Bobby Flay’s Crispy Chicken Thighs Recipe Is Golden

Chicken often gets a bad wrap for being boring, but that couldn’t be farther from the truth when talking about chef Bobby Flay’s crispy chicken thighs. He just dropped the mouthwatering and incredibly versatile recipe on Instagram, and it looks easy enough to whip up on a weeknight. Here’s how it’s done.

For maximum flavor and moist results, Flay opts for bone-in, skin-on chicken thighs. Not only does dark meat have a higher fat content, but the bones release even more juices and flavor during the cooking process. You’ll also need ground fennel, salt and black pepper, plus your go-to cooking oil for this recipe.

Because chicken on the bone tends to take longer to cook, Bobby skips keeping watch by later moving them from the stovetop to the oven, allowing them to finish cooking while he turns his attention to creating a simple, yet equally irresistible topping. His method might not cut down on cook time, but it certainly takes off some of the pressure and also results in a more even cook.

Before the skin even touches the sizzling hot oil, the celebrity chef seasons the skins with a sprinkling of ground fennel and a generous amount of salt and pepper on both sides. Ground fennel packs a stronger punch than whole seeds and helps create a flavorfully crispy crust. Once the skins are golden in color, he gives the thighs a flip, then pops the pan into a preheated oven, where they hang out for about 15 minutes.

Flay doesn’t mention his oven temp, but our go-to method suggests 425 degrees F, and that temperature should work fine for this recipe, too. If you have a meat thermometer in your kitchen, this recipe would be a good time to use it—cooking time may vary depending on how large your chicken thighs are. And make sure to take Flay’s advice and use an oven-safe pan, like his GreenPan stainless steel set, to avoid any mishaps—aka melting cookware.

With so much flavor already packed into the thighs, they’re delicious enough to eat right out of the oven, but they’re even tastier after a quick rest, so that the juices have a chance to reabsorb into the meat. Bobby takes that brief time out as an opportunity to take the chicken to a whole new level by serving it with a simple pan sauce and an Italian-style salsa verde.

The pan sauce comes together quickly; just transfer the thighs to a platter—leaving the cooking juices in the pan—then add a splash of white wine, chicken broth and about a tablespoon of butter, then whisk until thick and velvety. For the green salsa, Bobby piles fresh parsley, garlic, anchovies, capers, and salt and pepper onto a cutting board, finely chopping the flavor-boosting ingredients before mixing them in a bowl with olive oil. The rustic dish is finished with lemon zest for a bright kick.

As for what to serve with Bobby’s crispy chicken thighs, you can’t go wrong with a side of our creamy, classic risotto, some lemon herbed orzo, or a hearty helping of kale salad. Whether you devour the dish out of the pan or sit down to enjoy it with one of these EatingWell sides, it’s sure to become a meal you’ll make again and again.