Equipment
* optional
Ingredients
Chicken
- 600 g chicken thighs, bone-in, skin-on
- 500 g chicken drumsticks, bone-in, skin-on
Seasoning Blend
- 30 ml olive oil
- 8 g salt
- 4 g baking powder
- 5 g garlic powder
- 2 g dried thyme
- 2 g dried rosemary, crushed
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 220C (425F). Line a baking sheet with foil for easy cleanup, and place a wire rack on top if you have one. The wire rack allows air to circulate under the chicken, promoting maximum crispness.
Thoroughly dry the chicken thighs and drumsticks on all sides using paper towels. Press firmly to remove as much surface moisture as possible.
In a small mixing bowl, combine the salt, baking powder, garlic powder, dried thyme, dried rosemary, and black pepper. Stir until evenly distributed.
Drizzle the olive oil over the dried chicken pieces, rubbing it in to coat them lightly. Sprinkle the seasoning mixture evenly over all sides of the chicken, pressing it gently into the skin.
Arrange the chicken pieces skin-side up on the prepared baking sheet or wire rack, ensuring they are not touching. Roast in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 74C (165F) at the thickest part near the bone.
Remove the chicken from the oven and let it rest uncovered for 5 to 10 minutes before serving. This allows the juices to redistribute throughout the meat while preserving the crust.
Chef's Notes
- The secret ingredient here is baking powder. It slightly raises the pH level of the chicken skin, which accelerates the Maillard reaction (browning) and helps break down peptide bonds to yield a crispier texture. Be sure it is baking powder, not baking soda, and that it is aluminum-free to avoid a metallic taste.
- For even crispier results, season the chicken the night before and leave it uncovered in the refrigerator on a wire rack. This dry brine method draws out deeper moisture.
- Always cook chicken by temperature, not just by time. Dark meat like thighs and drumsticks actually benefits from being pushed slightly higher than the safe 74C (165F) mark. Taking them to 80C to 82C (175F to 180F) breaks down more connective tissue, resulting in remarkably tender meat.
Storage
Refrigerator: 3 days — Skin will lose its crispness when refrigerated.
Freezer: 2 months — Freeze in an airtight container. Defrost overnight in the refrigerator before reheating.
Reheating: Reheat uncovered in a 190C (375F) oven for 10-15 minutes to help restore some crispness to the skin.
