Crispy chicken thighs
Instructions:
- Rinse the chicken and pat it completely dry with paper towels. Gently pull the loose skin so that it covers the rounded top and sides of each thigh, taking care not to rip or tear the skin. Arrange the thighs in a single layer with sides not touching on a wire rack set inside a rimmed baking sheet. Generously and evenly salt the chicken. Place the chicken, uncovered, in the refrigerator for at least 4 hours and preferably overnight. The more time the skin has to dry, the
crisper it will be when cooked.
- Position a rack in the upper third of the oven and preheat the oven to 450°F. (Use the convection roast setting if you have it.) Roast until the meat is cooked through and the skin is very crisp and golden, 15 to 20 minutes. When the meat is pierced with the tip of a small knife, the juices should have no traces of pink. An instant-read thermometer inserted into the thickest part of a thigh (avoiding the bone) should register 165°F. Serve hot.