I have a question about how to bake chicken thighs on a rack.
I have bone-in, skin-on chicken thighs and up til now, I've been baking them in a baking dish. The problem is that it comes out sitting in its own fat and juices making the bottom of the chicken soggy and weird tasting. (See picture 1).
Is that the way it should be?
In any case, I went and bought a rack which I'm planning to use for a dinner party. I want to do the same: bone-in, skin-on chicken thighs but on the rack instead (See picture 2).
A few questions:
1) Will this cause all the juices to leak out and make my chicken less tender?
2) Do I need to spray down the rack with Pam or can I just place the thighs on them?
3) Do I still bake it the same way (350 F for 1 hour?)
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