Crispy Herb-Roasted Chicken Thighs
5 from 5 votes

Crispy Herb-Roasted Chicken Thighs

Thanks to the flavor, simplicity, and inexpensive nature of this recipe, I make Crispy Herb-Roasted Chicken Thighs at least once a week for dinner.

Course Main Course
Cuisine American
Keyword -Roasted Chicken Thighs
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 6 chicken thighs
Calories 273 kcal
Author Kristin Marr


  • 6 chicken thighs bone-in and skin-on
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 TB avocado oil or ghee, olive oil, or coconut oil


  1. Preheat the oven to 400F.
  2. In a small bowl, whisk together the rosemary, thyme, oregano, garlic powder, salt, and pepper. Note: The rosemary can be crushed with your fingers or the back of a wooden spoon if you don't want large rosemary leaves on your chicken--this is completely up to you.
  3. Rinse and pat the chicken dry. Sprinkle each piece of chicken (the top of the chicken thighs) with the seasoning.
  4. Add the oil to a large cast iron skillet. Heat the skillet over medium-high heat. Once the skillet is hot, add the chicken so the top of the chicken is facing down in the skillet. The oil should sizzle as soon as you place the chicken in the skillet. If the oil doesn't sizzle, your skillet isn't hot enough yet to add the chicken. Cook the chicken for 6 minutes. After about 6 minutes, the skin (and chicken) should easily pull away from the skillet. If the skin doesn't pull away from skillet, cook the chicken for a minute or two longer. Flip the chicken and cook for 5-6 minutes.
  5. Transfer the skillet (and chicken) to the hot oven. Cook the chicken for about 30 minutes, or until cooked all the way through (165F).
  6. Serve immediately. This chicken pairs well with a simple salad, beans and rice, roasted veggies, roasted potatoes, etc.