Lemon Pepper Crispy Chicken Thighs

Ingredients

• 8 Skin-on, bone-in chicken thighs
• 2 tsp Baking powder, not baking soda
• 1 tsp Fine salt
• 1 tsp Garlic powder
• 1½ tbsp Coarsely ground black pepper
• 2 Lemons, zest of both, juice of one
• 28 g (1 oz) Butter, melted
• 2 Garlic cloves, finely grated
• Fresh parsley, chopped, to finish

You’ll need: Baking tray, Wire rack, Meat thermometer

Method

1. 1

   Dry the skin. Pat the thighs very dry with paper towels. Mix the baking powder, salt and garlic powder and rub it all over the chicken. For the crispiest skin, leave the thighs uncovered on a rack in the fridge for 1 hour or up to overnight.

2. 2

   Roast. Heat the oven to 220°C (425°F). Arrange the thighs, skin side up, on a rack set over a baking tray, with space between them. Roast for 40 to 45 minutes, until the skin is deep golden and crisp. The thickest part of each thigh must reach at least 75°C (167°F).

3. 3

   Make the lemon-pepper butter. While the chicken roasts, stir the melted butter with the garlic, black pepper, the zest of both lemons and the juice of one lemon.

4. 4

   Toss and serve. Brush or spoon the lemon-pepper butter over the hot thighs and turn them once or twice so every piece is coated. Scatter with parsley and serve at once with roast potatoes, rice or a green salad.