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Roasted chicken thighs baked golden brown with crispy skin and garnished with fresh herbs
Juicy roasted chicken thighs, seasoned with garlic and rosemary, baked to a crisp

Crispy Roasted Chicken Thighs

Author: Flavelo
Recipes Main Courses
Perfect roasted chicken thighs are about two things: skin and juiciness. Our goal is to render the fat from the skin so it becomes paper-thin and crispy, while the meat on the bone stays moist. The secret is combining initial steaming (under foil) with roasting.
🕒 Prep Time 10 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking pan
  • Aluminum foil
  • Paper towels
  • Basting brush

Instructions

1 ✓

Thoroughly pat chicken legs dry with paper towels. This is critical for crispy skin.

Tip: Water turns to steam and steams the skin instead of roasting it, so remove moisture.
2 ✓

Make a spice paste: mix oil, salt, pepper, crushed garlic, paprika, chopped rosemary, and lemon juice.

Tip: Oil-based marinades carry flavors into the meat better than dry spices.
3 ✓

Massage the meat with the spicy oil, ensuring some gets under the skin.

Tip: Seasoning under the skin flavors the meat directly.
4 ✓

Place in a pan, add a splash of water (1/4 cup), cover with foil. Bake at 350°F (180°C) for 40 minutes.

Tip: Steam tenderizes the meat fibers without drying them out.
5 ✓

Remove foil, increase heat to 400°F (200°C) (or use broiler), and roast for another 20 minutes until skin is red and crispy.

Tip: Baste with pan juices now to help browning.

Recipe FAQ

Why isn't the skin crispy?
Too much steam at the end, or skin wasn't dry enough before baking. Crank up the heat at the end!
Is it done?
Pierce the thickest part: if juices run clear (not bloody), it's good.

Ingredients

  • 4 whole Chicken Legs (Thigh & Drumstick)
  • 3 tbsp Sunflower Oil or Fat
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 cloves Garlic (crushed)
  • 1 tsp Paprika
  • 1 sprig Fresh Rosemary
  • 1 tbsp Lemon Juice