kosher saltpreferred, Diamond Crystal brand is the best
Trim the excess skin and fat from the bottom of the thighs. A set of kitchen shears works really well for this task and eliminates the need for a cutting board.
Sprinkle a light coating of kosher salt on the bottom.
Flip them over and sprinkle a coating of salt on the skin.
Place a wire rack on a parchment or foil lined baking sheet and spread the thighs out on the rack, skin side up.
Refrigerate overnight or as long as 48 hours.
Remove the chicken from the fridge 30 minutes before cooking.
Pre-heat the oven to 375°F.
Roast the chicken on the middle rack in the oven for 15 minutes.
Then turn the temp up to 400°F and roast 15-20 minutes more. The cooking time may vary based on the size of the chicken pieces. The best way to know if chicken is fully cooked is to use a probe thermometer. Insert into the thickest part of the thigh without hitting the bone. Chicken is safe to eat 165°F.
If the skin has not crisped to your liking, leave the pan on the middle rack and turn on the broiler. DO NOT WALK AWAY. The broiler works very quickly.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.