Crispy Skin Garlic Herb Chicken Thighs, Oven Roasted
Bone-in thighs rubbed with garlic, herbs and lemon and roasted high until the skin shatters. Minimal effort, maximum crunch.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 220 °C.
- 02Dry
Pat the thighs very dry. Dry skin is the secret to crisp skin.
- 03Season
Mix the rub with the baking powder. Rub over and under the skin.
- 04Roast
Place on a rack over a tray, skin up. Roast for 35 to 40 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Rest
Rest for 5 minutes. Squeeze lemon over to serve.
Questions
What does baking powder do?+
It helps draw out moisture and browns the skin, so it crisps better.
Can I use skinless thighs?+
Yes, but they will not be crisp. Roast for 25 to 30 minutes.