Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Roasted Chicken Thighs
Chicken thighs roasted in their own fat until the skin is shatteringly crispy — pure carnivore. Refrigerating the seasoned thighs uncovered overnight dries out the skin enough to crisp up dramatically once it hits the hot pan.
Ingredients
Instructions
Pat chicken thighs completely dry.
Season very generously with salt and pepper.
Refrigerate uncovered overnight to dry the skin.
Heat a cast iron pan over high heat.
Add chicken fat and place thighs skin side down.
Cook 10-12 minutes without moving until skin is very crispy.
Flip and cook 5 more minutes.
Rest 3 minutes and serve skin side up.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
