Hähnchenschenkel mit Knochen und Haut

Zutaten

• 8 bone-in chicken thighs, (skin on)
• olive oil for drizzling
• 1 1/2 tablespoons baking powder
• 2 tsps EACH paprika, garlic powder
• 1 1/2 tsps EACH chili powder, onion powder, salt, brown sugar
• 1 tsp EACH dried oregano, dried basil, pepper
• 1/2 tsp EACH dried thyme, ground cumin

Zubereitung

1. 1

   Prep pan: Preheat oven to 400°F. Line a baking sheet with foil (for easy cleanup) and top with a baking rack. Lightly spray the rack with nonstick cooking spray.

2. 2

   Bring chicken to room temperature: Remove the chicken thighs from their packaging and squeeze them dry with paper towels. Arrange the chicken thighs on the repared baking sheet, skin-side-up, and let them rest for 20 minutes to come to room temperature. Meanwhile:

3. 3

   Make spice rub: In a medium bowl, whisk the Spice Rub ingredients together; set aside.

4. 4

   Add olive oil: After 20 minutes, drizzle chicken thighs lightly with olive oil, then rub the oil all over of each thigh (top and bottom). Place the chicken skin-side-down.

5. 5

   Add rub: Sprinkle half of the rub over the chicken and pat in (don’t rub or it will clump). Flip the chicken over so it’s skin-side up, sprinkle with remaining Spice Rub and pat in.

6. 6

   Bake chicken: Roast chicken thighs in the preheated oven at 400°F (without flipping), until they register 170°F on an instant read thermometer inserted into the thickest part of the chicken without touching the bone. This will take 35-45 minutes depending on the size of the chicken thighs. (I suggest a digital meat thermometer that bakes with the chicken - this is the one I use as seen in the video).

7. 7

   Optional: Turn on the broiler and broil for 1 to 2 minutes to add extra crispiness to the skin. Make sure to watch closely so the chicken doesn’t burn!