Sobrecoxas de frango com osso crocantes no forno, com limão e parmesão

Ingredientes

• 3-4 lbs bone-in skin-on chicken thighs
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1 tbsp baking powder (aluminum free (see note))
• 2 tbsp butter (melted)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 cup parmesan cheese (shredded)
• 1 tsp dried parsley (or 1 tbsp fresh)
• 1/4 tsp dried oregano (or 3/4 tsp fresh )
• 1/4 tsp red pepper flakes

Modo de preparo

1. 1

   Preheat the oven to 400 degrees F. Line a large baking sheet with foil, then place a wire rack on the tray. Spray with non-stick spray.

2. 2

   Pat the chicken thighs dry with paper towels. If any pieces of chicken have large excess flaps of fat, trim it off.

3. 3

   Place the dried chicken in a large bowl. Add the oil, salt, garlic powder, pepper, and baking powder on top. Toss well until the chicken is easily coated.

4. 4

   Place the chicken on the wire rack, spread out as evenly as possible. Bake for 30-40 minutes, or until an instant read thermometer reads at least 165 degrees (see the notes for more information on temperature).

5. 5

   While the chicken is cooking, combine the sauce ingredients in a small bowl.

6. 6

   Once the chicken reaches the desired temperature, switch the oven to the broiler and broil on high for the last 3-4 minutes, watching carefully so it doesn’t burn. Remove once golden and crispy, then brush each piece generously with sauce. Serve immediately.