Herbed Pan Roasted Chicken

Dannell M


My Honey can never get enough of this recipe! He requests it at least once a week. A side of mashed potatoes and green beans and he's a happy camper!
It's quick, easy and everyone always raves over it. Crispy on the outside & moist on the inside. I hope you enjoy it!


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 8
    chicken thighs (bone in, with skin)
  • 4 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 2 tsp
    greek oregano seasoning
  • 1 tsp
    rosemary, chopped

How to Make Herbed Pan Roasted Chicken


  1. Preheat oven to 475°F.

    Season chicken pieces with salt, pepper, garlic & oregano on all sides. (seasoning measurements were approximate) Use your favorite spices to give it your own flair. The oregano should be a good sprinkling on the chicken as it makes the dish.
  2. Heat oil in a large cast-iron skillet over medium heat. Place the chicken in the skillet, skin side down, and cook until browned and begins to crisp. Flip chicken pieces & continue cooking rearranging chicken to cook evenly for about 10 minutes.
  3. Turn the chicken pieces skin side down again & place the skillet in the oven and cook 15 minutes. Flip chicken skin side up until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Printable Recipe Card

About Herbed Pan Roasted Chicken

Course/Dish: Chicken Roasts
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #skillet #castiron

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