Print Crispy Oven Roasted Chicken Thighs
This crispy oven roasted chicken thigh recipe is a standard in our house because it is soooo easy, tender, and delicious. Roast or bake chicken on a sheet pan with salt and pepper – that’s it! Even kids love it. Make it spicy and don’t forget the hot sauce!
Takes 45 minutes to cook, but prep time is 5 minutes. Add a salad. BOOM. Dinner is done. It comes out crispy and golden brown.
Serve with:
Simple Seasonal Salad Green Beans & Cherry Tomatoes Easy Mashed Carrots
Author: beckie Prep Time: 5 Minutes Cook Time: 45 Minutes Total Time: 50 minutes Yield: 4 Category: Main Dish Method: Oven Cuisine: International Ingredients 8 chicken thighs ( ~ 2 lb) , bone in, skin on salt pinch black pepper Instructions Preheat oven to 450F. Line a baking sheet with aluminum foil. Take off any excess skin hanging off the thigh, if needed. Liberally salt the chicken and add a bit of black pepper. The salt will dehydrate the skin and make it crispy. You want to see the salt on the skin. Roast for ~ 45 minutes or until juices run clear and chicken temperature reaches 165F. Rest 5-10 minutes. Add hot sauce to taste. Happy, crispy eating! Beckie Notes Wanna up your game? Elevate the chicken on a wire rack over the pan and place some lightly oiled and salted root vegetables on the baking sheet. Keep onions w/ onions, carrots w/ carrots, potatoes w/ potatoes, etc because some veggies will cook faster (i.e. onions). You’ll need to take out the chicken one or two times and stir/rotate/ or take out the veggies.
Things In My Kitchen:
13 x 18 “jellroll” sheet pan – I bake everything on these. 12 x 17 wire rack – this will elevate the chicken or other ingredients off the pan so it has more air circulation around the chicken, making it a bit crunchier.
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Keywords: Roast Chicken, Chicken Thighs, Comfort Food, Paleo, Gluten Free, Dairy Free, Sugar Free, Keto, Low Carb, Whole 30
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