Oven-Roasted Crispy Chicken Thighs
For when you've burnt out
Prep time: 10 min | Cook time: 35-45 minutes | Total time: 45-55 minutes | Difficulty: 2/5
This is a simple, technique-first way to roast chicken thighs until the skin is properly crisp and the meat stays tender. It’s built around one idea — letting heat, time, and fat do the work — and it requires very little from you in return.
I originally wrote this recipe for a moment when cooking felt like an obligation rather than a pleasure. If that resonates, you’re in the right place.
Ingredients (Serves 1-2. Every thigh is different — I devoured both of these on my own with zero shame, but you are not me)
Chicken thighs, bone-in, skin-on 2 pieces
Butter (very soft) 15–20 g / about 1 tbsp
Fine sea salt to taste
Black pepper to taste
Equipment
Oven (I know it should be obvious, but I also know some of you think a microwave is the same thing)
Paper towels
Oven rack
Rimmed baking tray or roasting dish (to place underneath)
Tongs
Instant-read thermometer (optional, but handy)
Method
Preheat properly
Heat the oven to 220°C / 430°F (fan on if available). High heat from the start is essential for proper fat rendering.Dry the chicken thoroughly
Pat the thighs completely dry with paper towels, especially the skin. Moisture is the enemy of crispness.Season simply
Season generously with fine sea salt on all sides. Add black pepper mainly to the flesh side to avoid scorching.Butter under the skin
Gently loosen the skin without tearing it. Spread a thin, even layer of softened butter directly onto the meat, then smooth the skin back over the thigh, pulling it taut.Rack setup (mandatory)
Place the chicken directly on the oven rack, skin-side up.
Position a rimmed baking tray or roasting dish on the rack below (or even on the bottom of the oven) to catch the rendered fat and juices.Roast, untouched
Roast for 35–45 minutes, depending on size, without flipping.
The chicken is ready when the skin is deeply golden and blistered, the fat has clearly rendered and dripped away, and the thigh feels firm but still springy when pressed with tongs.If using a thermometer, aim for 74°C / 165°F at the thickest part, close to but not touching the bone.
Rest briefly
Remove from the oven and rest on the rack for 5 minutes before serving.
If you’d like more context, variations, and the slightly more honest version of why this recipe exists, the full post — including Chef’s Notes — lives on Substack.