A quick way to the most delicious chicken thighs you’ve ever had.
Or break them down, and use the meat tossed within a pasta dish.
With crispy baked chicken thighs, the possibilities (and leftover potential!)

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Easy Crispy Baked Chicken Thighs Ingredients
Start with bone-in, skin-onchicken thighs.
There are multiple ways to achieve crispy baked chicken.
To start, dry the chicken first to eliminate excess moisture, which can hinder crisping.

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For another tip, use a wire rack, such as this recipe specifies.
The wire rack allows air to circulate around the chicken for maximum browning and crispiness.
Seasoning before baking not only imparts flavor but facilitates crispiness as well.

Credit:Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
And use high heat to help the skin crisp quickly and thoroughly.
Do use care not to rip the skin when brushing on the butter, as it is slightly delicate.
Family-Favorite Chicken Recipes
Ingredients
4(8-oz.

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Sprinkle both sides of chicken evenly with 1 teaspoon of the salt.
Tightly stretch chicken skin to cover entire surface of thighs.
Refrigerate, uncovered, 30 minutes.

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Spread evenly on a paper towel-lined plate.
Let stand, uncovered, at room temperature 30 minutes.
Make flavored butter:
Preheat oven to 450F with oven rack about 5 inches from heat source.

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Let stand at room temperature until ready to use.
Bake chicken thighs:
Remove chicken from refrigerator, and pat dry with paper towels.
Sprinkle chicken with pepper.

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Bake in preheated oven until slightly golden and skin is starting to crisp, about 25 minutes.
Return to oven, and bake at 450F until golden brown and crisp, about 5 minutes.
Remove from oven, and brush chicken with remaining lemon butter.

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Transfer to a serving platter, and garnish with remaining 1 teaspoon dried lemon salt.