Boneless skinless chicken breasts seem to get allll the love these days. I get it. They're cheap, they're healthy, and they cook fast. But allow me to make a case for bone-in skin-on chicken thighs. In my humble opinion, they're all-around better. The reason? More fat! As we all know, fat = flavor. Plus, is there anything more delicious than crispy chicken skin?
For juicy, tender chicken thighs every time, follow the below tips:
1. Pat them dry.
This simple step makes a HUGE difference. The reason? Moisture creates steam while baking, which will give you flabby, pale skin instead of crispy golden skin. Give the thighs a dab on either side with a paper towel.
2. Use bone-in, skin-on if you can.
Though working with bone-in chicken can sometimes be daunting, we promise that the added flavor as well as the golden-brown crispiness that can come from the skin, is well worth it.
3. Don't be shy with the seasoning.
Like all meat, chicken thighs are better generously seasoned. Don't forget to season BOTH sides with salt—remember, you're not just seasoning the outside. As the meat cooks, the salt will work its way into the meat, flavoring each piece entirely. (Not to mention the schmaltzy roasted potatoes underneath them!) Bonus: salt helps the meat retain moisture, meaning plumper, more juicy thighs. Win/win!
4. Make it your own.
This recipe doubles as a blueprint for your own delicious chicken thigh creation! Switch up the citrus and herbs, add your favorite dry spices, or load it up with tons of garlic, shallots, or onions, if that's your style. However you make it, take a pic, post it below, and tell us what you thought!
Looking for more recipes with chicken thighs? Check out this Balsamic Basil Chicken, it's killer.
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YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 50 MINS
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INGREDIENTS :
3 lb. (6-8) bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1/2 c. (1 stick) unsalted butter, softened to room temperature
5 cloves garlic, minced
Zest of 1 lemon
1 tbsp. fresh thyme leaves
1 lemon, cut into rounds
1 lb. baby potatoes, quartered
1 tbsp. freshly chopped parsley, for garnish
DIRECTIONS :
1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
3. Place lemon rounds, potatoes, and chicken thighs in a 9"-x-13" baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you'd like the skin more crisp, broil on high for 1 to 2 minutes until golden.
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