Oven-Roasted Chicken Thighs

Step 1

Crank the oven to 450°F (232°C) and adjust the oven racks to the middle and lowest positions. Place a rimmed baking sheet on the lower oven rack.

Step 2

Pat the chicken thighs dry with paper towels. For best results, trim all visible fat from the thighs.

Step 3

Using the tip of a paring knife or a metal skewer, poke the skin of each chicken thigh 10 to 12 times. Lightly rub the chicken thighs on all sides with a little oil and season with salt and pepper.

Step 4

Place the chicken thighs, skin side down, on the preheated baking sheet. Return the sheet to the lower rack. Roast the chicken thighs until the skin begins to brown and the meat registers 160°F (71°C), 20 to 25 minutes, rotating the sheet once halfway through cooking.

Step 5

Remove the baking sheet with the thighs from the oven and heat the broiler. Carefully tip the baking sheet so the rendered chicken fat pours into a small dish. Let it cool and then cover and refrigerate it for another use or toss it in the trash.

Step 6

While the broiler heats, use a thin metal spatula loosen the chicken skin and flip the chicken thighs skin side up. Slide the baking sheet with the chicken thighs onto the upper rack until the skin is crisp and well browned and the meat registers 175°F (79°C), 3 to 5 minutes, rotating the sheet as needed for even browning.

Step 7

Arrange the chicken on a platter or plates and let it rest for 5 minutes before tucking into the moistest, crispest chicken thighs ever.