At this point, since I’ve chosen not to “monetize” the site (that’s why there aren’t ads), I post recipes I want to remember. It’s basically a website recipe box. Made this once, got raves from husband and kids, then had to find where I originally found it/remember how I tweaked it to make it again, which was no small effort. No more, had to put it on here. Funny story, though, I accidentally overcooked this second batch because I cancelled the timer to use for something else. These came out at 180 degrees and a bit browner than the first batch. The picture, then, also looks a little overcooked. You don’t care, I don’t care, it’s all good. Though I’ve made chicken thighs in so many different ways over the years, this one’s my favorite. I’ll explain why, succinctly.
First, the “prep” is about thirty seconds. Second, the fat really melts away so what you bite into is all meat. Third, the skin gets crunchy due to the relatively high oven heat, and the herb coating is divine. That’s pretty much everything you need to know. Serve with some roasted veggies (for me it’s usually broccoli, Brussels or sweet potatoes) and pesto rice, and you’ve got a crazy quick, healthy weeknight dinner.
Oven Roasted Chicken Thighs
3 lb. chicken thighs (about 6 larger to 8 smaller)
2 tbsp. olive oil
2 tsp. kosher salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. Italian seasoning
1 tsp. black pepper
- Preheat oven to 400 degrees. Line baking sheet with foil.
- Arrange chicken on pan, drizzle with olive oil and rub to coat chicken.
- Mix spices and herbs in a small bowl and sprinkle evenly over chicken.
- Bake for 35 – 40 minutes or until chicken registers 165. Let sit for about ten minutes and serve.