Crispy Skin Oven-Baked Chicken Thighs Step-by-step instructions

Before you start

Before beginning, ensure the chicken thighs are completely thawed if previously frozen. Pat the skin thoroughly dry with paper towels to ensure the best possible crispiness.

Preheat the oven to 400°F (200°C) to ensure it is at the correct temperature when the chicken is ready. Prepare the glass baking dish by clearing a space for it on the middle rack and have your salt and broth ready for assembly.

Instructions

Preparation and seasoning

1. 1Seasoning the chicken
   Place the bone-in, skin-on chicken thighs into a glass baking dish. Generously season the meat with kosher salt, ensuring the skin is dry to promote crispiness during the cooking process.
   Look for The chicken skin should be dry and well-coated with salt.
   Tip Pat the skin dry with a paper towel before seasoning to ensure maximum crunch.

At the end of this phase, the chicken thighs should be arranged in the baking dish with the skin side facing up. The surface of the skin should be dry and evenly coated with kosher salt, creating an ideal surface for rendering fat.

Ensure the thighs are positioned so they are not touching, allowing for uniform heat exposure during the roasting process.

Adding the liquid base

2. 2Adding the liquid
   Pour the chicken broth into the base of the baking dish, taking care not to pour it directly over the chicken skin. This helps maintain moisture while the high heat browns the skin.
   Look for The broth should pool at the bottom of the dish around the thighs.
   Tip Adding liquid ensures the meat stays succulent while the oven heat works on the exterior.

The chicken broth should be carefully poured around the chicken, not directly over the skin. The liquid should cover the bottom of the dish but not submerge the chicken pieces, as this would prevent the skin from crisping. Check that the dish is steady and ready for the oven, ensuring the broth does not spill when transferring to the rack.

Roasting and finishing

3. 3Roasting and finishing
   Roast the chicken in a preheated oven until the skin is golden brown and the internal temperature reaches 165°F (74°C). If needed, finish under the broiler for a few minutes to achieve extra crispiness. Garnish with the fresh parsley before serving.
   Look for The skin should be deep golden brown and bubbling with hot juices.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the chicken rest for 5 minutes before serving to lock in the juices.

The chicken should emerge from the oven with a deep golden-brown, crackling skin. The broth in the pan will be reduced and flavorful. Verify the internal temperature with a thermometer to ensure it has reached 165°F (74°C). The kitchen should smell savory and roasted, indicating that the fat has rendered and the meat is thoroughly cooked.

Common mistakes

A common mistake is overcrowding the baking dish, which causes the chicken to steam rather than roast. Ensure there is enough space between the thighs for air to circulate.

Another error is failing to pat the skin dry; excess moisture on the surface will prevent the skin from becoming crispy. Finally, omitting the resting period can lead to dry meat, as the juices will escape immediately upon cutting.

How to tell it’s done

The chicken is done when the skin is deeply golden and crispy, and the meat pulls away slightly from the bone. Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to confirm an internal temperature of 165°F (74°C).

The juices should run clear. Allow the chicken to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat.

• Poultry: 165°F (74°C) in the thickest part