Tuesday, July 29, 2014
Oven Roasted Chicken Thighs
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.