Name: Crispy Baked Chicken Thighs
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Ingredients: 6 bone-in (skin-on chicken thighs (about 2.25 lbs)); Salt and freshly ground black pepper (to taste); 1 tablespoon vegetable oil (or avocado oil/ghee for a higher smoke point); ¼ cup soy sauce; ¼ cup brown sugar; ¼ cup mirin (or a mix of honey and rice vinegar); ¼ cup water

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With the price of beef skyrocketing, now more than ever, chicken continues to claim its place as the backbone of the frugal kitchen. And why not? By comparison and even though the cost of all food is going up across the board, chicken is still much less expensive than beef or pork. It’s healthy, delicious, and useful right down to and including the bones.

Don’t pay full-price

Chicken is always on sale somewhere. If you don’t want to store-hop, you can always find some cut of meat, fish, and poultry on sale in your favorite market. Eat what’s on sale and if it’s a loss-leader (that means priced dirt-cheap below the store’s cost, to entice people through the door), stock up for the coming weeks.

Buy whole chickens

The most frugal way to buy chicken is whole, then cut them up yourself. You’ll not only save money, but chicken tastes much better when cooked with the skin and bones.

A whole, organic bird usually costs less per pound than precut, skinned, and boned parts—and it tastes so much better. It is not difficult to cut up a chicken once you understand the simple steps. Here is a video tutorial or if you prefer written instructions with pictures.

Roast whole chicken

Preheat oven to 450 F. In the meantime, remove everything from the cavity and rinse the chicken, inside and out.

Dry with paper towels or a clean cloth. Season well with salt and pepper; fresh thyme if you have it.

Place one-half a rib of celery and half of a whole onion inside the cavity. Set the chicken breast-side-up in a baking dish or roasting pan.

Put the chicken into the oven and reduce the temperature to 400 F. Set a timer for 1 hour and do not open the oven door.

After an hour, check if the chicken is done by inserting an instant-read thermometer in the thickest part of its thigh. The internal temperature should be 165 F. for the chicken to be done. If you’re under, put it back in to cook for another 5 to 10 minutes and check it again.

Let the bird rest for about 15 minutes. Carve and enjoy.

RELATED: How to Cook Boneless Skinless Chicken Breasts (No-Fail Secrets!)

3-way chicken

Whether you buy a whole raw chicken or a rotisserie chicken (still $4.99 at Costco, but for how long?) from the deli counter, you are looking at three— maybe even four—meals from that one bird.

Dinner #1: Roast chicken (more to come on this in a bit).

Dinner #2: Chicken pot pie, chicken sandwiches, chicken stir-fry, chicken burritos, or chicken salad using the meat you removed from the carcass following Dinner #1.

Dinner #3: Chicken soup made from the carcass of the bird.

RELATED: Rotisserie Chickens to the Rescue

How to store raw chicken

According to the USDA and U.S. Food and Drug Administration, raw chicken (regardless of if it’s whole; in pieces such as breasts, thighs, drumsticks, and wings; or ground) should be stored for no longer than one to two days in the refrigerator.

If the chicken was previously frozen, this timeline begins after the meat is fully defrosted. If you’re unsure whether you’ll get to cooking that raw chicken before this timeline is up, your best bet is to freeze it.

How to freeze raw chicken

Freezing chicken in the original packaging is fine for up to two months. For longer freezing—up to 9 months—over-wrap packages with foil, plastic wrap, freezer paper, or plastic bags. For ease in defrosting, separate and wrap individual pieces or servings prior to freezing, so you only have to thaw the quantity you need for the meal you’re preparing.

For safety’s sake, you don’t need to remove chicken breasts from the grocery store packaging before freezing. But for flavor and preserving the moisture inside those chicken breasts, it’s best to repackage.

The best at-home packaging method is vacuum-sealing with a machine (like FoodSaver), which removes air from the packaging and heat-seals the edges of the bag.

No machine? You’ve still got options.

RELATED: 4 Kitchen Money-Savers That Pay for Themselves in No Time at All

Freezer bags

Place chicken breasts in freezer bags and manually push out as much air as possible before zipping them closed.

Re-package

If you want to leave the chicken in the package it came in, the USDA advises that you wrap the container in aluminum foil, plastic wrap, or freezer paper. This helps add a barrier between the chicken and the air in the freezer.

