Ingredients:

  • 8 large, bone-in, skin-on chicken thighs (approx. 1.2 kg / 2.6 lbs total)
  • 2 tsp (10g) Flaky sea salt (such as Maldon) – Divided
  • 1 tsp (5g) Freshly ground black pepper
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, smashed lightly (skin removed)
  • 1 Lemon, halved and sliced thinly (or cut into wedges for stuffing)
  • 6 sprigs Fresh Thyme (or 2 tsp dried thyme)
  • 1 small bunch Fresh Rosemary (optional, for fragrance)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs aggressively dry with paper towels—this is the secret to crispy skin. Trim any excessively loose or floppy skin/fat, but keep the bulk of the skin intact.
  2. Seasoning: Place the thighs skin-side up on the wire rack set over the baking sheet. Rub them with 1 tsp of the flaky sea salt, ensuring the salt adheres thoroughly to the skin. Reserve the remaining salt and pepper for later seasoning.
  3. Chill (The Essential Step): Place the rack and tray, uncovered, into the refrigerator for a minimum of 30 minutes, or up to 4 hours. This allows the salt to start the dry-brining process and the skin to fully dehydrate.
  4. Preheat Oven: Preheat your oven to 400°F (200°C). Position the oven rack in the middle position.
  5. Final Seasoning and Aromatics: Remove the chicken from the fridge. Drizzle the thighs with the olive oil. Season the skin again lightly with the remaining salt and all the pepper.
  6. Aromatics: Scatter the smashed garlic, thyme sprigs, rosemary, and lemon slices around the bottom of the tray (underneath the rack, or among the chicken if not using a rack). Do not place aromatics directly on top of the skin, as they will burn.
  7. Initial Roast (High Heat): Place the tray in the preheated oven and roast for 20 minutes.
  8. Lower Heat (Optional Check): If the skin is getting too dark too quickly, reduce the temperature to 375°F (190°C) after the initial 20 minutes.
  9. Continue Roasting: Continue cooking for another 15 to 20 minutes, or until the internal temperature, measured into the thickest part of the meat, registers 175°F (80°C).
  10. Rest: Remove the tray from the oven. Transfer the chicken thighs to a clean cutting board and let them rest, uncovered, for 5 to 10 minutes. Serve immediately.