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.

Start the chicken in a COLD pan and cook over medium heat. Starting it in a cold pan will allow the fat to slowly render out and the skin will be super crispy and golden. If you started in a warm / hot pan, the fat won't completely render out of the skin.

The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it's done.

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 trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird.

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.

Rub with Salt and Baking Powder

Both substances pull moisture out of the skin. But baking powder has additional powers. It prods some of the skin's proteins and fat to break down, which, combined with its alkalinity, accelerates the Maillard reaction, for skin that browns and crisps more quickly.

Again, the chicken is technically cooked through and safe to eat at 165 degrees, but we're tacking on extra baking time to render the thighs extremely tender and juicy. There is no need to rotate the pan or flip the chicken thighs at any point during the baking process.

But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Why is my chicken not crisping in the oven? ›

How Do You Make Chicken Skin Crispy? Pat your chicken dry: Moisture is the enemy of crisp chicken skin. Before you send your chicken to the oven, pat it dry, especially if you've used a marinade.

But I know you are wondering– should you cover chicken thighs when they are baking? The simple answer is, no. We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy!

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 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.

Baking Temperature and Timing

While chicken thighs only need to be cooked to an internal temperature of 165 degrees as read by a meat thermometer, I recommend you bake them until they reach 180 – 190 degrees. This takes 30-40 minutes at 400 degrees.