Slow-Roasted Chicken Thighs

Dark-meat chicken parts are usually considered “done” at 175°F. But taken about 25°F higher, more of the connective tissue breaks down so the meat becomes supremely tender but not so much it completely separates from the bones. In this minimal-knifework recipe, one hour in a low oven cooks chicken thighs until done, then we turn up the temperature, leaving the skin to brown and crisp and the meat to make its way to 200°F or so as the oven heat climbs. If you own an instant-read thermometer, it’s handy for temping the chicken and ensuring it hits the target temperatures, but if you do not, you’ll have great results if you simply follow the cooking times. At the finish, the pan juices are turned into a mustardy, garlicky jus for saucing the chicken.