Oven-Roasted Chicken Thighs
Why This Recipe Works
More flavorful and less prone to overcooking than lean breasts, chicken thighs are a perfect weeknight dinner. The only problem is that the layer of fat underneath the skin that helps keep them moist during cooking often leads to flabby skin. To combat this, we cooked the thighs, skin side down, on a preheated baking sheet, until the skin was browned and rendered. We then flipped the thighs over and put them under the broiler briefly to dry and crisp the skin. The result was chicken thighs with succulent and juicy meat under a sheer layer of crackly crisp, deeply browned skin.