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Truffle Parmesan roasted chicken thighs with crispy golden crust, fresh thyme, and shaved Parmesan on a white platter

Truffle Parmesan Roasted Chicken

Bone-in chicken roasted with a truffle oil and Parmesan crust. Rich, crispy, and ready in about 1 hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Truffle Parmesan Paste
  • 3 tbsp unsalted butter, softened about 45 g
  • 1 tbsp truffle oil white or black, good quality
  • 40 g Parmesan, finely grated about 1/2 cup packed
  • 3 garlic cloves, minced
  • 1 tbsp fresh thyme leaves or 1/2 tsp dried
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, freshly ground
Chicken
  • 1.2 kg bone-in, skin-on chicken thighs and drumsticks about 4-6 pieces total
  • 1 tbsp olive oil for the pan
  • 1/2 tsp flaky sea salt for finishing
To Finish
  • 1 tsp truffle oil drizzled just before serving
  • 15 g Parmesan, finely grated optional, shaved over the top
  • 4 fresh thyme sprigs for garnish, optional

Method
 

Prepare
  1. Heat the oven to 220 C / 430 F. Set a wire rack inside a rimmed sheet pan and brush the rack lightly with olive oil.
  2. Pat the chicken pieces completely dry with paper towels on both sides. Dry skin is the starting point for a crispy crust.
  3. Mix the softened butter, truffle oil, grated Parmesan, minced garlic, thyme, salt, and pepper in a small bowl until a smooth paste forms.
Apply the Paste
  1. Slide your fingers under the skin of each chicken piece, loosening it gently without tearing. Push roughly two-thirds of the paste under the skin, spreading it as evenly as you can.
  2. Rub the remaining paste over the outside of the skin, covering all surfaces. Arrange the pieces skin-side up on the prepared wire rack. Leave at least 2 cm of space between each piece.
Roast
  1. Place the pan on the center rack of the oven. Roast for 40 to 45 minutes, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 74 C / 165 F.
  2. If the crust is browning too fast after 25 minutes, tent loosely with foil and continue roasting.
  3. Remove the pan from the oven. Rest the chicken on the rack for 5 minutes without covering it, so the skin stays crisp.
Finish and Serve
  1. Drizzle the chicken with 1 tsp of truffle oil. Scatter flaky sea salt over the top.
  2. Add shaved Parmesan and fresh thyme sprigs if using. Serve immediately while the crust is at peak crispness.

Notes

For the crispiest results, apply the paste the night before and leave the chicken uncovered on a rack in the fridge overnight. The skin dries out further and the crust sets more evenly during roasting.