Cast Iron Chicken

A golden brown chicken thigh is held with tongs in the foreground above a black cast iron pan of chicken thighs.

Ready in under 30 minutes, this Cast Iron Chicken has a wonderfully crisp, savory, salty exterior with a tender, juicy interior that can't be matched. Meet your new favorite easy dinner!

5 from 42 votes

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Course: Main Course

Cuisine: American

Prep Time: 2

Cook Time: 23

Total Time: 25

Servings: people

Calories: 438kcal

Equipment

Ingredients

2 tablespoons grapeseed oil or another oil with a high smoke point, like avocado oil or vegetable oil
2 ¼ pounds chicken thighs bone-in, skin-on
kosher salt to taste

Instructions

Pat your chicken thighs dry with paper towels. Season generously on all sides with kosher salt.
Pour your oil in the base of the cast iron pan.
Place your chicken in the pan, skin-side down. Cover with splatter guard. Place the pan on medium-high for about 5 minutes.
At the 5-minute mark, turn the heat down to medium. Cook on medium for about 10 minutes, until the chicken skin is golden brown, moving occasionally and checking to ensure the chicken is not getting too dark. Flip.
Cook on the second side for another 8 minutes, or until the chicken has reached an internal temperature of between 175 to 195 degrees Fahrenheit. Serve right away for the crispiest skin!

Notes

2 ¼ pounds chicken will be between 4 to 6 chicken thighs. Purchase enough for 1 to 2 chicken thighs per person, depending on their appetite.
Be sure to use the recommended splatter guard to avoid hot oil injuries.
To ensure your chicken doesn't stick to the cast iron, properly season your pan and let your chicken tell you when it's ready to flip - don't force it when the skin hasn't released from the pan.
Stove temperatures can vary, so be sure to check your chicken skin a few times during the initial 17 minutes of cook time to ensure it is not getting too dark. If it is looking dark, feel free to flip and/or turn down the temperature.
You can store this in the fridge for 3 to 4 days in an airtight container. When reheating, I sometimes remove the skin because it can become rubbery.
I do not recommend freezing.
To reheat, place in 350 degree Fahrenheit oven for about 15 minutes, or put in the microwave for a few minutes if short on time.

Nutrition