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Oven-Roasted Chicken Thighs

This oven roasted chicken thighs so ingenious is the technique. Bone-in, skin-on chicken thighs are baked until cooked through and then broiled to crisp the skin. The result? Juicy, flavorful chicken. Marvelously crisp skin.
America’s Test Kitchen

Prep 10 mins
Cook 30 mins
Total 45 mins
Entrees
American
4 servings
704 kcal

Ingredients 

  • Eight (6- to 8-ounce) bone-in, skin-on chicken thighs
  • Olive oil
  • 1 1/4 teaspoons fine sea salt
  • Freshly ground black pepper

Directions 

  • Crank the oven to 450°F (232°C) and adjust the oven racks to the middle and lowest positions. Place a rimmed baking sheet on the lower oven rack.
  • Pat the chicken thighs dry with paper towels. For best results, trim all visible fat from the thighs.
  • Using the tip of a paring knife or a metal skewer, poke the skin of each chicken thigh 10 to 12 times. Lightly rub the chicken thighs on all sides with a little oil and season with salt and pepper.
  • Place the chicken thighs, skin side down, on the preheated baking sheet. Return the sheet to the lower rack. Roast the chicken thighs until the skin begins to brown and the meat registers 160°F (71°C), 20 to 25 minutes, rotating the sheet once halfway through cooking.
  • Remove the baking sheet with the thighs from the oven and heat the broiler. Carefully tip the baking sheet so the rendered chicken fat pours into a small dish. Let it cool and then cover and refrigerate it for another use or toss it in the trash.
  • While the broiler heats, use a thin metal spatula loosen the chicken skin and flip the chicken thighs skin side up. Slide the baking sheet with the chicken thighs onto the upper rack until the skin is crisp and well browned and the meat registers 175°F (79°C), 3 to 5 minutes, rotating the sheet as needed for even browning.
  • Arrange the chicken on a platter or plates and let it rest for 5 minutes before tucking into the moistest, crispest chicken thighs ever.

Notes

*What to serve with these Oven Roasted Chicken Thighs

Now that you have the perfect technique for juicy meat and crisp skin, if you’d like to take things a little further in terms of chicken bling, we’re thinking a dribble of barbecue sauce—whether North Carolina ‘cue or Texas-style or spiked with bourbon. Maybe some chimichurri.
What about coating the thighs with a spice rub instead of just salt and pepper? Or shredding the meat and spooning some pico de gallo on top and passing some homemade tortillas on the side? Some Sriracha, perhaps? The options are, quite literally, almost endless. What you decide to do is your business…unless, of course, you care to let us know in a comment below.