Go Back

Crispy Skin Chicken Supreme

Chicken Supreme features bone-in, skin-on thighs that are seared until golden and crispy, then finished in the oven to achieve tender, juicy meat. The dish showcases the irresistible contrast between crackling skin and succulent interior, finished with fresh herbs, garlic, and a bright squeeze of lemon. It’s a simple yet elegant meal with a rustic, comforting appeal, perfect for cozy nights or casual gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably with skin intact
  • 1 tsp salt generous seasoning
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil high smoke point preferred
  • 3 cloves garlic smashed
  • 2 tbsp unsalted butter for basting and finishing
  • 2 sprigs fresh thyme or rosemary roughly chopped
  • 1 whole lemon zest and juice

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Spoon
  • Meat thermometer

Method
 

  1. Pat the chicken thighs thoroughly dry with paper towels to remove excess moisture, which helps achieve crispy skin.
  2. Generously season both sides of each thigh with salt, pepper, and chopped herbs, then let them sit at room temperature for about 10 minutes to allow the flavors to penetrate.
  3. Heat your heavy skillet over medium-high heat until shimmering, then add the olive oil, ensuring it coats the bottom evenly.
  4. Place the chicken thighs skin-side down into the hot skillet. Sear for about 6-8 minutes, pressing down gently with tongs to ensure even contact, until the skin turns deep golden and crispy, listening for a satisfying crackle.
  5. Flip the thighs carefully using tongs and cook for another 4-5 minutes, until the meat is mostly cooked through and the juices run clear at the edges.
  6. Add the smashed garlic cloves and a tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to baste the chicken with the melted, fragrant butter for about 1-2 minutes, infusing the meat and skin with flavor.
  7. Transfer the skillet to your preheated oven at 200°C (392°F) and roast for 8-10 minutes, or until the internal temperature reaches 75°C (165°F). The skin should remain crackly while the meat stays juicy.
  8. Remove the skillet from the oven, transfer the chicken to a plate, and let rest for 5 minutes. Meanwhile, squeeze fresh lemon juice over the chicken for a bright, tangy finish.
  9. Drizzle the pan juices over the crispy skin and serve immediately, enjoying the contrast of crackling exterior and tender, flavorful meat.

Notes

For extra crispiness, pat the chicken dry and avoid overcrowding the pan. Resting the chicken helps juices redistribute, keeping it tender. Finish with a squeeze of lemon for added brightness.