The goal is to prevent freezer burn, which can happen when chicken is exposed to freezer air and becomes dehydrated and oxidized.

Freezer burn

If your frozen chicken breasts have spots of freezer burn, it’s okay to trim those spot off, once thawed. But if the whole breast looks gray and leather-like, toss it.

How to safely thaw chicken

The ideal and safest way to thaw chicken is in the refrigerator. This allows the meat to slowly defrost so that it has time to reabsorb the ice crystals that formed between the fibers, which gives it a better texture once cooked. Allow approximately five hours per pound thawing time.

This method does involve foresight, however, as it will take about 24 hours for a whole chicken to be completely thawed and ready for cooking.

For faster thawing, you can defrost using the cold-water method, by putting the poultry in an airtight bag and placing it in a bowl or sink full of cold water and changing the water every half hour. And never use hot water, since it can stimulate bacterial growth. This method can take anywhere between one and three hours, depending on the size and thickness of the chicken.

How to make chicken stock

Here’s my favorite method.

Put the bones and skin from a chicken carcass into a large pot.
Add vegetables like celery, onion, carrot, and parsley. Cover with water.
Add a full teaspoon of salt and 1/2 teaspoon ground pepper. Bring to a boil and immediately reduce heat to barely simmer.
Place lid on the pot, but off to the side a bit.
Allow it to simmer, partially covered for at least 4 hours, 6 is better. Check occasionally and skim off any foam that comes to the surface.
Remove bones and vegetables and pour the stock through a sieve. Refrigerate tightly sealed in glass jars.

crispy baked chicken thigh recipe in cast iron skillet

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3.34 from 3 votes

Crispy Baked Chicken Thighs

This dish is a lifesaver for a busy weeknight yet elegant enough to impress company. With just a handful of ingredients, the magic is in the technique! Master this method, and you’ll have a go-to recipe that never fails.

Prep Time5

Cook Time32

Total Time37

Course: Main Course

Cuisine: American, Japanese

Servings:

Calories: 363kcal

Ingredients

For the Chicken:

6 bone-in skin-on chicken thighs (about 2.25 lbs)
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil or avocado oil/ghee for a higher smoke point

For the Optional Teriyaki Sauce:

¼ cup soy sauce
¼ cup brown sugar
¼ cup mirin or a mix of honey and rice vinegar
¼ cup water

Instructions

For the Chicken:

Preheat oven to 425°F. Generously season both sides of the chicken with salt and pepper.
Heat oil in a 12-inch cast-iron or heavy nonstick skillet over high heat until shimmering but not smoking. Place chicken thighs skin-side down and cook without moving for 2 minutes.
Reduce heat to medium-high and continue cooking, skin-side down, for 12 minutes. Occasionally adjust the thighs and rotate the pan for even browning.
Transfer the skillet to the oven uncovered and bake for 13 minutes. Watch closely—you want sizzling, not smoking!
Flip the chicken skin-side up and bake for another 5 minutes until the skin is deeply crispy and the meat is cooked through.
Remove from the oven and let rest for 5 minutes before serving.
Optional: Drizzle with Teriyaki Sauce and serve with steamed white or brown rice for a restaurant-quality meal.

For the Teriyaki Sauce (Optional):

In a wide saucepan over high heat, mix soy sauce, brown sugar, mirin, and water. (A larger pan helps it reduce faster!)
Bring to a boil, then reduce heat to a gentle simmer. Let it cook until the sauce thickens and reduces by half (about 10 minutes).
It should be lightly syrupy. Let cool before serving.

Notes

A well-seasoned cast-iron skillet provides the best sear and crispiness. However, a heavy-duty stainless steel or nonstick skillet can work in a pinch.

Substitutions:

Mirin Substitute: If you don’t have mirin, use a mix of 1 tbsp honey + 1 tbsp rice vinegar for a similar flavor.
Oil Alternatives: Avocado oil or ghee work well due to their high smoke points.
Low-Sodium Option: Use low-sodium soy sauce to reduce salt content.

Crispy Skin Tips:

Pat the chicken dry with paper towels before seasoning to help the skin crisp up.
Don't move the chicken too soon. Letting it sit undisturbed helps create a deep golden crust.
Skin-side down first is the key. This allows the fat to render slowly for maximum crispiness.

