7/20/2021 Oven-Roasted Chicken Thighs | America's Test Kitchen

Oven-Roasted Chicken
Thighs
SERVES Serves 4
TIME 55 minutes
WHY THIS RECIPE WORKS

More flavorful and less prone to overcooking than lean breasts,

chicken thighs are a perfect weeknight dinner. The only problem
is that the layer of fat underneath the skin that helps keep them
moist during cooking often leads to flabby skin. To combat this,
we cooked the thighs, skin side down, on a preheated baking
sheet, until the skin was browned and rendered. We then flipped
the thighs over and put them under the broiler briefly to dry and
crisp the skin. The result was chicken thighs with succulent and
juicy meat under a sheer layer of crackly crisp, deeply browned
skin.

INGREDIENTS BEFORE YOU BEGIN

*
8 (6- to 8-ounce) bone-in For best results, trim all visible fat from the thighs.
chicken thighs, trimmed Use a heavy-duty baking sheet and fully preheat the oven
and baking sheet before adding the chicken. The chicken
1 ¼ teaspoons salt
can be served plain or with any of the related recipes.
Pepper

Vegetable oil spray INSTRUCTIONS

1 recipe sauce (see related 1 Adjust oven racks to middle and lowest positions,
recipes) place rimmed baking sheet on lower rack, and heat oven to
450 degrees.

https://www.americastestkitchen.com/recipes/6832-oven-roasted-chicken-thighs/print 1/2
7/20/2021 Oven-Roasted Chicken Thighs | America's Test Kitchen

2 Using metal skewer, poke skin side of chicken thighs

10 to 12 times. Season both sides of thighs with salt and
pepper; spray skin lightly with vegetable oil spray. Place
thighs skin side down on preheated baking sheet. Return
baking sheet to bottom rack. If preparing sauce (see related
recipes), place foil packet on middle rack.

3 Roast chicken until skin side is beginning to brown

and meat registers 160 degrees, 20 to 25 minutes, rotating
pan and, if preparing sauce, removing foil packet after 10
minutes. Remove chicken from oven and heat broiler.

4 While broiler heats, flip chicken skin side up. Broil

chicken on middle rack until skin is crisp and well
browned and meat registers 175 degrees, about 5 minutes,
rotating pan as needed for even browning. Transfer
chicken to platter and let rest for 5 minutes.

5 While chicken is resting, finish sauce, if using. Serve

chicken, passing sauce separately.

https://www.americastestkitchen.com/recipes/6832-oven-roasted-chicken-thighs/print 2/2