This simple, foolproof method is one you will find yourself turning to again and again, especially on busy days when you want a meal that feels special without any fuss. With just a few pantry staples and a hot oven, you can create chicken that’s juicy, flavourful, and irresistibly crisp every single time. If you love easy, dependable recipes that deliver big results, this one is going straight into your regular rotation.
Pricking or scoring the skin helps to render out fat and promote even crisping.
I had picked up some skin-on, bone-in, chicken thighs at the grocery store the other day and was wanting a simple way to prepare them. Without any fancy sauces or seasonings. I found this technique for roasting in a cookbook I have from America's Test Kitchen called the Chicken Bible. Its a great book covering pretty much everything you need to know about chicken.
This was a really simple method which involved roasting the chicken pieces, skin side down on a preheated baking sheet at a high temperature. The end result was succulent and juicy pieces of chicken with a crisp and golden brown skin. Simply seasoned with salt and pepper, they did not require anything special. Just a heavy baking sheet and a hot oven!
I was surprised at how delicious this chicken turned out. It was really tender and juicy and the skin so crisp. It practically melted in the mouth. We enjoyed it hot with mashed potatoes and vegetables on the first night and then cold with some salads (coleslaw and potato) on the second night. This would be great chicken to take on a picnic!
INGREDIENTS NEEDED
TO MAKE
PERFECTLY ROASTED BONE-IN CHICKEN THIGHS
Simple ingredients done well.
- 8 (6 to 8 ounce) bone in, skin on, chicken thighs, trimmed
- 1 1/4 tsp table salt
- 1/2 tsp black pepper
- vegetable oil cooking spray
INGREDIENTS NOTES
- Trim off any excess fat and discard. Likewise, trim off and discard any excess flaps of skin. Bear in mind the skin will shrink while the chicken cooks.
- You could use fancier salts if you wish, or rubs, but there really is no need. Plain salt will give you the best result and crispiest skin.
- I used regular ground black pepper.
- I used avocado spray oil.
HOW TO MAKE PERFECTLY
ROASTED BONE-IN CHICKEN THIGHS
This is not very hard to do at all. High temperature, short cook time. Succulent, juicy chicken with a crisp and flavorful skin.
- Arrange your oven racks to the middle and lowest part of the oven. (This is important.)
- Preheat the oven to 450*F/232*C/gas mark 8. Line your baking tray with non-stick aluminum foil. Place into the oven to preheat while you prepare your chicken. (A lot of fat will be rendered from the chicken so the foil makes for an easy clean up.)
- Trim your chicken thighs, removing any excess clumps of fat and skin. Pat the chicken completely dry using paper towels. Using a metal skewer, poke about 12 holes into the skin of each thigh. (Do not pierce the meat.)
- Season the chicken thighs all over with the salt and pepper. Spray the skin side lightly with some cooking spray. (This helps to really crisp up the skin.)
- Place onto the heated baking tray, skin-side down. (Do not crowd the chicken, allowing for plenty of air to circulate between the pieces.)
- Place the baking sheet into the oven on the lowest rack.
- Roast in the preheated oven on the preheated baking sheet for 20 to 25 minutes, rotating the tray after 10 minutes. At the end of 25 minutes, the skin should be starting to brown, and the chicken should have reached the internal temperature of 160*F/71*C). (Rotating the tray allows for even browning.)
- Remove the chicken from the oven and preheat the broiler to high. Flip the chicken to skin side up.
- Place the baking sheet of chicken on the upper rack of the oven and broil for 5 to 8 minutes, rotating the pan as it browns for even browning. (Keep an eye that it doesn't burn.)
- Remove from the oven to serve. The internal temperature of the chicken should register 175*C/79*C. (Use an instant read thermometer.)
- Transfer to a serving platter and leave to rest for five minutes before serving.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Store any leftovers in the refrigerator in a covered container.
FREQUENTLY ASKED QUESTIONS
HOW CAN I KNOW WHEN THE CHICKEN THIGHS ARE FULLY COOKED?
The thighs are done when they reach an internal temperature of 165*F/74*C checked with an instant‑read thermometer. This ensures they’re safe to eat and perfectly juicy.
