Tuesday, July 29, 2014

Oven Roasted Chicken Thighs

In my opinion, life would be bleak without roasted chicken.  It's one of those things that makes you feel better.  It makes you feel like a good cook.  And luckily, it's easy.

I usually by a package of 8 thighs and roast them all at once, then put whatever doesn't get eaten for dinner in the ice box for later in the week.

The prep is very simple.  I loosen the skin on each thigh, and rub down the flesh and skin with olive oil, salt and pepper.  Then I put a slice of lemon and sprigs of fresh rosemary and thyme under the skin.

I put a thermometer in the largest thigh and roast them in the oven at 400 degrees until the internal temperature reaches 170 degrees.

Usually my husband likes these with molasses bbq sauce.

I served these with corn on the cob and sautéed swiss chard.

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