|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken thighs are not only full of flavor but also easy on the budget, especially if you choose bone-in thighs.
- 6 to 8 chicken thighs on the bone, with skin
- 3 cloves garlic, pressed
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped, fresh rosemary or thyme
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- Rosemary sprigs or thyme sprigs
Heat the oven to 450 degrees F. If using an iron skillet, put it in the oven to preheat. If using a baking pan, line with foil, lightly grease the foil, and set aside.
Combine the pressed garlic with the salt, chopped rosemary or thyme, pepper, and olive oil.
Toss the chicken thighs all over with seasoned oil mixture.
Carefully remove the hot skillet from the oven to a rack, and arrange the coated chicken thighs in the skillet with a few rosemary or thyme sprigs.
Return the skillet to the oven, and roast for about 35 to 40 minutes, or until golden brown and cooked through.*
*According to USDA, chicken must be cooked to at least 165 degrees F. Check the chicken with a food thermometer in the meatiest part of a thigh.