I always come back to this Pan-Roasted Chicken Thighs recipe even if there are gazillions of similar recipes online. Why? Because this recipe is pretty straightforward and this has been my trusted recipe for years now.

Perfectly flavoured and roasted chicken thighs. Who can say no to this? No one! Plus you can throw this together any time with only simple ingredients. With a touch of zest from the orange and lemon along with some herbs and butter, this sure is one simple yet impressive dish. Juicy and moist chicken thighs that absorb all the pan juices with crisp skin. This is no doubt the best pan-roasted chicken thighs ever!


4 chicken thighs, with bone and skin

3 tbsp of unsalted butter, softened

3 tbsp of fresh rosemary and thyme, mixed and minced

Zest of 1 lemon

Zest of 1 small orange

1 lemon, sliced

1 small orange, sliced

Salt and pepper, to taste

Canola oil for skillet

How to make Pan-Roasted Chicken Thighs

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Combine the butter, minced herbs, garlic powder, lemon zest, orange zest, and a bit of salt and pepper in a small bowl.

Step 3: Using a paper towel, thoroughly pat the chicken thighs dry.

Step 4: Lift the skins carefully, In between the skin and flesh, spread the herb butter mixture.

Step 5: With salt and pepper, season the entire side of the chicken thighs.

Step 6: Heat some canola oil in a cast-iron skillet over medium-high heat. Lay the thighs on the heat oil skin-side down. Cook for about 10 minutes until the skin is golden brown and crisp.

Step 7: Flip the chicken thighs. Around the thighs, arrange the slices of citrus.

Step 8: Roast in the preheated oven for approximately 20 to 25 minutes until cooked through and the juices run clear.