An ultra simple recipe for crispy moist chicken thighs. Just a quick pat dry, some spices and bake in a high oven. Welcome to thigh heaven.
My oven baked chicken drumstick recipe is usually the top recipe on this site. Great crispy drummies but I keep getting asked about thigh. The people want thighs. They demand thighs. So thighs they will have by popular demand I present my recipe for oven baking chicken thighs.
The chicken thigh’s dark meat is moist and flavorful. Why? Mostly the fat keeps it that way but how much fat is there. Since we are dealing with a natural product, there is some variability but think of a thigh having about triple the fat or a little more of chicken breasts. Here are the numbers from the National Chicken Councel.
I’m at a four because I’m not usually a thigh person due to fat, but a lot of the fat drained during cooking on the rack.
I think you can affect the fat content here. Trim off any trimmable fat. Get them up on a rack to let the rendered fat drain.
I was a bit surprise that the thighs took a few minutes less than drumsticks. BUT COOK TO THE TEMPERATURE not by time along. Please check my post about washing chicken at Chicken… To Rinse or Not To Rinse?
Preheat oven to 425 convection. Pat dry the chicken thighs.
Trim any loose skin with no meat off the thighs.
Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.
Place thighs skin down and sprinkle lightly with the spices of your choice. I went with 7:2:1 or 7:2:2. ( If you don’t have that then just a little salt and pepper to taste.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
With skin side up, bake until internal temp of 180 to 185. About 30 minutes. Rest for 5 minutes or more before serving.
September 8, 2016