As the meat cooks, the salt will work its way into the meat, flavoring each piece entirely. Don't forget to season BOTH sides with salt-remember, you're not just seasoning the outside. Like all meat, chicken thighs are better generously seasoned. Pieces that are too close together will cause that dreaded steam that we mentioned earlier, hindering your quest for crispy skin. To make sure that happens, position the thighs skin-side up in the pan and place them over the potatoes so that each thigh has room around it for air to circulate. We can all agree that the best part about a roasted chicken is the crispy skin. Give the thighs a dab on either side with a paper towel.Īlthough 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. Boneless, skinless thighs really shine in stir fries, sandwiches, and stews.
#Chicken thighs baked chicken recipes skin#
The reason? Moisture creates steam while baking, which will give you flabby, pale skin instead of crispy golden skin. This simple step makes a HUGE difference. Plus, is there anything more delicious than crispy chicken skin?įor juicy, tender chicken thighs every time, follow the below tips: The reason? More fat! As we all know, fat = flavor.
In my humble opinion, they're all-around better. But allow me to make a case for bone-in skin-on chicken thighs. They're cheap, they're healthy, and they cook fast.
Boneless skinless chicken breasts seem to get allll the love these days.
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