How to cook really crispy chicken thighs?

Start with dry, skin-on thighs. Render the skin slowly in a pan over medium heat, then finish in the oven at 200°C (400°F) until fully cooked.

How does Jamie Oliver make their chicken crispy?

Jamie Oliver uses skin-on thighs, sears them with olive oil, garlic, and herbs, then finishes them in the oven for even cooking and flavor.

Dry the skin thoroughly, use moderate heat, and avoid moving the chicken until the skin naturally releases from the pan.

Dryness, steady heat, and patience these allow the fat to render and the skin to crisp without burning.

Golden, crispy chicken thighs with juicy, flavorful meat using a chef-approved stovetop-to-oven method.

Scale

4 skin-on, bone-in chicken thighs

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp olive oil

2 garlic cloves, smashed

2 sprigs rosemary

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1. Pat chicken thighs dry with paper towels.

2. Season generously with salt, pepper, and paprika.

3. Place chicken skin-side down in a cold, heavy skillet.

4. Turn heat to medium and render fat for 10–12 minutes without moving.

5. Add garlic and rosemary to pan for aroma.

6. Transfer skillet to preheated oven at 200°C (400°F) for 10–15 minutes.

7. Check internal temperature reaches 75°C (165°F).

8. Rest chicken for 5 minutes before serving.

Drying the skin thoroughly before cooking ensures the crispiest result.

Avoid flipping the chicken until the skin naturally releases.

For extra flavor, brush with garlic-herb butter during the last minutes of baking.