Juicy chicken thighs finished in the oven

An ocean of juiciness inside.

Author

Rob Chang

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 141.1F / 60.6C

Ingredients

• Chicken things
• Garlic powder
• Onion powder
• Rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 60.6ºC / 141.1ºF
2. Shock chill in an ice bath for 30 minutes.

Finishing Steps

1. Convection bake for 25 minutes at 400F
2. Rest for 5 minutes