I've made these flattened chicken tights in the oven without the stove

[SEEING-TO-BELIEVE]

i used an oven set to 250 Celsius and flipped the chicken once.

1. is that a good way to get a roasted chicken or perhaps it is still important to use the stove first?

the thing with the stove is the amount of splatter that occurs.

2. how do you roast chicken thighs without getting a thick coating that is hard to cut when eating? if i will not brown it enough it will taste awful.. if i do brown enough it is hard to cut..
what is the solution?
TNNNNXXXXX
and love from israel

BTW
if you make it in such high temperature be careful of burning thyself

 

[dragnlaw]

I don't think you need to go quite that high. 220 should be an excellent spot.
By 'flattened' do you mean boneless chicken thighs?
Is the skin still on? If so you don't even need to flip them. Just let them do their thing.

 

[SEEING-TO-BELIEVE]

ok.... will try on 220.....
it is boneless skinless that has been flattened by the butcher with a knife.. so it is more even in thickness all over......
this is how they sell here thighs most of the time..
no, the skin is removed by the butcher..

i will try not to flip and see next time.
it has a dry rub mix, salt, pepper and basic oil......

chicken thighs are called here 'pargiot' which translats to 'chicks'

 

[jennyema]

I agree with dragnlaw, lower the heat a bit. Season the chicken and place on a cookie sheet with a rack. Since they are thighs, cook to 80 degrees C (175 F). Let rest for 5 min or so before slicing.

Roasting in the oven will brown the chicken just fine. No need for the stove.

Consider brining them for an hour or two beforehand.

 

[dragnlaw]

If you have a bit of oil on them you could even give a sprinkle of bread crumbs, or even fully bread them. Gives them a bit of crisp as if it were skin.

 

[SEEING-TO-BELIEVE]

i always feel lazy to clean racks.. is it the only way to prevent a thick outer layer?
tnx

 

[SEEING-TO-BELIEVE]

If you have a bit of oil on them you could even give a sprinkle of bread crumbs, or even fully bread them. Gives them a bit of crisp as if it were skin.

but then, if fully or partially breaded.. how would the meat itself brown and taste good?

 

[dragnlaw]

seeing, chicken with skin doesn't brown the meat either - think how a whole roasted chicken, with skin, looks. The tasty is in the meat and the breading. In this case, think of the browning as "eye-candy".

The racks only promote the ease with which the chicken cooks as it allows the heat to get all over. It will still take the same time and taste the same, if you've breaded it 'all' over, that too becomes crusty by using a rack.

 

[jennyema]

i always feel lazy to clean racks.. is it the only way to prevent a thick outer layer?
tnx

It allows hot air to circulate, cooking the underside of the chicken. But you don’t have to use them.