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Discussion Starter · #1 ·
Just trying to bake a bunch of chicken thighs. Here's the problem:

All recipes I've come across suggest baking times between 20 and 40 minutes. I am assured that that is enough time to get the chicken to 160 F (cooking at 350 to 420 F). So far in my experience ... Okay, it takes MY oven an hour and a half to perform this task! What am I doing wrong?

I've measured the temperature of the oven with a separate thermometer. It seems to be okay. It's an average size oven in an average size stove. What gives? 
 

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Try them at room temp that's how I do mine and cooking time will shorten.  If they are bone in and fresh from the ice box the bone takes a while to heat up and the meat around it pink when the outside is done.  

Personally I do thighs skin side down in a dry pan and render till they are brown, crisp and release on their own then turn and finish.  Talk about a nice crust!!  
 

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Discussion Starter · #5 ·
Try them at room temp that's how I do mine and cooking time will shorten. If they are bone in and fresh from the ice box the bone takes a while to heat up and the meat around it pink when the outside is done.

Personally I do thighs skin side down in a dry pan and render till they are brown, crisp and release on their own then turn and finish. Talk about a nice crust!!
You mean, I should let them sit on the kitchen counter until they're room temperature? How long would that take? I don't have a farm, you know, I don't kill my own chicken.

No bones. I buy them boneless.

Skin side up sounds like an interesting idea. I'll try it and report how it came out.

What really baffles me is the HUGE time difference between the recipes and the actual time it takes (in my oven) to get the damn things up to 160F on the inside. I mean, 25 minutes vs 1.5 hours?! Sheesh.
 

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From bon appetit

 Never Roast a Cold (or Soggy) Chicken
Before you put the chicken in the oven, give it time to come to room temperature. 30 to 45 minutes will do the trick. Taking the bird directly from the fridge to the fire will increase its roasting time and cook it unevenly. Another common mistake many home cooks make is not properly drying the chicken before roasting it. A damp bird makes for limp, soggy skin. Many butcher shops keep their chickens unwrapped in temperature-controlled cases, so those are nicely dry by the time you cook it.
 

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Discussion Starter · #7 ·
From bon appetit

Never Roast a Cold (or Soggy) Chicken
Before you put the chicken in the oven, give it time to come to room temperature. 30 to 45 minutes will do the trick. Taking the bird directly from the fridge to the fire will increase its roasting time and cook it unevenly. Another common mistake many home cooks make is not properly drying the chicken before roasting it. A damp bird makes for limp, soggy skin. Many butcher shops keep their chickens unwrapped in temperature-controlled cases, so those are nicely dry by the time you cook it.
Thank you. I'll try this.
 
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