Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp smoked paprika
- •4 cloves garlic, smashed
- •4 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 tbsp olive oil
- •2 tbsp unsalted butter
- •2 tbsp fresh parsley, chopped
- •1 lemon, cut into wedges
- •Flaky sea salt for finishing
Instructions
Pat chicken thighs completely dry with paper towels, especially the skin
Season both sides generously with kosher salt, black pepper, garlic powder, and smoked paprika
Place chicken thighs in vacuum-seal bags or zip-top bags, skin-side up if possible
Add smashed garlic, thyme sprigs, and rosemary sprigs to bags
Drizzle 1 tbsp olive oil into each bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 162°F (72°C)
Submerge sealed bags in water bath, ensuring chicken is fully submerged
Cook for 6 h for juicy, sliceable dark meat texture
When cook time is complete, remove chicken from bags and pat skin completely dry with paper towels
Reserve garlic and herb-infused cooking liquid
Preheat broiler to high and position rack 6 inches from heat
Line a sheet tray with foil and place a wire rack on top
Place chicken thighs skin-side up on the wire rack
Broil for 5–7 min until skin is deeply golden and crackling crisp
Watch carefully to prevent burning - rotate pan if needed for even browning
While chicken broils, make herb butter
Melt butter in a small pan, add reserved garlic from bags
Sauté for 1 min, then stir in fresh parsley and a squeeze of lemon juice
Transfer crispy chicken thighs to serving platter
Drizzle with herb-garlic butter
Finish with flaky sea salt and serve with lemon wedges
Notes
- •Drying the skin thoroughly before broiling is critical for maximum crispiness
- •Don't skip the wire rack - it allows heat to circulate for even crisping
- •The 6-hour cook makes the meat incredibly tender while maintaining sliceability
- •Pairs beautifully with roasted vegetables, mashed potatoes, or grain salads