches an internal temperature of 75°c/167°f. This will take roughly 6-8 minutes.
- Once cooked, let the chicken rest for a few minutes then baste with the garlic & herb butter then serve.
