Crispy & sticky chicken thighs | Jamie Oliver chicken recipe (2024)

FAQs

How to cook chicken thighs in the oven Jamie Oliver? ›

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Use a paper towel to ensure there is no moisture left on the chicken skin. This is an important step to getting crispy crispy skin. 🔪 Start in a COLD pan. Chicken fat tends to sit below the skin so when we add it to a cold pan, we allow it time to melt alway while ensuring a perfect golden brown skin.

Adding a drizzle of lemon juice to your baked or seared chicken thighs can add a huge burst of flavor to your finished dish. Fresh herbs such as thyme, sage, or rosemary, and lemon juice are often added to pan sauces to heighten the flavors.

The lesson here: for crispy skin, stick with a high-temp roast. Coating the chicken in baking powder and salt before cooking produced an intensely crispy skin—at first.

The best oven baked chicken thighs start with seasoning! A blend of garlic powder, paprika, onion powder, salt and fresh cracked pepper brightens up plain old chicken thighs and adds wow-worthy flavor. But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no.

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.

That's where a coating of baking powder and salt comes in. The baking powder and salt help break down the proteins in the skin, draw moisture to the surface, and also aid in browning.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Cook at Higher Temperatures

The ideal temperature to cook your chicken should be around 275 °F – 320 °F (135 °C – 160 °C). As you start to decrease temperature beyond this threshold, the skin will become rubbery. The chicken fat needs to be cooked into the meat, and that cannot happen when your temperature is very low.

Is it better to cook chicken thighs fast or slow? ›

The key is to cook them slowly.

Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best. The goal is to keep the meat at an internal temp between 140 and 195 degrees—the collagen-breakdown sweet spot—for as long as possible.

Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.

Covering the chicken with skin ensures the meat will not be overly exposed to the heat and dry out (we want the skin to be dried out, not the meat). At this point, rub the chicken with canola or extra-virgin olive oil and sprinkle any desired spices, such as salt, pepper, chili powder, paprika, etc.

Transfer crispy thighs to the oven to finish cooking.

You run the risk of drying out chicken thighs if you cook them for too long on a stovetop—they'll stay more moist when finished in the oven. Transfer your partially cooked chicken thighs to an oven set at 375 degrees F.

Preheat the oven to 375 degrees F (190 degrees C). Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes. Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes.

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.