cast-iron ChartsDATASHEET // CT-CI-064
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Bone-In, Skin-On) in the cast iron
Specification: 2 bone-in skin-on chicken thighs, seasoned with kosher salt, placed cold skin-side down in dry skillet
Target Temp
400°F (204°C) Stovetop-to-Oven
Stovetop Sear
Total Time
28–34 mins
Total Cook Window
Flip Mark
18m
Turnover Point
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 400°F (204°C) Stovetop-to-Oven until lightly smoking. Prepare chicken thighs (bone-in, skin-on) (2 bone-in skin-on chicken thighs, seasoned with kosher salt, placed cold skin-side down in dry skillet).
2
Cook & Flip
Cook for 28–34 mins. Flip at the 18-minute mark for even browning.
3
Check & Rest
Skin is deeply golden, paper-thin, and rigid; meat pulls freely from bone at 175°F Confirm internal temperature reaches 175°F (79°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
America's Test Kitchen Cast Iron Compendium & USDA FSIS Poultry Food Safety Standards
Pro Tip: Start in a cold dry cast-iron skillet over medium-low heat; slow rendering melts fat beneath the skin before transferring to 400°F oven to finish.
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