Oven-Roasted Chicken Thighs

Chicken is on the menu this week so I got curious to see what the meat bible had to say about chicken. They have over 100 pages of things to say about chicken. We are taught everything from how to understand the way it is labeled to how to prep both a whole bird and the separate parts. Brining and carving are also covered. It is impressive!

I have a package of bone in, skin on thighs and lately I have been making them the same way; a little minced garlic and butter stuffed between the skin and meat and baked. It always comes out nice and the skin has great flavor but it isn’t always crispy. I have tried baking it on a rack and directly on the pan and both methods give me the same results. I long for crispy skin the way plants long for sunlight. I am pretty sure we all feel the same. Delicately crisp skin is the pinnacle! Well, one of them anyway.

Back to the bible! First they tell me to poke holes in the skin, this allows the fat to render out faster. The fat may come out faster but so would anything I put under the skin so I will not be stuffing these guys with the butter.  Second they tell me to preheat my oven and baking sheet at the same time. Not only am I heating my pan but I am putting the chicken on there skin side down so that is going to start cooking immediately giving it less time to be in the steam and get flabby! There people really are super smart! I might need to move to Boston and get a job!! Well, no, I won’t be moving to Boston, I don’t like the cold. Back to the bird. The final step is to flip the chickens over and finishing the cook under the broiler.

The official steps:

  • 8 6-8 oz bone in chicken thighs
  • 1 1/4 tsp salt
  • pepper
  • vegetable oil spray
  • Preheat oven and baking sheet to 450F.
  • Poke several holes in the skin of the chicken and season both sides with salt and pepper. Spray the skin lightly with the oil spray and place skin side down on the preheated pan and get ’em in the oven.
  • Roast the chickens until the skin starts to brown and the temp is 160F, 20 to 25 minutes. Rotate the pan halfway thru cooking. Once the meat is up to temp pull it and switch the oven to broil.
  • Flip the chicken to skin side up get it under the broiler for about 5 minutes or until it reaches 175F. Let it rest for 5 minutes and dig in!

Here is my 2 cents. There is going to be some lovely stuff on that baking sheet and it is going to be hot, I am going to add some white wine and chicken broth and turn that love into a sauce. Maybe add a little butter and fresh herbs if I have any. The sauce could end up being too salty or it might just be gross but it doesn’t hurt to try. I will come back with an update for this technique after I try!

Thanks ya’ll!! Happy cooking!

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