We love a simply roasted chicken thigh in our house; tender, juicy dark meat. Slipping a few fresh herbs under the skin is a very nice way to brighten up a plain piece of roasted chicken without adding a whole lot of time to the process.
I served this with a nice wild rice blend, and a crisp green salad, and no one would have ever guessed how little time the whole meal took to come together.
Don't pass over the humble chicken thigh! Here are more recipes that just might make thighs your new favorite part of the chicken.
- 8 large or 16 small basil leaves
- 8 chicken bone-in, skin-on thighs (about 2 ½ pounds)
- Kosher or coarse salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- Minced chives to garnish
- Preheat the oven to 425°F.
- Loosen the skin from each thigh, and place one or two of the basil leaves under the skin. Season with salt and pepper.
- Heat a large heavy, ovenproof skillet over medium heat. Sear the chicken pieces skin side down for about 5 minutes until the skin gets brown and crisps up, turn the pieces over transfer the pan to the oven. Roast for 25 minutes, until the chicken is cooked through (an internal temperature of 165F). Serve hot or warm, sprinkled with chives.
Don't forget about a good marinade! These marinades are the answer to making flavorful chicken easily, AND to giving you more time to enjoy it.
The Only Marinade You Will Ever Need: Dijon, Garlic and Lemon If you want one go-to marinade to turn to when you're low on cooking inspiration, this is it. Perfect for chicken, pork, shrimp, and any kind of fish. Marinate chicken for at least 4 hours, up to 12 for bone-in pieces, shrimp for 30 minutes to 1 hour, and fish for 30 minutes. The mustard helps emulsify the marinade, making it thicker so it really clings to the food. This is also a great salad dressing!
Warm Spiced Curry Rub - This spice rub is perfect for chicken, whether it be chicken breasts, wings, thighs, or as used in this recipe, chicken tenders skewers. It seems that no matter the food, kids are much more likely to go for it 's prepared on skewer.
Jamaican Jerk-Style Marinade If you have a blender of a food processor, this Jamaican Jerk-Style Marinade comes together in two shakes. It’s especially great on pork and chicken. Marinate for 4 to 12 hours in the refrigerator, then you can either grill or broil, depending on the weather or where you live.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||0 g|