After seeing the variation of reviews and opinions I had to try this. Oh My Goodness!! They were to die for delicious. I was a little unnerved by the heat selections, so I kept a very close eye on them and I did use the spatter shield. My pan is very well seasoned. Nothing stuck, nothing burned, and surprisingly my smoke alarms did NOT go off. This was such an easy way to make delicious chicken!

I was hesitant because of the other reviews but went ahead and tried it because it's from bon appetit. Followed the directions exactly and the chicken was perfect!!! Will definitely make this again!!

This would be a 5-star recipe, if not for the first sentence. As others noted, 475 is just way too hot. The recipe as a whole runs a little hot, in my experience. When it comes to the initial sear and rendering stage, for example, I err on the medium side of medium-high, and even then I usually get golden-brown at around the eight-minute mark. Otherwise, this recipe is a minimalist masterpiece and it's become a mainstay in my rotation both before and during quarantine. Bonus points: it's a great way to harvest schmaltz.

Have made this multiple times and it has always been great.

@mmyummy21 go back to school. Learn how to read something in its entirety and maybe also learn to not put every single thought you have on the internet. Especially when you’re outraged about something and it turns out you just didn’t follow directions.

What the actual f*** Are y’all using an easy bake oven and stove or? 12 mins??? On medium high???? On one side?????

This is the 3rd time I made this and every time it’s amazing. I follow the directions exactly, except sometimes I change up the seasoning. This is one of my new favorite recipes!

Like a lot of reviews here, all 475 degrees did for me what set off my smoke detectors. However, if I follow the same directions but at 375, they come out great! I've made them a few times - once at 475 with the smoke detectors blaring, and the other times at 375 in peace. Good recipe, I think the numbers are a little off, though.

It is a good and simple recipe that allows for little room for error since you only need to crisp the chicken in the pan while doing most of the cooking in the oven. However, these times are way off. Cooking a piece of chicken on high for 12 minutes on one side is insane. The technique is fine, but you will definitely need to adjust the times, and not just by a little.

Perfection when followed exactly, every time. My family adores these thighs. For those having issues with time & temp I would guess you’re not using a true cast iron.

This is a great recipe to have on hand but I agree that a few adjustments need to be made. The period on the stove after searing should be on medium heat, not medium-high. I also spooned out most of the oil/fat before moving to the oven and that significantly cut back on the amount of smoking (still a little but not enough to set off the alarm). Next time I might reserve the oil/fat to make a sauce, as another reviewer did. Lastly, everyone's oven is different, but I did mine on 450 and it came out great. I also added red pepper flakes (only on the underside, not the skin side) which was delicious, so I'm looking forward to trying this out with different seasoning combos (though I'm sure just salt and pepper is delicious). I also used a dutch oven instead of a skillet which helped with splatter.

Perfect. Made a little pan sauce to serve over the smashed potatoes with the juice left in the skillet (little flour, make a roux, add some chicken broth, maybe a little water if necessary)... Full disclosure... There was a smoke detector test involved. But delicious.

Absolutely my favorite way to prepare thighs! So simple and they come out just dripping juice under that crispy skin. I’d recommend setting a splatter screen over the pan, especially in the oven, the rendered fat kinda splatters a lot. Try it with different seasonings too, Bell’s Poultry is great, smoked salt is a nice twist but plain salt&pepper is just perfect as well... Be careful to not heat the pan too high and burn the skin in the first two minutes then turn it down to maintain just a nice sizzle and keep moving them around occasionally. I just love this method.

set your oven to 475 ONLY if you enjoy smoking out the house and setting off smoke detectors, or potentially setting the oil on fire and burning your house down..... -0/10, what was this author thinking?

I almost burned my chicken had I not used common cooking sense.

This recipe is great. Did not burn my chicken. Will continue to use this recipe. Quick and easy :)

Idk what the people saying it burned were talking about, I followed this recipe to the exact specifications and it came out perfect and delicious and the skin was so crispy and incredible!

This recipe makes simple, delicious chicken! It is a bit labor intensive, and the hot oil can make a mess but it is worth it.

I found the searing time for the thighs alarming. After 2 minutes on 7.5 burner the skin was very golden so I flipped the thighs to avoid burning. I also lowered the temp of the oven to 375 and roasted for around 15 minutes. Delicious nonetheless but perhaps the recipe should be tested again to get the temps right.

I HATE chicken thighs but got some as part of a freezer package so tried this...and they were AMAZING!! For any doubters, I followed the recipe EXACTLY as to times and temperature and they were perfect. Bacon crisp skin on juicy, tender meat...they neither burned nor dried out. My only advice is to use more salt than you think...I usually go light on salt by personal taste but since that was all it called for I used twice my normal amount and was glad I did! I don’t think I still hate chicken thighs!!

I love this recipe. As others have stated, the cooking time and temp is a little off but cooks need to use some instincts. I browned the skin side until it was crispy and brown. I didn't check the amount of time, just until I thought they looked good. I also had the oven temp at 375 for about 5-6 minutes. The amount of time depends on the thickness of your thighs. I added some fresh thyme (chopped) to both sides, along with salt and pepper and they were delicious! My husband (who isn't a huge fan of chicken) ate 2!

I've made this a few times and it always turns out the BEST chicken thighs. Like, I don't ever need to eat fried chicken again good. At first I did think the cooking time was a bit long, but the skin turns out perfect crispy and the thighs are succulent. I love simple recipes like this that really let the meat shine, especially when you're short on time. Leftovers are also excellent the next day.

This is a great simple recipe, but I agree with others that the temp is too high. I followed everything but cooked at 375 instead of 475, and it came out perfect. Some others commented that the photo doesn't match the recipe. Tossing some rosemary and crushed garlic cloves into the pan didn't hurt the flavor one bit. You can practically season with any good dry rub that goes well with your sides, but follow the rest of the directions as is, and it still tastes great. :-)

We've made it twice. Super easy, quick, and delicious. Will definitely make it again. I had no problems with splattering.

So utterly delicious. Crispy as anything...I degreased the pan between stove and oven, as some suggested, and had no problems with spattering. Added a sprinkling of zahtar in addition to salt and pepper. Divine.

VIEW MORE