Juicy Oven Roasted Chicken
I usually have chicken in my fridge, it’s a favorite in our home! I love for versatile it is, and it’s also easy on the wallet and the tummy. Some people have a hard time with red meats, and I personally try to reserve red meat for occasional pleasures and in smaller doses. So yes, Chicken is queen in our house, and this recipe is my favorite way to enjoy it in it’s most pure form. Be sure to brine the chicken thighs first. I like to brine them for 24-48 hours. Be sure to grab my Healthy Chicken Brine for Flavorful Juicy Chicken for the ultimate deliciousness, and it’s healthy too!
Crispy Chicken Skin the lazy, fast and easy way!
For me, the only thing that makes chicken better is a crispy skin on top. When I created this recipe, I wanted to find a way to make chicken thighs juicy and flavorful but also get them to have that crispy skin! And I wanted all that without having to stand at the stove for hours, cooking just a few at a time. Don’t get me wrong a skillet seared chicken skin is the bomb! But if I am making a batch of chicken to last for tons of leftovers, I am looking for a quick way to do it that cooks a bunch at once. Well, this recipe does just that!
Juicy Oven Roasted Chicken for Everyone!
To make a bunch of crispy chicken for a crowd, I fire up two ovens and lay my chicken thigh to thigh. That way I can get about 16 thighs cooked in one go. As soon as one batch is done, you can reload the pan and get another round going. I like to roast my chicken on a wire rack. I find that it
For easy cleaning; have some water heated in your kettle when you’re nearing the end of your last batch. As soon as you’re done roasting chicken, flip your wire rack upside down and fill the sheet pan with the hot water and some squirts of dish soap. Let it sit while you enjoy dinner, the wire rack and sheet pan soaking will make clean up a lot easier.
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Oven Roasted Chicken ThighsPrint Pin
- Bone-in, Skin-on Chicken Thighs, Well Brined for optimal juiciness (Be sure to check out my brine recipes)
- Preheat the oven to 425 F and be sure to have your oven rack arranged on the middle-high or middle height. (Note: If you have a Roast or even convection roast option on your oven...use it my friend...it'll add to the crispiness or the skin)
- Grab a rimmed sheet pan and insert a well fitting wire rack in or on it.
- Arrange the chicken thighs skin side down. Be sure not to overcrowd the chicken, they should not overlap.
- Let the chicken chill out a bit while the oven warms. This tempers the chicken a little so it doesn't go straight from fridge to oven = juicier chicken.
- Roast skin side down for 20 minutes. Then flip the thighs over and rotate the sheet pan 180 degrees so that the thighs that were in the back and now in the front.
- Roast for 15 more minutes or until a meat thermometer reads 165 Degrees at the thickest part.
- If you desire more crisp on the skin than what you're seeing set your oven to high broil for 2-5 minutes. Basically until the skin is as crispy as you want it. Just be sure to hang around and keep an eye on it...it crisps up faster than you'd think.
- Remove from oven, let the thighs rest on a platter for 5 before serving.