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Delicious roasted chicken thighs garnished with garlic and fresh herbs in a cast iron skillet.
Victor Eskew

Batch Roasted Chicken Thighs (bone-in, skin-on)

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Chicken thighs are the batch cooker's best friend — they're cheaper than breasts, nearly impossible to overcook, and taste better reheated. That's the trifecta. Bone-in, skin-on is the move here because the bone insulates the meat during cooking and the skin renders fat that bastes everything underneath. Pat the skin dry before seasoning — moisture is the enemy of crispy skin. You're keeping the base neutral on purpose because these thighs need to slide into tacos on Monday, a grain bowl on Tuesday, and a salad on Wednesday without fighting the flavors of those meals. Roast at high heat on a sheet pan with space between each piece. Crowding steams the skin instead of crisping it — same principle as browning ground beef. Pull them at 175°F internal, not 165°F. Thighs have more connective tissue than breasts, and that extra 10 degrees renders it out so the meat is juicy instead of chewy. Let them cool completely before storing. Portion into containers with the bone still in — it keeps the meat moister during reheating. Pull the meat off the bone when you're ready to use it.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: dinner, Lunch
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Dry Brine
Chicken
  • 6 lb Chicken Thighs bone-in, skin-on

Equipment

  • Paper Towels
  • Small bowl
  • Wire Rack
  • Sheet Pan
  • Half-Sheet Pan
  • Parchment Paper
  • Probe thermometer

Method
 

Prep
  1. Pat the chicken thighs completely dry with paper towels.
  2. Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
  3. Carefully lift the skin on each thigh and apply about 60% of the dry brine directly on the meat under the skin.
  4. Apply the remaining 40% over the skin.
  5. Place on a wire rack over a sheet pan.
  6. Refrigerate uncovered for 24-48 hours.
Cook
  1. Preheat oven to 425°F.
  2. Line 2 half-sheet pans with parchment paper.
  3. Arrange the thighs skin-side up in a single layer.
  4. Roast for 35-45 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
Rest and Serve
  1. Remove from oven and let rest for 10 minutes.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

Bone-in, skin-on chicken thighs roasted in bulk for the week. One sheet pan, minimal seasoning, maximum versatility across dozens of meals.

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