Storage & Reheating:

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a 375°F oven for 10-12 minutes to maintain crispiness. Avoid microwaving, as it will make the skin soggy.

Serving Ideas:

Serve over steamed rice with teriyaki sauce for an easy meal.
Pair with roasted vegetables, a fresh salad, or even mashed potatoes.

Nutrition

chicken a l'orange recipe in roasting pan with shallots and orange marmalade

Print Recipe Pin Recipe

3.75 from 4 votes

Chicken À L'Orange

A budget-friendly twist on the French classic, this Chicken à l'Orange swaps duck for chicken and uses orange marmalade for a glossy, citrusy glaze that tastes like you fussed all afternoon. You didn't. Dinner's on the table in 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: French

Servings:

Calories: 607kcal

Ingredients

8 shallots
2 tablespoons olive oil divided
¼ teaspoon kosher salt plus ¼ teaspoon more for the glaze
¼ teaspoon black pepper plus ¼ teaspoon more for the glaze
1 whole chicken cut into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts each halved)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary chopped

Instructions

Heat oven to 425°F.
In a large shallow roasting pan, toss the shallots with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Spread into an even layer.
In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper.
Add the chicken pieces to the bowl and toss until every piece is fully coated in the glaze.
Nestle the chicken pieces skin side up among the shallots in the roasting pan.
Roast for 25 to 30 minutes, until the chicken is golden brown and a meat thermometer inserted into the thickest part reads 165°F.
Serve with fresh steamed green beans and crusty bread.

Notes

Ask your butcher. Most grocery store butchers will cut a whole chicken into pieces at no charge. It saves time and effort. Just ask.

No whole chicken? Bone-in, skin-on thighs and drumsticks work beautifully and are often even less expensive. Cooking time remains the same.

Low-sugar marmalade works fine. Expect a slightly thinner glaze, but the flavor will still be great.

Don't skip the vinegar. It balances the sweetness of the marmalade and keeps the dish from tasting like dessert.

Dried rosemary substitution: If fresh rosemary isn't available, use 1 teaspoon dried thyme instead. Dried rosemary can turn sharp at high heat. Thyme holds up better.

Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results. Exceptional over rice the next day.

Don't crowd the pan. Pieces that overlap will steam instead of roast. Use the largest shallow pan you have, or divide between two pans if needed.

Nutrition

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Please keep your comments positive, encouraging, helpful, brief,
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Lee Lucas says:

March 13, 2025 at 4:17 am

The high heat for 2 minutes & then med-high heat for 12 minutes was too high on my stove. Then, the skillet in the oven @ 425 degrees was over the top. By the time it was smoking it was too late. It set off my smoke alarm. I have cleaned and cleaned, but can still smell the smoke.

Mary Hunt says:
March 14, 2025 at 2:06 pm

Of course you should always adjust for your specific situation—altitude, oven calibration, etc. Can I encourage you to try again? Just turn the temps down!

Lija W says:

March 21, 2023 at 6:19 am

Thanks for the info!
I always have trouble with #6 — Remove bones and vegetables and pour the stock through a sieve. –
This is the part that is the most work! Do you have an article on how to make that easier? Thanks again, Mary!

Mary Hunt says:
March 21, 2023 at 6:35 am

Use a ladle to transfer the stock to the sieve. Might take a few more minutes, but quite doable.

Hope that helps!

karen says:

September 12, 2021 at 2:07 pm

I have an easier recipe/technique for chicken thighs that I learned from Chef Jacques Pepin. All you need is a cast iron skillet. 2 or 4 chicken thighs (depending upon number of folks your feeding). Sprinkle salt into cast iron fry pan and pre-heat on top of stove (medium heat). Make sure pan is VERY hot. Place chicken thighs in fry pan, skin side down. Cover. Allow to cook thoroughly…no need to turn over. When thigh is pierced with tip of knife and no blood juices appear…thighs are done. Beautifully crispy skin (crunchy) and succulent, juicy thighs. Credit goes to Jacques Pepin.

Chicken Still the Backbone of the Frugal Kitchen (with RECIPES)

Don’t pay full-price

Buy whole chickens

Roast whole chicken

3-way chicken

How to store raw chicken