Poultry Essentials: Easy Crispy Chicken Thighs

Andy Anderson !


I made this recipe for a quick, tasty late night/early morning meal. I served it with some leftover chicken-stock-infused white rice.

You could add additional spices; however, I wanted to keep this simple, and I wanted to taste the wonderful flavors of the chicken.

So, you ready… Let’s get into the kitchen.


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1 - 2
5 Min
1 Hr



  • 2 medium
    chicken thighs, bone in, skin on
  • 1 Tbsp
    olive oil
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 Tbsp
    sweet butter, unsalted

  • ·
    rice, mash potatoes, or veggies, as a side

How to Make Poultry Essentials: Easy Crispy Chicken Thighs


  2. Chef’s Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
  3. Gather your Ingredients (mise en place).
  4. Place a rack in the middle position, and preheat the oven to 250f (120c).
  5. Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
  6. Place in the preheated oven for 45 – 50 minutes.
  7. Add the butter to a sauté pan, over medium-high heat.
  8. When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
  9. Flip when the skin is a nice golden brown, about 2 – 3 minutes, and allow the other side to cook for about 60 seconds.
  11. Slice, and serve with your favorite side. Enjoy.
  12. Chef’s Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
  13. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Easy Crispy Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tags: Quick & Easy, Healthy

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