Crispy-Skinned Chicken Thighs

Ingredients

• Chicken thighs, skin-on (The source specifies thighs but gives no amount.)
• Salt (Salt the chicken skin liberally; amount to taste.)
• Oil (Transcript mentions adding a little oil, without specifying how much.)

Steps

1. 1

   Salt the chicken skin liberally. Set the thighs skin-side up on a mesh baking tray to allow airflow.

2. 2

   Refrigerate the chicken uncovered for 24–48 hours so the cold air dries the skin.

3. 3

   When ready to cook, dab the skin dry to remove any surface moisture.

4. 4

   Place the thighs skin-side down in a cold stainless-steel pan with no oil. Set the heat low, about 2 out of 10, and cook slowly until the skin is golden and releases from the pan. If it sticks, let it brown longer rather than forcing it.

5. 5

   When the skin is golden, turn the thighs skin-side up. The transcript mentions adding a little oil, but does not clearly state when or how much; the written process does not include it.

6. 6

   Transfer the pan to an oven preheated to 200°C (400°F). Roast for 5–10 minutes, until the chicken reaches an internal temperature of about 85°C (185°F).

Notes

The source does not specify the number or weight of chicken thighs, salt quantity, cooking time for browning, or exact oil usage. The transcript describes chicken thighs cooked in a pan; the written process additionally specifies a mesh tray and 200°C oven.

Nutrition per serving

• main
• poultry
• gluten-free
• dairy-free
• oven-finished
• crispy-skin
• make-ahead