Easy Chicken Thighs from Cooks Illustrated 2011
Sunday, December 18, 2011
8 (6-8 ounces) bone-in chicken thighs, trimmed 1 1/4 teaspoons salt Pepper Vegetable spray Adjust oven racks to middle and lower positions, place rimmed baking sheet on lower rack, and heat oven to 450 degrees. Using metal skewer, poke skin side of chicken thighs 10 to 12 times. Season both sides of thighs with salt and pepper, spray skin lightly with vegetable oil spray. Place thighs skin side down on preheated baking sheet. Return baking sheet to bottom rack. Roast chicken until skin side is beginning to brown and meat registers 160 degrees, 20 to 25 minutes, rotating pan. Remove chicken from oven and heat broiler. While broiler heats, flip chicken skin side up. Broil chicken on middle rack until skin is crisp and well browned and meat registers 175 degrees, about 5 minutes, rotating pan as needed for even browning. Transfer chicken to platter and let rest for 5 minutes.