Preparation Steps

• In a medium saucepan, combine water, kosher salt, and granulated sugar. Heat over medium heat, stirring until the salt and sugar are dissolved. Remove from heat.
• Add crushed garlic cloves, bay leaves, and black peppercorns to the brine. Let it cool completely.
• Place the chicken thighs in a large resealable bag or a container. Pour the cooled brine over the chicken, ensuring it is fully submerged. Seal the bag and refrigerate for at least 4 hours, or preferably overnight.
• When ready to cook, remove chicken from the brine and pat dry thoroughly with paper towels. Discard the brine.
• Preheat your oven to 400°F (200°C).
• Place the dried chicken thighs on a baking sheet, skin-side up. You can season with additional pepper if desired, but avoid salt as the chicken will be well-seasoned from the brine.
• Roast for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
• Let the chicken rest for a few minutes before serving.