Ingredients
4
4 servings
- •8 bone-in, skin-on chicken thighs
- •2 tablespoons herb sea salt
- •3 tablespoons olive oil
Instructions
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
- Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
- After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
- Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
- Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 0g
- Fat: 22g
- Fiber: 0g
- Protein: 63g
- Sugar: 0g
Related Recipes
Crispy and Tender Baked Chicken Thighs
Chicken With Sun-Dried Tomato Cream Sauce
One-Pan Honey Garlic Chicken
Healthy Instant Pot® Chicken Breasts
Crispy Baked Chicken Thighs
Baked Chicken Thighs
Lemon Chicken Thighs
Skillet Chicken Breasts
Air Fryer Chicken Thighs
Hoisin-Glazed Chicken Thighs
Tomato Chicken
