Crispy Garlic Herb Baked Chicken Thighs The Sunday Roast Cheat

Instructions:

1. Pat the Thighs Dry: Remove the chicken from its packaging. Using several sheets of paper towel, vigorously pat the skin side of the chicken thighs completely dry. Any residual moisture is the enemy of crispy skin.
2. Mix the Rub: In a small bowl, combine the kosher salt, pepper, garlic powder, oregano, thyme, and smoked paprika thoroughly.
3. Oil and Season: Lightly drizzle the olive oil over the chicken thighs, ensuring all surfaces are coated, but not saturated.
4. Apply the Rub: Sprinkle the dry rub generously over both sides of the thighs, ensuring the seasoning is well adhered. For maximum flavour penetration, gently lift the skin on 2-3 thighs and rub a small pinch of seasoning directly onto the meat underneath.
5. Chill (Optional but Recommended): Place the seasoned thighs, skin-side up, on a wire rack and place them in the refrigerator, uncovered, for 30 minutes to further dry the skin.
6. Preheat the Oven: Preheat your oven to 425°F (220°C). Position the oven rack in the middle position.
7. Arrange and Bake: Place the wire rack (with the seasoned chicken) onto the prepared baking sheet. Ensure the thighs are not touching each other—this promotes good air circulation.
8. Initial Bake (The Crispness Phase): Bake for 25 minutes at 425°F (220°C). The skin should be deeply golden and beginning to crisp.
9. Lower the Heat (The Juiciness Phase): Reduce the oven temperature to 375°F (190°C) and continue baking for another 10–20 minutes.
10. Check Doneness: Use an instant-read thermometer to check the thickest part of the meat (avoiding the bone). The Baked Chicken Thighs are ready when the internal temperature reaches 175°F (80°C).
11. Rest the Meat: Remove the sheet pan from the oven. Let the chicken rest, still on the wire rack, for 5 minutes before serving. This allows the juices to redistribute, ensuring maximum succulence.