CAN THE CHICKEN BE SEASONED AHEAD OF TIME?
Yes — you can season the thighs up to one day in advance. Store them in an airtight container in the fridge until you’re ready to bake. This can even deepen the flavor.
CAN I ADD HERBS?
You could add some herbs, but do be aware that with the high temperature used for roasting, the herbs may burn.
WHY PRICK THE SKIN OF THE CHICKEN?
WHAT SIDES CAN I SERVE WITH THESE CHICKEN THIGHS?
This recipe is wonderfully versatile. Try roasted veggies like carrots, broccoli, or Brussels sprouts; grains such as rice or quinoa; fresh salads; or classic potato dishes like mashed potatoes or wedges.
HOW CAN I STORE THE LEFTOVERS?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Reheat in a 350°F oven or microwave until warmed through.
CAN I USE SKINLESS CHICKEN THIGHS INSTEAD?
You can — but you’ll miss out on that irresistible crispy skin. Skinless thighs will be leaner but won’t develop the same crunch.
HOW DO I GET THE CRISPEST SKIN POSSIBLE?
Pat the chicken very dry, don’t overcrowd the pan, roast at high heat, and let the chicken rest briefly after baking. These steps help the skin crisp beautifully while keeping the meat juicy.
A FEW MORE CHICKEN THIGH RECIPES TO ENJOY
I love chicken thighs more than any other cut of chicken. They are always tender and juicy. Here are a few more ways to enjoy them!
SPICE ROASTED CHICKEN THIGHS - A tray of golden, spice‑rubbed chicken thighs—crisp at the edges, juicy beneath the skin, and fragrant with coriander, ginger, garlic, and black pepper—roasts to perfection in under 40 minutes. As they sizzle, whole cloves of garlic mellow and sweeten, later whisked with lemon zest, fresh juice, olive oil, and herbs to create a bright, silky sauce that gets spooned over the hot chicken. Paired with simple sides like sweet potatoes or green beans, this small‑batch recipe delivers big, vibrant flavor with almost no fuss. A cozy, colorful supper for one or two that tastes like far more effort than it takes. You can very easily multiply amounts to serve more people.
STICKY BBQ CHICKEN THIGHS - These Sticky BBQ Chicken Thighs are everything summer cooking should be—simple, saucy, and irresistibly flavour‑packed. Each thigh is rubbed with a smoky, homemade BBQ seasoning that sinks into the meat as it roasts, creating a savoury base for the glossy glaze to come. A quick mix of fruity chutney or salsa, your favourite BBQ sauce, and a drizzle of honey transforms into a finger‑licking coating that caramelises beautifully in the oven, turning the chicken sticky, shiny, and deeply delicious. With tender meat, crisp edges, and that sweet‑tangy glaze brushed on as it cooks, this small‑batch recipe delivers big backyard‑BBQ energy with almost no effort—just juicy, saucy perfection for two. Easily multiplied to feed more.
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Yield: 4 servings
Perfectly Roasted Bone-In Chicken Thighs
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Succulent and juicy chicken thighs with a crackly layer of crisp, browned skin. You will need a large heavy-duty baking sheet.
Ingredients
- 8 (6 to 8 ounce) bone in, skin on, chicken thighs, trimmed
- 1 1/4 tsp table salt
- 1/2 tsp black pepper
- vegetable oil cooking spray
Instructions
- Arrange your oven racks to the middle and lowest part of the oven.
- Preheat the oven to 450*F/232*C/gas mark 8. Line your baking tray with non-stick aluminum foil. Place into the oven to preheat while you prepare your chicken.
- Trim your chicken thighs, removing any excess clumps of fat and skin. Pat the chicken completely dry using paper towels. Using a metal skewer, poke about 12 holes into the skin of each thigh. (Do not pierce the meat.)
- Season the chicken thighs all over with the salt and pepper. Spray the skin side lightly with some cooking spray.
- Place onto the heated baking tray, skin-side down.
- Place the baking sheet into the oven on the lowest rack.
- Roast in the preheated oven on the preheated baking sheet for 20 to 25 minutes, rotating the tray after 10 minutes. At the end of 25 minutes, the skin should be starting to brown, and the chicken should have reached the internal temperature of 160*F/71*C).
