Lately, there’s been a craving for chicken! It’s funny how one can go weeks without it and then suddenly want it for days. Right now, chicken is the star ingredient, and this Pan-Roasted Chicken recipe has been made several times this week.
This dish features juicy chicken thighs and legs, seasoned simply with salt, pepper, and garlic powder. If garlic powder isn’t available, fresh herbs or lemon zest work beautifully too—just chop them finely and sprinkle before roasting.
Quick Tip: A salad blend of baby kale, chard, and spinach is versatile enough for salads and can even be sautéed for a quick side.
Tips for Perfect Pan-Roasted Chicken:
- Crispy Skin: Start by cooking the chicken in a hot pan over medium-high heat for that perfect golden crust. Use an oven-safe skillet, like cast iron or stainless steel. Be careful when removing the hot pan from the oven!
Ingredients
- 3 bone-in, skin-on chicken thighs
- 3 skin-on chicken legs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
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Instructions
- Preheat the oven to 450°F (232°C).
- In a small bowl, mix garlic powder, salt, and black pepper. Season the chicken thighs and legs evenly with the mixture.
- Heat a large oven-safe skillet over high heat and add the olive oil. Once the oil is hot and shimmering, add the chicken pieces skin-side down, then reduce the heat to medium-high. The pan should sizzle; be cautious of splattering oil.
- Cook the chicken for 5 minutes, then use tongs to flip the pieces. The skin should be golden brown. Cook for an additional 5 minutes.
- Flip the chicken again so it is skin-side down. Remove the pan from the heat and transfer it to the center rack of the preheated oven.
- Roast in the oven until fully cooked. Allow the chicken to rest for 5 minutes before serving.
