Recipe Intro From feedfeed
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Prep time 15 minutes
Cook time 45 minutes
Yield: Serves or Makes 4
Preheat oven to 450F* ( see note below).
Dry chicken thighs with paper towels really well. The drier the better.
Mix the salt, paprika, pepper and baking powder in a small bowl then lightly sprinkle on each thigh skin side and bottom. Gently rub the seasoning on each piece to evenly cover. Prepare a large baking pan by lining it with foil.
Place the chicken thighs on the baking pan, (I use a non-stick one or spray yours with non-stick spray). Leave a bit of room between the chicken pieces so they don’t stick to each other.
***here is where you need to pay attention***
Place the chicken into the oven and immediately reduce the temperature to 425˚F on convection cook (if possible). The trick is to have the convection air circulate around for the ultimate crispiness. Bake for 35 - 40 minutes, the
chicken should be golden brown.
Let the chicken rest for 5 minutes before serving or you can toss them in any sauce you desire. I like to use any flavour of Diana sauce.