- Remove the chicken from the oven and preheat the broiler to high. Flip the chicken to skin side up.
- Place the baking sheet of chicken on the upper rack of the oven and broil for 5 to 8 minutes, rotating the pan as it browns for even browning.
- Remove from the oven to serve. The internal temperature of the chicken should register 175*C/79*C.
- Transfer to a serving platter and leave to rest for five minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for a quick, flavour‑packed weeknight dinner that cooks in just one pan, these Skillet Chops & Rice are a delicious choice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.
Finished with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette — the star that lifts the whole dish — this recipe delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite . Serve with a simple tossed salad and crusty bread for a complete, comforting supper that’s sure to become a favourite.
We don't eat a lot of red meat in this house, especially beef. It has gotten really cost prohibitive as of late. All meat is getting expensive though, chicken and pork as well, and don't get me started on lamb. When I can find it here, the cost of it is through the roof. Pork is the cheapest of all of them at the moment.
I know a lot of people don't like to eat pork, and often complain about it being dry sometimes, but really if it is cooked properly there are no issues with it being dry. Today's pork is also nice and lean, and this recipe I am sharing with you today is perfect for making them shine in the juiciest, most delicious way.
This is a deliciously spiced dish, which is not only quick and easy to make, but cooks all in one pan. No fuss. No muss. Just the way I like things. Browned chops nestled into a spicy/herby rice mixture and cooked until tender and juicy. A delicious lime and herb vinaigrette dressing is drizzled over them at the end, along with some chopped dry roasted peanuts for a bit of crunch and saltiness.
This is a truly lovely all in one meal that is not only easy to make, but economical and delicious. All you need on the side is perhaps a salad and some crusty bread or a few steamed vegetables and everyone will be very happy with what you set in front of them!
INGREDIENTS NEEDED
TO MAKE
SKILLET PORK CHOPS AND RICE
Simple ingredients put together in the most delicious way. Its a long list, but most of it is seasonings and flavor additions, things most of us already have in our store cupboards.
For the Chops:
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
For the rice:
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
- 4 TBS coarsely chopped dry roasted peanuts
For the dressing:
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
NOTES ON INGREDIENTS
- Try to use thickish boneless chops. If they are too thin they will dry out.
- My onion was about the size of a small orange.
- I used Bens Converted long grain rice.
- I used reconstituted Better than Bullion Chicken concentrate to make up the stock.
- You can leave the peanuts out if you have issues with peanuts. Coarsely chopped roasted almonds would also work well.
- The fresh herbs make for the best dressing. Much better than dried.
HOW TO MAKE SKILLET PORK CHOPS & RICE
These are very simple to make and oh-so-delicious when done!
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper. (Slashing the fat helps to prevent them from curling up in the skillet as they cook.)
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate. (They don't need to be cooked through as they will be cooking further with the rice.)
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute. (Don't brown the garlic.)
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture. (Give it a good old stir so that everything is coated evenly.)
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat. (Just tuck the chops in as best as possible. They shouldn't be covered. This will ensure the chops are cooked through, but not dry.)
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required. (You may not need more seasoning. I didn't.)
- To make the dressing, whisk together all of the ingredients until well combined. (I use a wire whisk to do this.)
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way. (This is for serving.)
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table. (You may want to double the dressing. Yes, it is THAT good!)
🌟HINTS AND TIPS FOR SUCCESS
Slash the fat so the chops stay flat Cutting the fatty edge at 1‑inch intervals keeps the chops from curling as they brown .
Don’t overcook the pork Pork loin is very lean, so keep an eye on the timing — overcooking will toughen the meat . Remove the chops as soon as they’re cooked through and let them rest while the rice finishes.
Use the same pan for maximum flavour Cooking the onions and garlic in the pork drippings builds a deeper, richer base for the rice .
Toast the spices in the pan Stirring the oregano, coriander, chili powder, cayenne, and tomato purée into the onions before adding the rice helps bloom the spices and intensify the flavour .
Coat the rice well before adding stock Stirring the rice into the spice mixture ensures every grain absorbs flavour and cooks evenly .
