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Crispy Cast Iron Skillet Lemon Herb Chicken Thighs

Name: Crispy Cast Iron Skillet Lemon Herb Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 pieces bone-in skin-on chicken thighs (thoroughly patted dry with paper towels); 1 tbsp extra virgin olive oil; 1.5 tsp kosher salt; 0.75 tsp coarsely cracked black pepper; 6 cloves fresh garlic (lightly smashed); 4 sprigs fresh rosemary; 1 whole lemon (sliced into 1/4-inch rounds); 0.5 cup low-sodium chicken broth

Golden, shattered-glass crispy skin with juicy, tender meat underneath. Cooked in a single cast iron skillet with garlic cloves, rosemary sprigs, and fresh lemon slices.

Chef Elena Vance Aug 20, 2026

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Sizzling crispy chicken thighs in a black cast iron skillet garnished with lemons and rosemary

Why This Recipe Works

Starting chicken in a cold cast iron pan renders out fat before searing, producing the crispiest skin imaginable without splattering.

Cookeek Tested Recipe

Crispy Cast Iron Skillet Lemon Herb Chicken Thighs

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Yield 4 servings

🌱 Gluten-Free 🌱 Keto 🍽️ Mediterranean 🍽️ American Dinner Main Course

Ingredients

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Servings:

Main Ingredients

6 pieces bone-in skin-on chicken thighs (thoroughly patted dry with paper towels)
1 tbsp extra virgin olive oil
1.5 tsp kosher salt
0.75 tsp coarsely cracked black pepper

Aromatics & Pan Sauce

6 cloves fresh garlic (lightly smashed)
4 sprigs fresh rosemary
1 whole lemon (sliced into 1/4-inch rounds)
0.5 cup low-sodium chicken broth

Recommended Kitchen Equipment

Tested tools that yield the best results for this recipe.

Lodge 12-Inch Cast Iron Skillet

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Step-by-Step Instructions

1

Pat chicken thighs completely dry with paper towels. Season generously all over with kosher salt and black pepper. Moisture is the enemy of crispy skin.

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2

Place a 12-inch cast iron skillet on cold burner. Add olive oil and place chicken skin-side down in the cold pan. Turn heat to medium-low and let rendered fat slowly melt, sizzling gently for 15 minutes without moving.

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3

When skin is deep golden and releases effortlessly from the pan, flip chicken. Scatter smashed garlic cloves, rosemary sprigs, and lemon rounds around the skillet.

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4

Cook for another 8–10 minutes until internal thermometer reads 175°F (79°C). Transfer chicken to a cutting board to rest for 5 minutes. Pour off excess grease, deglaze with chicken broth, and spoon pan juices over top.

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📦 Storage & Make-Ahead Tips

Store leftovers in the fridge for up to 4 days. Reheat under the oven broiler for 3 minutes to restore crispiness.

Nutrition Facts (Per Serving)

Calories 390

Protein 34g

Carbs 3g

Fat 26g

Fiber 1g

Sugar 1g

Sodium 520mg

Reader Reviews & Ratings

★★★★★

5.0 (1 reviews)

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Julia M. ★★★★★

Made this tonight for my family and it was an absolute hit! The scaling feature made it so easy to cook for 6 people instead of 4. Bookmarking this immediately!

Verified Home Cook

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