This one-pan recipe delivers perfectly crispy chicken thighs alongside tender roasted spring vegetables with minimal cleanup. The secret is starting the chicken skin-side down in a cold oven-safe skillet, then cranking the heat — this renders the fat slowly and produces shatteringly crisp skin every single time.
Season bone-in, skin-on thighs generously with salt, pepper, dried oregano, and lemon zest. Place them skin-side down in a large cast iron skillet and set it over medium heat. While the chicken renders, toss halved radishes, asparagus spears, and baby potatoes with olive oil and fresh thyme.
After about eight minutes, when the skin is deep golden, flip the thighs and surround them with the vegetables. Transfer the whole skillet to a 425-degree oven and roast for 25 minutes. Finish with a squeeze of fresh lemon juice and chopped parsley. The chicken emerges juicy inside with a crackly crust, and the vegetables soak up all those savory pan drippings.
