For reference https://www.youtube.com/watch?v=o5qJ3MAPxS8
One time I was able to roast a couple chicken thighs and I got the skin amazingly crispy like that porchetta. It was amazing. It was easily the most delicious chicken I've ever eaten. I've tried recreating it since but I can never get it right.
Here's what I do remember: I stuck the thighs in a marinade of olive oil, garlic, some spices I get from my mother, and some vinegar I think. It might have been lemon juice, but I think it was vinegar. Some kinda acid. Then I put them in a foil tray and covered it in aluminum foil. I remember I had it in the oven for a long time at a low heat (I think 375) then I turned up the heat (450 I think) because I thought it wasn't cooking and I was hungry. Eventually I figured it was cooked all the way through so I took it out. When I took of the foil, I realized the skin had that amazing crispiness and when I ate it, it was so juicy and flavorful.
Like I said, I've tried doing this again but I can't get it right so clearly I'm missing some steps. What the hell am I missing?
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