Roasted Chicken Thighs

Everyone has a go-to meal right? You know, that meal you make whenever you want something that you know will turn out...
Roasted Chicken Thighs

Megan Hastings

Roasted Chicken Thighs

Everyone has a go-to meal right? You know, that meal you make whenever you want something that you know will turn out great every single time. That’s the meal I’m talking about!

Well, roasted chicken thighs are my go-to meal. I’ve been making roasted chicken thighs almost once a week for the past few years, in fact. I make this meal whenever I have friends over for dinner, book club meetings, nice Sunday night dinners at home, or an easy week night dinner after a long day at work. It’s an all occasions meal really. Because this roasted chicken thighs recipe is so incredibly easy! As long as you have a cast iron skillet, you are golden.. and your chicken thighs will be too! The skin gets so crispy using this method that it almost tastes like bacon. Almost. The skin is truly the best part. It’s the closest thing you’ll get to fried chicken without actually frying it, which coming from a girl who’s favorite foods used to be bacon and anything fried before going gluten-free, that means something! But, the thigh meat is not to be overlooked – because it is cooked to perfection! Super moist and tender – what more could you ask for!?

Next time you need a quick and easy meal that is sure to impress your friends, try this recipe for roasted chicken thighs!

For more great recipes like this one, visit A Dash of Megnut.


  • 4 chicken thighs, bone-in and skin-on
  • 1 1/5 Tablespoon coconut oil
  • Pinch of salt
  • Pinch of pepper


Preheat oven to 475 degrees F. Preheat cast iron skillet on the stove until hot but not smoking. Add 1 to 2 tablespoons of oil (I used coconut oil this time but olive oil works too). Season chicken thighs with salt and pepper to taste. Place skin side down in the cast iron skillet. Cook over medium to medium-high heat for 12 to 15 minutes, rearrange chicken every once in a while to make sure they cook evenly. Transfer to oven and cook an additional 15 minutes. Flip chicken over and cook for 3 to 5 minutes until skin is crispy.

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.