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Whey-Brined Garlic and Herb Roasted Chicken Thighs

Whey-Brined Garlic and Herb Roasted Chicken Thighs

Dinner
Prep Time
4h 15min
Cook Time
45min
Servings
4
Calories
380
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Chef's Note

The lactic acid and calcium in the acid whey work as a tag-team: the acid relaxes outer protein fibers while calcium activates internal enzymes to tenderize from within. Always dry the skin thoroughly before roasting to get that perfect, shatteringly crisp skin!

Tags
chicken
budget-friendly
acid-whey
marinade
roasted-chicken
gluten-free
low-carb
zero-waste
Ingredients

  • 4 pieces Bone-in, skin-on chicken thighs

  • 2 cups Acid whey (leftover from straining yogurt)

  • 2 tbsp Kosher salt

  • 6 pieces Garlic cloves, smashed

  • 3 pieces Fresh rosemary sprigs

  • 5 pieces Fresh thyme sprigs

  • 1 tbsp Black peppercorns, cracked

  • 1 tbsp Olive oil

  • 1 tsp Sweet paprika

Instructions
  • 1

    In a large bowl or a gallon-sized zip-top bag, combine the acid whey, kosher salt, smashed garlic cloves, rosemary sprigs, thyme sprigs, and cracked black peppercorns. Whisk vigorously until the salt is completely dissolved.

  • 2

    Submerge the chicken thighs in the whey marinade. Seal the bag or cover the bowl tightly, and refrigerate for 4 to 12 hours to allow the lactic acid and calcium to tenderize the meat.

  • 3

    Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and place a wire roasting rack on top.

  • 4

    Remove the chicken thighs from the marinade, discarding the liquid and aromatics. Thoroughly pat each thigh dry with paper towels; removing moisture from the skin is crucial for achieving maximum crispiness.

  • 5

    Place the chicken thighs skin-side up on the wire rack. Let them rest at room temperature for 15 minutes to take the chill off.

  • 6

    Lightly brush the skin of each chicken thigh with olive oil, then evenly dust with the sweet paprika.

  • 7

    Roast in the preheated oven for 35 to 40 minutes, until the skin is golden-brown and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part of the meat.

  • 8

    Remove from the oven and let the chicken rest on the rack for 5 minutes before serving to allow the juices to redistribute.

Nutrition Information (per serving)
380
Calories
32g
Protein
2g
Carbs
26g
Fat
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