No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

Jump to Recipe

This post may contain affiliate links.

Crispy on the outside and rich, tender and juicy on the inside is exactly how chicken thighs should be. This recipe one of my go-to’s for reliably creating mouthwatering chicken every single time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice. 

Chicken thighs—especially if they’re skin-on—have more fat and therefore are less inclined to dry out, and that is also what ensures the skin crisps up as beautifully as this, holding in all of the flavorful juiciness of that rich, tender dark meat.

Chicken thighs have become more popular in recent years, and for good reason. The meat is less expensive than breast and it offers a rich, full flavor that makes it perfect for the classic flavourings I’ve used here: woodsy rosemary sprigs and bright lemon.

Watch Me Make My No-Fuss Crispy Chicken Thighs

If you’re in need of some more mouthwatering chicken recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My No-Fuss Crispy Chicken Thighs

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Step 1. Season the chicken thighs and add them to a cold cast iron skillet, skin side down.

Step 2. Turn the heat to medium and cook them without moving them for about 15 to 30 minutes. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

Step 3. Turn the thighs over and stir in the lemon slices, and rosemary sprigs into the pan juices, tucking the rosemary under the chicken.

Step 4. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more.

Step 5. Remove the rosemary and serve the thighs and lemony pan drippings with lemon wedges.

Step 6. Enjoy!

Tips and Tricks!

  • Make sure to pat the chicken dry before seasoning to ensure the skin gets deliciously crispy.
  • If you find the chicken thigh skin isn’t as crispy as you would like, it could mean the skin may not have been completely dry before you added it to the cast iron pan. 
  • Don’t move the chicken around too much while cooking or the skin may tear.

This No-Fuss Crispy Chicken Thighs is special because:

Chicken thighs are a less expensive cut of meat, but are just as rich and flavorful as breast

This recipe uses ingredients you will almost certainly have on hand in your pantry

It’s Gluten-Free, Dairy-Free and Paleo

There’s absolutely no-fuss here!

More easy and delicious chicken recipes?

Miso Teriyaki Chicken (AKA The Best Grilled Chicken)

The Ultimate Grilled Chicken Marinade (Gluten-Free, Dairy-Free, Paleo)

Crispy Grain-Free Chicken Cutlets

Creamy Chicken Tortilla Soup (Gluten-Free, Dairy-Free, Whole 30)

If you make my No-Fuss Crispy Chicken Thighs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

No ratings yet

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

Crispy on the outside, and rich, tender and juicy on the inside – exactly how chicken thighs should be.
Cook: 45 minutes
Total: 45 minutes
Servings: 4 Servings

Ingredients 

  • 4 bone-in chicken thighs
  • Kosher salt
  • Fresh cracked black pepper
  • One lemon, sliced very thin
  • 2 rosemary sprigs
  • Lemon wedges, for serving

Instructions 

  • Season the chicken thighs with salt and pepper and add them to a cold cast iron skillet the skillet, skin side down.
  • Turn the heat to medium and cook them like this, without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes.
  • Reduce the heat if the skin begins to burn before it gets evenly golden brown.
  • Turn the thighs over and stir in the lemon slices, and rosemary sprigs into the pan juices, tucking the rosemary under the chicken.
  • Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more.
  • Remove the rosemary and serve the thighs and lemony pan drippings with the lemon wedges.

Nutrition

Calories: 317kcal | Carbohydrates: 0.5g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 300mg | Fiber: 0.1g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Cook Time: 45 minutes
Total Time: 45 minutes
Course: Dinner
Servings: 4 Servings
Calories: 317
Keyword: chicken, crispy chicken, dairy-free, gluten free, paleo
Like this recipe? Leave a comment below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating