Equipment
Ingredients
Chicken
- 1000 g bone-in skin-on chicken thighs
Marinade & Aromatics
- 1 lemon, cut into wedges
- 15 g fresh rosemary, half finely chopped, half left as whole sprigs
- 30 ml olive oil
- 3 garlic, minced
- 8 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit.
Thoroughly pat the chicken thighs dry with paper towels. Removing surface moisture is crucial for achieving crispy skin.
In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Stir until well blended.
Rub the seasoned oil mixture evenly over the chicken thighs. Ensure the seasoning coats the meat underneath the skin as well as the surface.
Arrange the chicken thighs skin-side up in a roasting pan, leaving some space between each piece. Tuck the lemon wedges and whole rosemary sprigs into the empty spaces.
Roast in the preheated oven for 30 to 35 minutes. The chicken is ready when the thickest part reaches an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the roasting pan from the oven. Let the chicken rest for 5 minutes before serving so the juices can redistribute throughout the meat.
Chef's Notes
- Patting poultry dry is the single most important technique for crispy skin. Water creates steam in the oven, which prevents rendering.
- Wait to squeeze the roasted lemon wedges over the chicken until right before eating. Adding lemon juice prior to roasting can make the skin soggy.
- Tucking whole herbs under the chicken or submerging them in pan juices protects them from burning while infusing the dish with aromatic oils.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze without lemon slices as the rind can become bitter over time.
Reheating: Reheat in an oven at 180C/350F or in an air fryer to recrisp the skin.