Add extra stock only if needed Check the rice as it cooks — add a splash of stock if it’s getting dry, but avoid adding too much or you’ll end up with watery rice. You note that you rarely need the extra cup .
Aim for “dryish” rice This dish isn’t meant to be soupy — the rice should be fluffy and separate, not wet .
Finish with peanuts for texture Stirring in chopped dry‑roasted peanuts at the end adds a lovely crunch and contrast to the tender rice and pork .
Don’t skip the lime‑honey vinaigrette This bright, tangy dressing is the star of the dish — it lifts and balances all the savoury, spicy flavours beautifully .
Serve immediately for best texture The rice stays fluffiest and the pork stays juiciest when served right away, with extra dressing at the table for drizzling
FREQUENTLY ASKED QUESTIONS
CAN I USE BONE-IN CHOPS INSTEAD OF BONELESS?
Yes — bone‑in chops will work, but you may need to increase the cooking time slightly to ensure they cook through. Just be careful not to overcook them, as pork loin is very lean and can become tough if cooked too long
WHAT IF MY RICE DOESN'T COOK WITHIN THE ALOTTED TIME?
Simply add a splash more chicken stock and continue cooking until the rice is tender. You note that you rarely need extra stock, but adding a bit at a time is better than ending up with watery rice.
HOW SPICY IS THIS DISH?
The seasoning blend is warm and flavourful without being overly hot — chili powder, coriander, and just a pinch of cayenne give it gentle heat without “blowing your head off.” You can adjust the amounts as per your own taste.
CAN THIS BE MADE AHEAD OF TIME?
It’s best served fresh so the rice stays fluffy and the chops stay tender. However, leftovers reheat well if stored in the fridge and warmed gently.
CAN I LEAVE OUT THE PEANUTS?
The chopped dry‑roasted peanuts add great texture and a lovely nutty finish, but you can omit them if needed. They’re stirred into the rice at the end and sprinkled on top for serving.
WHAT DOES THE LIME-HONEY DRESSING ADD?
A lot! The fresh herbs, lime zest, honey, and olive oil create a bright, tangy vinaigrette that lifts the whole dish and ties all the flavours together. I think this dressing is the real star of this recipe.
CAN I USE BROWN RICE INSTEAD OF WHITE?
Brown rice takes much longer to cook and would require significantly more liquid, so it’s not recommended for this one‑pan method.
A simple tossed salad and some crusty bread make perfect sides, keeping the meal light and balanced
A FEW OTHER PORK CHOP RECIPES FOR YOU TO ENJOY
Pork is what they call the other white meat. Today's pork is a lot leaner and safer than pork from years ago and is one of the more affordable cuts of meat these days. We love chops and here are a few more tasty ways to prepare them.
PORK CHOPS WITH CREAM GRAVY - Tender, golden‑brown pork chops are pan‑seared to perfection and finished with a lush, peppery cream gravy that’s every bit as comforting as old‑fashioned country cooking. Juicy, well‑seasoned, and bathed in a silky sauce, this simple skillet supper turns humble chops into a cozy, satisfying meal you’ll want to make again and again.
MAPLE GLAZED PORK CHOPS - Tender bone‑in pork chops are rubbed with brown sugar, pan‑seared to a gorgeous golden finish, and bathed in a glossy maple‑mushroom glaze that reduces to pure magic. With sweet amber syrup, savory mushrooms, and juicy chops cooked to perfection, this quick skillet supper delivers big comfort and irresistible flavor in under 30 minutes.
Pin this recipe to your Main Dish, Skillet, or Pork Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 4
Skillet Pork Chops and Rice
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Did you know if you slash the fatty edge of your pork chops, they won't curl up when you cook them? Its true. This is delicious with fabulously flavoured rice, tender chops, and a lovely coriander lime dressing. All in one pan.
Ingredients
For the Chops:
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
For the rice:
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
- 4 TBS coarsely chopped dry roasted peanuts
For the dressing:
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
Instructions
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper.
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate.
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute.
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture.
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat.
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required.
- To make the dressing, whisk together all of the ingredients until well combined.
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way.
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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