Wednesday, November 30, 2011

Crispy Chicken Thighs

The other night we had some chicken thighs and legs to use up. I know lots of people say thighs are the best becauase they are so flavorful but I just haven't gotten on that ban wagon yet. I still prefer boneless skinless breasts. It's just neater and more appealing to me. But we had this chicken on hand - thanks to Adam's winnings at the gun club - so we wanted to prepare it for dinner.

I was looking around for a basic recipe and came across a method for baking bone-in, skin-on thighs and getting a really crispy skin so that's what we tried. I had some legs to bake too but they didn't turn out as crispy - don't know why.

But those thighs were so crispy!! The skin turned out so well and so delicious!!!

I found the recipe from this website - The Kitchenista.

Chicken thighs, bone-in and skin-on (you can use other chicken pieces too)
Olive oil
Sea salt or kosher salt

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Pour a tiny bit of olive oil on the baking sheet and spread it all over the pan.

Remove the chicken from the fridge and let it sit for awhile to get the chill off. You can place the chicken on a plate in single layers between paper towels. Then use the towels to dry off the chicken the best you can. Next, drizzle the pieces with olive oil and sprinkle with kosher or sea salt. Place on the baking tray skin side up.

Bake for 45 minutes to an hour.

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