Nancy Silverton’s Restaurant Staff Dinner; Roasted Chicken Thighs
A crispy-skinned, flavour-packed roast chicken that tastes like you spent all day cooking—but you didn’t. The technique is a little shocking, but the results speak for themselves. We’ve made some adaptations to make Nancy Silverton’s Roasted Chicken more approachable for the home chef, without sacrificing the magic that makes it so memorable.
Nancy Silverton’s Roasted Chicken isn’t just a recipe—it’s a masterclass in technique and flavour. Nancy Silverton is a legend in the culinary world: a James Beard Award–winning chef, baker, and restaurateur. She’s obsessive in her attention to flavour and technique. As the founder of La Brea Bakery and co-owner of Mozza in Los Angeles, her style combines rustic, old-world flavours with a modern twist.
Why You’ll Love This Recipe
Home Cook friendly – We’ve adapted this recipe t make it easier but without sacrificing the flavour or golden crispy skin.
Looks Fancy but Super Simple: This plates really beautifully
Traditional but Modern: Simple roasted chicken thighs but with caramelized onions and lemons.
Is this Recipe for You
Prep time: 10 minutes
Dry Time: 6+ hours
Cook Time: 45-50 minutes
Servings 6-8
Occasions: Sunday suppers, Cozy Dinner parties, Holiday meals, Impress the in-laws
What Do You Need
Fresh
- chicken thighs, skin on, bone in
- onions
- lemons
- thyme
- garlic
Pantry
- olive oil
- salt and pepper
Prep Time
10 minutes
Cook Time
50 minutes
Serves
6
Ingredients
- 9-12 pieces of bone in, skin on chicken thighs
- 2 medium onions, sliced 1/4 inch thick
- 1-2 lemons, thinly sliced (seeds removed)
- 10 sprigs fresh thyme
- 10-15 whole garlic cloves, peeled
- olive oil (for drizzling)
- Kosher salt and freshly ground black pepper
Steps
1
Dry the Chicken (The Secret Step!)
Place the chicken thighs skin side up on a baking sheet, uncovered, in the fridge for at least 6 hours, or overnight. This dries the skin, helping it roast to crisp perfection.
2
Preheat and Prep
Preheat your oven to 500 degrees Fahrenheit.
On a rimmed baking sheet, layer the onions, then lemon slices, thyme sprigs, and garlic cloves. Drizzle with a touch of olive oil.
3
Arrange the Chicken
Nestle the chicken skin side up directly over the onion mixture. Pieces should be snuggled closely together, but not overlapping.
Season generously with salt and pepper.
4
Roast
Roast at 500 degrees F for 45-50 minutes, until the chicken skin is deeply golden and the onions and lemons are caramelized.
5
Serve
Spoon the tender, jammy onions, lemons, garlic over the chicken to serve. The chicken will be crisp, juicy and packed with flavour.
Tips and Tricks
DO NOT COVER THE CHICKEN – no matter how much you want to. Dry skin=crispy skin.
Overnight in the Fridge is best – It will make all the difference. It will look dried out but don’t worry this is what you want.
Use a rimmed sheet pan – You want to keep any juices you get from spilling
Don’t skip garlic cloves – Feel free to use more. The original recipe called for double but I don’t have time to peel that much garlic. They roast to a sweet spreadable perfection.
Serve with roasted potatoes and roasted vegetables to make a full east sheet meal.
FAQ
Do I have to dry the chicken in the fridge? It’s ideal but you can try to pat dry the chicken as dry as possible with paper towels.
Can I use boneless, skinless thighs? You can, but you’ll miss out on the crispy skin and juicy texture. Reduce cooking time to 30-35 minutes and keep a close eye on them.
What should I serve this with? Roasted potatoes, lemony couscous, a simple green salad, or a pasta tossed with olive oil and herbs.
Can I cook this in a baking dish instead? Yes! You just want a large pan to ensure the best air circulation for browning.
Ingredients
- 9-12 pieces of bone in skin on chicken thighs
- 2 medium onions sliced 1/4 inch thick
- 1-2 lemons thinly sliced (seeds removed)
- 10 sprigs fresh thyme
- 10-15 whole garlic cloves peeled
- olive oil for drizzling
- Kosher salt and freshly ground black pepper
Instructions
Dry the Chicken (The Secret Step!)
- Place the chicken thighs skin side up on a baking sheet, uncovered, in the fridge for at least 6 hours, or overnight. This dries the skin, helping it roast to crisp perfection.
Preheat and Prep
- Preheat your oven to 500 degrees Fahrenheit.
- On a rimmed baking sheet, layer the onions, then lemon slices, thyme sprigs, and garlic cloves. Drizzle with a touch of olive oil.
Arrange the Chicken
- Nestle the chicken skin side up directly over the onion mixture. Pieces should be snuggled closely together, but not overlapping.
- Season generously with salt and pepper.
Roast
- Roast at 500 degrees F for 45-50 minutes, until the chicken skin is deeply golden and the onions and lemons are caramelized.
Serve
- Spoon the tender, jammy onions, lemons, garlic over the chicken to serve. The chicken will be crisp, juicy and packed with flavour.
Join The Conversation
Did the fridge dried chicken freak you out as it did me the first time? However the chicken turns out amazing. Hope you tried it.
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