How to Make the Best Oven-Roasted Chicken Thighs with Bridget Lancaster

Summary by Krater

America's Test Kitchen demonstrates how to roast chicken thighs on a rimmed baking sheet in a hot oven and finish them under the broiler for crispy skin, served with a homemade salsa verde made with roasted garlic, parsley, lemon juice, capers, anchovies, and red pepper flakes.

From the video

Answers: How do you make crispy oven-roasted chicken thighs with salsa verde?

• Oven-roasted chicken thighs
• Rimmed baking sheet cooking method
• Garlic salsa verde recipe
• Crispy chicken skin techniques

Ingredients

• 8 chicken thighs
• 1 whole head garlic
• about 1 tablespoon plus 1/4 cup extra-virgin olive oil
• 1 1/4 teaspoons plus 1/4 teaspoon table salt
• to taste pepper
• vegetable oil cooking spray
• about 1 cup parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers
• 2 anchovy fillets
• 1/4 teaspoon red pepper flakes

What it concludes

• Preheating the baking sheet and placing chicken thighs skin-side down makes the baking sheet act like a hot skillet.
• Poking the chicken thighs with a skewer creates channels for the fat to render out.
• Finishing the chicken thighs under the broiler for 5 minutes makes the skin brown and super crispy.
• Salsa verde made with roasted garlic, parsley, lemon, capers, and anchovies provides a bright, acidic sauce that cuts through the rich chicken fat.