Bone-in thighs sear skin-side down until deep gold, then rest on a bed of carrots and red onion wedges that catch all the drippings while everything finishes together. One skillet, and a lid does most of the work.

Skillet Chicken Thighs with Carrots and Red Onion

Scale

Method

Pat the chicken thighs dry and season both sides with salt, pepper and the smoked paprika.
2 min
Heat the oil in a large skillet over medium-high heat. Lay the thighs skin-side down and sear, without moving them, until the skin is deep golden and crisp, about 7 minutes.
7 min
Flip and sear the other side for 4 minutes, then lift the chicken out onto a plate.
4 min
Lower the heat to medium. Add the carrots and onion wedges to the fat left in the pan and cook, stirring occasionally, until they start to pick up colour, about 6 minutes.
6 min
Tuck the garlic and thyme in among the vegetables, then nestle the chicken back on top, skin-side up. Pour the stock into the pan around the chicken, not over the skin.
1 min
Cover and cook over medium-low heat until the chicken reaches 165°F (74°C) at the thickest part and the carrots are tender, about 15 minutes.
15 min
Uncover and swirl the butter into the pan juices around the chicken until glossy. Rest 5 minutes before serving.
5 min

Substitutions

Red onion — Yellow onion works fine; the flavour is milder and less sharp.
Bone-in thighs — Boneless, skin-on thighs cook faster — start checking temperature at the 10-minute mark under the lid.
Baby carrots — Regular carrots, halved lengthwise so the pieces match the chicken's cook time.

Storing leftovers

Keeps in the fridge for up to 4 days in a sealed container. Reheat gently in a covered skillet with a splash of stock so the chicken doesn't dry out.

Questions

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster and dry out more easily. Check the temperature at the 10-minute mark under the lid and pull them as soon as they hit 165°F (74°C).

Do I need to peel the garlic?

No. Left in the skin, the cloves steam soft under the lid and you can squeeze the cooked garlic straight out at the table.

What if my skillet isn't oven-safe?

It doesn't need to be — this whole recipe finishes on the stovetop, covered, over medium-low heat.

Why sear skin-side down first without moving the chicken?

The skin releases from the pan on its own once it's browned. Moving it early tears the skin and leaves it stuck to the pan instead of on the chicken.