Get Everything my father taught me in the kitchen, Finally all in one book :aldobellini.com

Buy bone-in, skin-on thighs.
Trim and flatten the skin.
Dry-brine overnight with salt.
Don't add oil.
Put herbs, garlic, and lemon zest under the chicken.
Use a very hot oven (425°F / 220°C).
Leave space between thighs.
Don't turn them.
Don't baste them.
Cook thighs beyond 165°F, aiming for 175-195°F.

I love the wealth of knowledge you shared with us. I'll follow these great tips for my next batch of thighs!!!!! I also appreciate that you took your time and told stories - thank you!

I'm an old man - tell me what to do, not the shyte I shouldnt. I trust you!

I am now inspired!!!! Gotta try this 🎉🎉🎉🎉

I've no doubt this gentleman has forgotten more about cooking than I'll ever know...I'm listening to every word. Thank you Aldo.

I cooked thighs this way for my kids 25+ years ago, not knowing what I was doing. Just an instinct on how to cook chicken. 375 Degrees, cast iron pan, 4 leg quarters, potato quarters or wedges, onion quarters, salt, pepper, garlic and 45 to 60 minutes. I never turned them just let them cook. Makes me want to do it now!

I always follow a recipe the first time and adjust to my liking the second time.  You never told us at what temp and how long to cook the thighs.   Thats an important part of the recipe.

My chicken thighs  fried in a skillet or deep fryer come out perfect.....always have.    So moist, never undercooked, and the crust is super crispy....ahhhhh, simply to die for.  I will not change anything....if it ain't broke, don't "fix" it!

I appreciate your cooking technique but I must admit your instructions are very difficult to follow. All of the beautiful examples of what we shouldn't do confused me for the things we should. After concentrating it seems like you said to basically leave the oven to warm up 10 minutes longer than the beep to allow the walls to heat up as well, lay a bed of garden spices into the tray, trim, salt, and leave the chicken exposed in the refrigerator as long as possible to dry out, maybe add seasoning to it and place in a 425 degree oven for I don't know how long and then 10 minutes longer than that, and then remove without ever opening the oven door. Did I miss anything? Oh wait, lemon squeezed on right before it goes to the table.

Bone-in, skin-on chicken thighs
Kosher salt or coarse salt
Aromatics under the chicken
Several sprigs rosemary
3-6 garlic cloves, crushed but left in their skins
Zest of 1 lemon, cut into strips

For serving
Juice of 1 lemon

Optional
Potatoes, peppers, onions, or other roasting vegetables around the edges of the tray

Preparation (Day Before)
Pat the chicken thighs dry.Salt generously on both sides.Place skin-side up on a plate or rack.
Leave uncovered in the refrigerator overnight, or up to 24 hours.

Oven Temperature
220°C (425°F) conventional oven
200°C (390-400°F) fan/convection oven

So fully preheat and then wait another 10-15 minutes before roasting.

Tray Setup
Trim excess hanging skin and large fat deposits.
Spread rosemary sprigs across the bottom of the roasting tray.
Add crushed garlic cloves. Add strips of lemon zest.
Place thighs on top:
Skin-side up. Not touching each other.Enough space to see the pan between them

Roasting Method
Place in the fully heated oven and:
Roast skin-side up.Do not turn.Do not baste.Do not spoon juices over the skin.Keep the oven door closed as much as possible.
Doneness Target
One of the most interesting points from the video is that Aldo recommends cooking well beyond the standard minimum temperature.

Minimum safe temperature
74°C / 165°F
Recommended for thighs
80-90°C
175-195°F internal temperature

Finishing Sauce

When the chicken comes out:
Pour off the clear rendered fat and save it.
Squeeze fresh lemon juice into the remaining pan juices.
Scrape up the browned bits.
Spoon the sauce onto the plate under the chicken.

This keeps the skin crisp while flavoring the meat.

Estimated Cooking Time

The transcript never gives an exact roasting time.
Based on:

Bone-in skin-on thighs
425°F / 220°C oven
Target internal temperature of 175-195°F

A reasonable estimate would be:
40-55 minutes, depending on size

The internal temperature is a much better indicator than a clock.

Jeez I could be dead by the time this ends!

Thank you very much !

I roast chicken thighs regularly, but I’ll be sure to leave them uncovered in the fridge before cooking from now on. Radishes roast up beautifully and do sliced lemons. Naturally I also love carrots, potatoes, peppers etc. thanks got the tips.
Deb
Edmonton, Canada

Try the Chinese Laziji method called "Velveting." Make a corn starch slurry with:
½ cup cornstarch
¼ cup Shaoxing wine
¼ cup light soy sauce
4 tsp neutral oil
2 tsp kosher salt
2 tsp ground white pepper
Marinade 3½–4 lb bone-in, skin-on chicken thighs, about 6–8 thighs in ziplock bag for 24 hours. Then place thighs on drying racked and pan and refrigerate for 48 hours.

Great Video. I put thighs on my grocery. Can't wait to follow you tips. Appreciate it! Thank you

I definitely want to try this again, as I trimmed the skin (which was shockingly  a large amount) but rendered in your way was a delicious snack!  Where I went wrong was not salting the skin before a 24 hour rest!  It smells delicious, after 45 minutes, but the skin is pale and I’m afraid it will be over cookrd!

Blessings to your grandparents, who loved you and taught you so much of what you share with us here. Having cooked at home for many decades, I have learned much through experience, intuition, advice, and trial and error—and I recognized many of the techniques you demonstrated. Still, you taught me details that will make my next batch of chicken thighs even better. Thank you.

I've seen the logic or no I've seen the the directive to leave the chicken inside the refrigerator overnight but never have I seen it so articulately explain and the purpose of it all which helps me to retain the need to do ITIT's like you know it's hands on and it made sense because duh you need to try chicken to make good chicken thank you man Sub-urned

I’m definitely curious about this one 😂 Chicken thighs already have so much flavor, so if there’s an Italian trick that makes them even better without frying, I’m willing to give it a shot.