Crispy Baked Chicken Thighs

Method

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1. Pat the thighs very dry with paper towels. Mix the salt, baking powder, paprika, garlic powder and pepper and rub the mixture all over the thighs, including under the skin where you can.

   Mark done

2. Arrange the thighs skin side up on a wire rack set over a large baking tray and leave them uncovered in the fridge for 1 hour so that the skin dries out.

   Mark done Start 1 hr timer

3. Heat the oven to 220°C / 425°F. Brush the skin lightly with the olive oil.

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4. Roast the thighs on the rack, skin side up, for 40 to 45 minutes, until the skin is deep golden and crisp and the meat reads at least 80°C in the thickest part.

   Mark done Start 40 min timer

5. Rest for 5 minutes, then serve with the lemon wedges and parsley.

   Mark done Start 5 min timer

Chef’s Tips

• Use aluminium-free baking powder, and no more than 1 teaspoon. Too much leaves a bitter, chemical taste on the skin.
• Roast on a rack. Thighs sitting in their own fat steam on the underside, and the skin there stays pale and soft.
• Take them to 80°C or more. Dark meat at 74°C is safe but still tough near the bone, and it turns tender once the connective tissue has melted.

Pairing Suggestions

• Roasted potatoes
• A green salad
• Steamed green beans

Storage & Reheating

Keep in the fridge up to 3 days and reheat on a rack in a 200°C oven for 12 minutes to bring back the crisp. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.