Crispy chicken skin and yummy meat: this is a simple-yet-nourishing that my family adores. All it requires is sprinkling a few herbs and spices on chicken thighs, then baking them for about an hour. This low-prep recipe is great for those busy days when I just want to throw something in the oven real quick and get back to something else for a little while before dinner.
I like to double this recipe for some easy leftover-meals later in the week. Some easy side dishes for this meal include sauteed mushrooms, baked potatoes, salad, and/or frozen butternut squash sauteed in oil with garlic and thyme.
A note about herbs and spices: Did you know that most dried herbs and spices have been irradiated? That means their nutrients have been degraded and they may contain toxins produced by radiation. Not for my family! I purposely buy non-irradiated herbs and spices sold by Frontier.
Simple Roasted Chicken Thighs
Serves 4
Prep Time: 5 minutes
Inactive Cooking Time: 1 hour
4 chicken thighs, preferably organic or non-GMO
Pepper (omit for AIP)
Avocado oil
Make sure your baking rack is around the middle of your oven. Preheat the oven to 350 degrees F.
Place the chicken skin-side down in your baking dish. (An 8X8 glass baking dish works great for this recipe.) Sprinkle with parsley, garlic powder, onion powder, salt, and pepper.
Flip the chicken thighs over and drizzle with oil. Spread the oil over the chicken skin.
Sprinkle again with parsley, garlic powder, onion powder, salt, and pepper.
Place the baking dish in the oven and bake for about an hour, until the chicken is fully cooked and the skin is golden brown and crispy.
Remove from the oven and let rest for a few minutes.
Serve and enjoy!
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