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.

 

[SEEING-TO-BELIEVE]

after a long time in the oven on 220 c it came out browned only at the top..
as you can see, the bottom side remained white..

what are your thoughts?

 

[pictonguy]

after a long time in the oven on 220 c it came out browned only at the top..
as you can see, the bottom side remained white..

what are your thoughts?

What's a long time?

 

[SEEING-TO-BELIEVE]

i think it was about 25 minutes or more

 

[pictonguy]

Ok, well I have different methods when cooking different proteins. Your particular method of cooking boneless skinless chicken thighs that have been flattened would imo consist of a quick sautee to add some color and then a few minutes each side for them to remain juicy and not overcooked or after the quick sautee to add some color then into a hot oven for a few minutes only.

Putting boneless skinless on a sheet pan and then waiting until the meat appears to have been thoroughly browned would definitely take that amount of time but suspect the meat is then tough, stringy possibly, and well overcooked and the reason it didn't brown on the underneath is because of the moisture created by being close or on an pan and no direct heat, it will never brown unless you flipped them halfway through. Regardless chicken that have been also flattened in a 425 to 450 oven for that long is pretty much going to result in a mostly dry and tough pice of chicken, comparatively speaking.

Personally I would never purchase chicken like that and it's the skin we want to be browned and crispy while keeping the meat inside moist and tender.

 

[dragnlaw]

To go along with what pictonguy has said, I think of boneless, skinless thighs as more suitable for long cooking methods in a wet liquid (braising)
With the skin and the bone, I think then the thighs are excellent for an oven cooking recipe.
Seeing as boneless, skinless and flattened is what is usually available for you then perhaps you need to choose another recipe?

In a liquid style recipe there is no need to have spatter from frying. That is what you are trying to avoid, yes?

 

[dragnlaw]

Here's a recipe from medtran using boneless, skinless thighs.
Baked chicken there is not much there that you couldn't substitute with other things. I've made it and really liked it.

Now this next one has them with the bone and skin, but if you fold/roll up your thighs and try to ensure the coating covers well, I'm pretty sure it will work. Baked Deviled Chicken Thighs

Any nice sauce that you would have with chicken could work, submerging the meat into the sauce a baking in the oven.

 

[jennyema]

Flip them halfway through

Always cook proteins to temperature, not time