If you're in a time crunch or just plain tired at the end of the day but still want to make something homemade and flavorful for dinner, then this recipe is for you. It's quicker and easier than roasting a whole chicken and a lot juicier than a rotisserie chicken from the supermarket. I took inspiration from a recipe my mom used to make when we were kids: chicken drumsticks seasoned with salt and pepper, roasted in the oven, then lightly brushed with BBQ sauce the last 5 minutes of cooking. So simple and yet so consistently good. In this version, I substituted the drumsticks with chicken thighs, added some extra seasonings (onion powder, garlic powder, lemon pepper, Italian herb blend), and omitted the BBQ sauce.
Ingredients:
2 pkgs. (4 pieces each) bone-in, skin-on chicken thighs
Kosher salt
Black pepper
Onion powder
Garlic powder
Lemon pepper
Italian herb blend (optional)
1. Place oven rack on the lower part of the oven and preheat to 425F.
2. Trim off any extra fat from the chicken thighs and pat them dry with paper towels.
3. Season both sides of the chicken thighs generously with salt, pepper, onion powder, garlic powder, lemon pepper and Italian herb blend.
4. Place the chicken, skin side down, on a roasting rack over a foil-lined baking sheet and roast for 15 minutes. Increase the heat to 475F and turn the thighs over (skin side up). Roast the thighs an additional 20 minutes until the skin is crispy and browned, with an internal temperature of around 175F (test with an easy-read thermometer).
If you have leftovers, the thighs can be reheated (covered lightly with foil) in the oven or even a toaster oven at 350F for 20 minutes.
Ingredients:
2 pkgs. (4 pieces each) bone-in, skin-on chicken thighs
Kosher salt
Black pepper
Onion powder
Garlic powder
Lemon pepper
Italian herb blend (optional)
1. Place oven rack on the lower part of the oven and preheat to 425F.
2. Trim off any extra fat from the chicken thighs and pat them dry with paper towels.
3. Season both sides of the chicken thighs generously with salt, pepper, onion powder, garlic powder, lemon pepper and Italian herb blend.
4. Place the chicken, skin side down, on a roasting rack over a foil-lined baking sheet and roast for 15 minutes. Increase the heat to 475F and turn the thighs over (skin side up). Roast the thighs an additional 20 minutes until the skin is crispy and browned, with an internal temperature of around 175F (test with an easy-read thermometer).
If you have leftovers, the thighs can be reheated (covered lightly with foil) in the oven or even a toaster oven at 350F for 20 minutes.
Seasonings.
Season the top of the chicken thighs (skin side up).
Season the bottom of the chicken thighs (skin side down). Roast the chicken thighs (skin side down) 15 minutes at 425F. Turn the chicken thighs over, turn the heat up to 475F and roast an additional 20 minutes or until the skin is crispy and lightly browned and internal temperature registers around 175F.
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