Equipment
Ingredients
Chicken
- 800 g bone-in skin-on chicken thighs
Aromatics & Seasoning
- 8 garlic, crushed and peeled
- 45 ml extra virgin olive oil
- 15 g fresh parsley, finely chopped
- 10 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200C (400F).
Finely chop the fresh parsley. Crush and peel the garlic cloves, keeping them mostly intact.
Pat the raw chicken thighs completely dry with paper towels. Wash your hands and sanitize any surfaces immediately after handling the raw poultry to prevent cross-contamination.
Coat the dried chicken thighs thoroughly with the extra virgin olive oil, kosher salt, and freshly ground black pepper.
Arrange the seasoned chicken thighs skin-side up in a casserole dish. Scatter the crushed garlic cloves evenly around the pan, tucking a few slightly underneath the chicken pieces to infuse the pan juices.
Bake in the preheated oven for 35 minutes, or until the skin is deeply golden and an instant-read thermometer inserted into the thickest part near the bone registers 74C (165F).
Remove the casserole dish from the oven and let the chicken rest for 5 minutes in the pan. This allows the internal juices to redistribute evenly.
Sprinkle the chopped parsley generously over the rested chicken and serve immediately, spooning the aromatic pan juices over the meat.
Chef's Notes
- Patting the chicken skin completely dry before seasoning is the single most important step for achieving an ultra-crispy skin in the oven.
- Do not discard the pan drippings. The combination of rendered chicken fat, olive oil, and roasted garlic creates a rich sauce that is perfect for tossing with roasted vegetables or soaking up with crusty bread.
- Keeping the garlic cloves whole and simply crushing them allows them to slowly roast and sweeten in the chicken fat without burning, which often happens with minced garlic at high temperatures.
- Always use a dedicated cutting board for raw poultry and wash your hands with warm, soapy water immediately after handling to maintain kitchen safety.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat in an oven or air fryer to recrisp the skin.
Freezer: 2 months — Freeze in an airtight container. The skin will lose its crispness upon thawing.
Reheating: Reheat in a 175C oven for 10-15 minutes until warmed through and skin is crisped.
