Simple Roasted Chicken Thighs
Roasted chicken thighs are a quick and easy comfort food! You can use chicken breasts, too, but use a thermometer and remove when meat reaches 165 degrees Fahrenheit to ensure that they are moist. This recipe will serve 2 thighs each for 4 people. I often only eat one, but the leftovers make a great snack. I remove the skin when eating. I've never done this, but some people bake the skin after removal for a truly delicious (but not necessarily healthy) crunchy snack!
Servings 4 people
Ingredients
- 8 Chicken thighs bone in, skin on
- sea salt
- Herbes de Provence or Italian Herbs
Instructions
- Heat oven to 375 degrees Fahrenheit.
- Place chicken thighs in glass baking dish, skin side down. Salt lightly, then shake on herbs of your choice. Turn chicken thighs over, tucking loose skin under so top skin is smooth. Sprinkle with salt and herbs.
- Place chicken in preheated oven. Cook until skin has pulled away from meat and become crisp, usually about 40 minutes. Make sure skin is good and crisp. (Meat must be cooked to 165 degrees Fahrenheit, but temperature will be above that if skin is crisp.)
- Remove from oven and put on serving plate.