Want the best recipe for your Taste & See Farm chicken thighs?! You need to try the one on page 217 from The Chicken Bible by America's Test Kitchen. They gave me permission to share a recipe with you.
I did a little variation by using a sugar free seasoning by I AM Seasoning and dipped the thighs in melted Ghee rather than using Canola oil.
I meant to take a photo of the finished product but we ate it all so fast!
Let me know if you give it a try!
Roasted Bone-In Chicken Thighs
Serves 4 Total Time 50 minutes
Why This Recipe Works Chicken thighs are more flavorful and less prone to overcooking than lean breasts. 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 the fat had been rendered. Poking the skin with a skewer before cooking helped the fat to render. 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 laver of crackly crisp, deeply browned skin. For the best results, trim all visible fat from the thighs.
Use a heavy-duty baking sheet and fully preheat the oven and baking sheet before adding the chicken.
8 (6- to 8-ounce) bone-in chicken thighs, trimmed
1¼ teaspoons table salt
½ teaspoon pepper
Vegetable oil spray
1. Adjust oven racks to middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 450 degrees.
2. Using metal skewer, poke skin side of chicken thighs
10 to 12 times. Sprinkle 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 lower rack.
3. Roast chicken until skin side is beginning to brown and meat registers 160 degrees, 20 to 25 minutes, rotating pan after 10 minutes. Remove chicken from oven and heat broiler.
4. While broiler heats, flip chicken skin side up. Broil chicken on upper 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 before serving.
You can Shop for our Pasture Raised Chicken Thighs here!
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