Servings: 3 to 4
At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning thighs at home. Fortunately, you can get similar crackly skin with bone-in thighs and hands-off roasting in a very hot oven.
fantastic, great crisp skin and juicy meat. I did everything according to the direactions, turned off the oven after 45 minutes and let the chicken sit in the oven while it cooled down.
So these were yummy. Easy spice rub-- no chopping, no peeling. In fact, in the interest of future laziness, I may make a big batch of the rub ahead of time to have on hand. I doubled the quantity, didn't have time to marinate fully (they still were very tasty), and lowered the oven to 425 convection as per people's comments (still left them in for 45 minutes). Patting them dry is important and so is keeping your eye on them as they cook. I had to lower the temp with about 8 minutes left to go. Very tasty! Will definitely make again.
Yum! Easy and quick recipe. Great weeknight dinner.
Fantastic! I love the Purple Pig and we eat there every single time we go to Chicago. Made these exactly as written. A winner.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.