Oven Roasted Chicken Thighs
I haven't perfected this one yet, but it's basically stolen / adapted from Mark Bittman's Roast Chicken Thighs, Four Ways. The wife, on the other hand, has perfected it multiple times, but cannot remember what she did. When she got it right, I would have paid a good amount of money to eat them. So, I'm experimenting.
Here's how I did it and it came out pretty dang tasty (though not as glorious as the wife's):
- I like the organic, free-range, vegetarian chicken thighs, bone-in. They at least seem to taste better than their, I'm assuming, silicon counterparts.
- Take the thighs out of the fridge. Pat them dry with paper towels. Salt them liberally on both sides. Add one twist of freshly cracked black pepper (or some other flavoring or even nothing) to just the skin. Let them sit there and come to room temperature -- somewhere between 30-60 mins for me.
- While you're tempering, preheat an oven to 450 °F (you could do it beforehand, but my oven doesn't take an hour to hit temp).
- Move the thighs to a oven-proof pan, skin-side up. Add olive oil to the skin and lightly massage it in. I added a little more salt at this point.
- Pop them in the oven for 10 mins.
- Pull them out, flip them over -- skin side down now, and throw them back in for another 10 mins.
- Pull them out, flip them over again -- skin-side up now, and throw them back in the oven for another 5 mins. When I did this, the skin stuck to the pan a bit. It might be worth brushing a little oil on top of them before flipping them on the previous step.
- Yank them out and let them rest. If you're worried about doneness, cut the thigh near the bone. If the juices run clear, it's done.