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blue_dolphin

blue_dolphin

14 minutes ago, MelissaH said:

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack?  (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

 

 

I do 425°F, steam-bake for ~ 30 min, testing for doneness.  Smaller thighs have tested done in 20 min.

I use a cast iron skillet if I want pan drippings, otherwise I use a rack.

blue_dolphin

blue_dolphin

11 minutes ago, MelissaH said:

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack?  (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

 

 

I do 425°F for ~ 30 min, testing for doneness.  Smaller thighs have tested done in 20 min.

I use a cast iron skillet if I want pan drippings, otherwise I use a rack.

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