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Rustic Chicken Supreme

This Chicken Supreme features crispy, golden-brown skin with tender, juicy meat inside. It’s roasted with fresh herbs, garlic, and finished with a squeeze of lemon, creating a savory, comforting dish with satisfying crunch and succulence. Perfect for a simple yet elegant Sunday dinner that evokes nostalgic family moments.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably with the skin intact for crisping
  • 2 tablespoons kosher salt for seasoning
  • 1 teaspoon freshly ground black pepper to taste
  • 2 cloves garlic whole, peeled
  • 2 sprigs fresh thyme crushed to release oils
  • 2 sprigs fresh rosemary crushed to release oils
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 lemon fresh lemon for squeezing at the end

Equipment

  • Ovenproof skillet or roasting pan
  • Meat thermometer
  • Basting spoon or brush
  • Kitchen tongs
  • Aluminum Foil

Method
 

  1. Preheat your oven to 220°C (430°F). Pat the chicken thighs dry with paper towels to ensure crispy skin. Generously season all over with salt and pepper, rubbing the seasoning into the skin and under the wings.
  2. Crush the fresh thyme and rosemary in your palm to release their fragrant oils, then tuck the herbs underneath the chicken skin and sprinkle some over the top for extra aroma.
  3. Peel the garlic cloves and scatter them around the chicken in your skillet or roasting pan. Dot small pieces of butter over the chicken skin, which will melt during roasting, helping to crisp the skin beautifully.
  4. Place the skillet or pan in the hot oven and roast for 20 minutes to start crackling the skin. After that, lower the temperature to 180°C (355°F) and continue roasting for another 40-50 minutes, basting every 15 minutes with pan juices for a golden, shiny finish.
  5. Check the chicken’s color—aim for deeply golden, crispy skin. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). If the skin darkens too quickly, tent loosely with foil to prevent burning.
  6. During the last 5 minutes of roasting, squeeze fresh lemon juice over the chicken to brighten the flavors. Return to the oven briefly to let the citrus aroma permeate the dish.
  7. Remove the chicken from the oven and let it rest, uncovered, for at least 10 minutes. Resting helps the juices redistribute, ensuring moist meat and crispy skin.
  8. Carve the chicken thighs into slices, serving immediately with a drizzle of pan juices or an extra squeeze of lemon for freshness.

Notes

For the crispiest skin, ensure the chicken is thoroughly dried before roasting and baste regularly for shine. Resting the chicken is crucial for juiciness, and a quick broil at the end can revive any soggy skin.