Crispy Skin Chicken Thighs have super crispy crunchy golden brown skin over juicy tender meat. Crispy Skin Chicken Thighs are browned in a skillet then baked in the oven. Serve with a quick white wine pan sauce made in the same skillet used to brown the chicken.
Preheat oven to 425 degrees. Spray a baking sheet with cooking oil spray.
Sear chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat canola oil in a large skillet over medium-high heat. Add 4 chicken pieces, skin side down, and cook without moving until skin is browned and crispy, 6-8 minutes. Use a splatter guard if you have one. Remove chicken from skillet and place on the prepared baking sheet, skin side up. Sear the second half of the chicken and place on baking sheet. (Do not wash the skillet you used to sear the chicken, save that for when you make the sauce.)
Bake for 20-25 minutes. Chicken is done when it reaches an internal temperature of 165 degrees.
Make sauce: When you have about 10 minutes left on the baking time, make sauce. Heat the same skillet you used to brown the chicken thighs over medium heat. Remove all but 1 tablespoon fat from the pan. Add garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add wine and scrape up any browned bits from the bottom of the pan. Cook until wine is mostly evaporated, then add broth. Simmer until the sauce is reduced by half, about 7 minutes. Stir in thyme leaves and add salt and pepper as needed.