April 10, 2013 8:58:28 AM
The curse of roasted chicken -- especially when you are working with parts rather than a whole bird -- is how easily it dries out. A few too many minutes in the oven can be all it takes to go from juicy to chewy.
So we decided to create a roasted chicken recipe that all but guarantees moist, tender results, even if we get distracted a bit during cooking. We wanted a recipe that was both convenient and forgiving.
So we did two things. First, we opted for bone-in thighs with the skin removed. Thighs by definition are moist and tender, and are particularly good at resisting overcooking. Bone-in cuts tends to have more flavor and more moisture, but you certainly could use boneless thighs. Just reduce the cooking time slightly.
Step two is a salt water bath. Not only does brining the chicken help keep it moist in the dry heat of a roast, it also is a good opportunity to add flavor. We season it with black pepper, thyme, rosemary, savory and garlic, but you could use whatever combination of fresh or dried herbs and seasonings you prefer.
Following the brine, we coat the chicken with chopped walnuts and coarse panko breadcrumbs. The result is chicken that is lightly crunchy on the outside, but moist and tender at the center.
HERB-BRINED, WALNUT-CRUSTED CHICKEN THIGHS
Start to finish: 45 minutes (15 minutes active)
Makes 8 servings
1/4 cup kosher salt
1 teaspoon cracked black pepper
1 cup water
1 cup ice
2 cups apple juice
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh savory
3 cloves garlic, roughly chopped
2 pounds bone-in chicken thighs, skin removed
1/2 cup chopped walnuts
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1/2 teaspoon ground coriander
Zest of half an orange
Nutrition information per serving: 220 calories; 120 calories from fat (55 percent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 60 mg cholesterol; 7 g carbohydrate; 1 g fiber; 2 g sugar; 17 g protein; 360 mg sodium.