Jeff loves oven baked chicken that mimics fried chicken- chicken that is super crispy, perfectly salted with juicy meat inside. It took me a while but I've finally perfected oven baked chicken. It only takes 4 little tricks to achieve this wonderful treat. First, be sure the chicken is pat dry top and bottom. If it's wet, it will steam in the oven (and steamed chicken skin is anything but crisp!). Second, do not use any butter or oil (except a super light spray of oil on a cooking sheet to prevent sticking). And third, use high heat. And fourth, use bone-in chicken thighs. And that's it!
1 teaspoon of coarse sea salt
fresh ground black pepper
1 stalk or rosemary, chopped, OR 1/2 teaspoon of dried thyme
Preheat oven to 400 degrees. Wash and thoroughly pat dry the chicken. Then dry it some more (!). Place it on an open baking sheet and sprinkle with pepper to taste. Sprinkle salt and herbs over the thighs and place in the oven. Bake ~ 45 minutes, checking during the last 10 minutes to ensure the skin does not burn. To ensure it is done, pierce the chicken with a sharp knife- the skin will be very crispy and juices from the meat inside will run clear. Serve immediately.
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