Crispy Garlic and Herb Chicken Thighs

Chicken thighs are easy and inexpensive enough to throw together on a weeknight, but juicy and tender enough to be the star of the show at a dinner party. This is a recipe I have come up with after ending up with rubbery baked chicken FAR too many times. These go great with my parmesan polenta, a simple green salad or whatever veggies you have in the fridge.

What you need:
4 - 6 (bone in and skin on) chicken thighs
Grapeseed or Coconut oil

First, preheat the oven to 475. Rinse your chicken thighs and pat dry. Season with salt and pepper. Heat a skillet on medium high heat with a couple tablespoons of grapeseed or coconut oil (we need a high smoke point). When pan is hot, add chicken thighs skin side down. Cook for about 5-10 minutes until golden and crispy. While cooking, add a dry seasoning mix to the side not cooking. I used crushed coriander, marjoram, oregano and garlic. Flip over and cook about 3 minutes on the other side then transfer to an oven safe pan and roast in the oven for about 20 minutes or until juices run clear. If you are cooking in an oven safe skillet, no need to transfer, just pop that bad boy in the oven. Let rest for a few minutes before serving.

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