While chicken breasts tend to get all the glory, they can actually be quite tricky to cook well without drying out. Drumsticks and thighs, on the other hand, are far more forgiving thanks to their higher fat content and connective tissue, which melt down during cooking and deliver a juicy, flavorful bite. Yet even these more resilient cuts can go wrong, turning out rubbery or bland if not handled correctly. To put an end to those disappointing results, the food publication Simply Recipes consulted several professional chefs to uncover the single best method for cooking chicken drumsticks and thighs.
What makes the outcome of this consultation particularly interesting is that all four chefs reached the exact same conclusion without hesitation. Every one of them recommended starting the chicken on the stovetop and finishing it in the oven. Chef Dennis Littley explained the reasoning clearly, saying that “although chicken drumsticks and thighs can be prepared in many ways, one of the absolutely best methods is to first sear them in a pan and then finish them in the oven. This way you get crispy skin, while the meat inside remains juicy and full of flavor.” The agreement among the chefs was unanimous, which speaks volumes about how effective this two-step technique really is.
Chef Barry Miles echoed the sentiment, noting that “the combination of pan-searing and oven-finishing retains juiciness while at the same time producing beautiful golden and crispy skin.” The science behind it is straightforward. Searing the skin side down in a hot pan renders out the fat trapped beneath the skin, which is what transforms it from a rubbery flap into a golden, crackling layer. Finishing in the oven then allows the heat to work gently and evenly through the meat without the risk of burning or drying it out.
Culinary educator Maricel Gentile broke down why this method works so well on a technical level. She explained that “if you sear them first in the pan, the fat in the skin will render out, making it crispy rather than rubbery. By finishing in the oven, the meat then cooks gently without the danger of drying out.” All four chefs also agreed that bone-in, skin-on drumsticks and thighs are the ideal choice for this method. Chef Barry Miles noted that “the bone helps maintain juiciness, and the skin, if prepared correctly, becomes wonderfully crispy.”
When it comes to the actual cooking process, the steps are simple and accessible for home cooks. Season the pieces generously, then place them skin-side down in a hot cast iron skillet and sear until the skin is deeply golden and crisp. After that, transfer the entire skillet directly into the oven. Chef Jim Giberson, who always marinates his chicken overnight before cooking, recommends placing the pan “in an oven preheated to 350°F until the internal temperature reaches 160°F.” He also advises letting the pieces rest uncovered for five minutes before serving, which allows the juices to redistribute throughout the meat.
It is worth knowing a bit about why chicken thighs and drumsticks behave differently than breasts from a culinary science standpoint. Dark meat contains more myoglobin, a protein that gives it its darker color and contributes to its richer flavor. It also has more intramuscular fat and collagen, which breaks down into gelatin during cooking and keeps the meat moist over longer cooking times. This is why dark meat is generally more forgiving in the kitchen and actually benefits from slightly higher internal temperatures, where the collagen has had enough time to fully break down. Cast iron skillets are particularly well-suited for the sear-and-bake method because they retain heat exceptionally well and can go from stovetop to oven without any issues, making them a worthwhile investment for any serious home cook.
If you have a go-to method for cooking chicken thighs or drumsticks, share your tips and tricks in the comments!
