Chicken thighs roasted with smashed garlic, olive oil, and rosemary — golden skin in 40 minutes.
Steps
Preheat oven to 220°C (425°F). Smash the garlic cloves, mix with olive oil and salt, and coat the chicken generously.
Place the chicken in a baking dish with the rosemary. Squeeze the lemon over the top.
Roast for 40 minutes until the skin is golden and crispy.
Rest for 5 minutes before serving.
The Maillard reaction is a chemical reaction between amino acids and sugars that occurs at temperatures above 140°C (280°F). It creates the brown color, complex flavors, and aromas you associate with seared meat, toasted bread, and roasted vegetables. It's not caramelization — that's sugar-only.
Read the full article →Resting meat after cooking keeps it juicy when you slice it. Heat tightens muscle fibers and forces moisture toward the center; resting lets those fibers relax and reabsorb that moisture before it runs out onto the cutting board. Internal temperature also continues rising 2–5°C after you pull the meat, so resting is when the last of the cooking happens.
Read the full article →
Preheat oven to 220°C (425°F). Smash the garlic cloves, mix with olive oil and salt, and coat the chicken generously.
