Oven-Roasted Chicken Thighs
About this recipe
Oven-roasted chicken thighs are a flavorful and juicy option for dinner, and this recipe from Bridget Lancaster makes them easy to prepare. With a crispy skin and tender meat, they’re perfect for family-style meals.
The addition of roasted garlic salsa verde elevates the dish, providing a fresh and zesty contrast to the rich chicken. This method ensures even cooking and maximizes flavor.
Ingredient notes
- Use kosher salt instead of table salt if preferred, and double the amount when seasoning the chicken.
- The chicken thighs should each weigh about 6 to 8 ounces for even cooking.
Tips from America's Test Kitchen’s video
- Preheat your rimmed baking sheet in the oven to create a hot surface for the chicken, which helps achieve a crispy skin.
- Poking holes in the chicken thighs with a skewer allows fat to render out during cooking, resulting in a better texture.
Good to know
- How long does it take to roast the chicken thighs?
- Roast the chicken thighs for 20 to 25 minutes until they reach an internal temperature of 160°F (71°C).
- What should I do with the garlic for the salsa verde?
- Roast the garlic in the oven for 10 minutes after microwaving it until tender, then squeeze the cloves into the food processor for the salsa verde.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 450°F (232°C) with a rimmed baking sheet inside.
- 2
Prepare the garlic by removing the outer papery skin and separating the cloves. Place the unpeeled cloves on a microwave-safe plate, drizzle with olive oil, and cover with another plate. Microwave for 2 to 5 minutes until tender, stirring halfway through.
- 3
Once the garlic is tender, wrap it in aluminum foil to create a packet and set aside.
- 4
Trim excess skin and fat from the chicken thighs using kitchen shears or a chef's knife. Poke each thigh about 10 times with a metal skewer or paring knife to help render the fat.
- 5
Season the chicken thighs with 1.25 teaspoons of salt and black pepper to taste on both sides. Spray with vegetable oil cooking spray.
- 6
Carefully remove the hot baking sheet from the oven and place the chicken thighs skin side down on it. Add the garlic packet to the top rack of the oven.
- 7
Roast the chicken thighs for 20 to 25 minutes until they reach an internal temperature of 160°F (71°C), rotating the chicken halfway through cooking. Remove the garlic after 10 minutes.
- 8
While the chicken is roasting, prepare the salsa verde. Remove the parsley leaves from the stems and place them in a food processor. Add 2 tablespoons of lemon juice, 2 tablespoons of rinsed capers, 2 rinsed anchovy fillets, and 0.25 teaspoon of salt.
- 9
Once the garlic is cool enough to handle, squeeze the cloves into the food processor. Pulse the mixture for about 5 seconds until the parsley and garlic are broken down.
- 10
Add 0.25 teaspoon of red pepper flakes and 0.25 cup of extra virgin olive oil to the food processor. Pulse until combined, being careful not to over-process.
- 11
Once the chicken is done, serve it with the salsa verde.
Heads up — we had to guess a little:
- Estimated the cooking time for chicken thighs based on common roasting practices.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you America's Test Kitchen? Claim this page or ask us to take it down. Your call, always.
