I’m really not a fan of chicken thighs but my guys are…and since they’re happy lickin’ the bones clean, I’m happy to make it for them (bonus: the meat is budget friendly). But I like to “cheat” with easy oven dishes so I’m always on the lookout for more ways to cook them.
One that I keep going back to is this one from Bon Appetit . The skin gets good and crispy and the juices make the vegetables extra-succulent.
3 TBS olive oil (divided)
6 large chicken thighs with skin and bones
1 TBS Kosher salt
2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated or ground nutmeg
Assorted vegetables (potatoes, carrots, etc.)
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 TBS of the olive oil, arrange chicken pieces on top. Turn to coat and set skin side up.
Mix salt, thyme, 1 1/2 tsp pepper, nutmeg then sprinkle half over the meat. Roast until the pieces begin to brown (about 30 minutes). There should be some rendered fat in the pan at this point.
Combine veggies with remaining oil and salt-thyme mixture. Remove poultry pieces from pan and set aside. Spread vegetables on the same baking sheet and turn to cover them with the drippings.
Roast until they soften (about 30 minutes). Return chicken to the pan (on top of veggies), baste the juices over top. Cook for another 15 minutes or until meat is done. Top with chopped fresh chives if you like.
Looking for more ideas? Here’s a collection I’ve handpicked from around the ‘net, some sweet, some tangy, lots of flavor choices to choose from. Enjoy!
- Turkish : The acidity of the yogurt helps tenderize the poultry and keep it moist. If you can’t find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne. From Eating Well.
- Roasted With Red Onions : This is really is a wonderful and economical dish that punches way above its weight. The thighs magically convert to white meat rather than brown and I enjoyed having it twice in the past week. From The Cottage Smallholder.
- BBQ Pineapple : This sweet and tangy, a nice dish for the family or for entertaining guests. The homemade barbecue sauce especially will keep them coming back for more. From NatDecants.
- Slow-Baked Shoyu : This one’s cheap, tasty, simple. From BeanPlate.
- With Lemon, Sage, Rosemary & Thyme : In addition to the lemon and fresh herbs, the chicken is flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. From Fine Cooking.
- Barbecue : Small onion, carrots sliced into thin coins, diced tomatoes (can), brown sugar, molasses, apple cider vinegar, Worcestershire, yellow mustard, ketchup or spicy salsa. From Everybody Likes Sandwiches.
- Maple-Mustard : You probably have all the ingredients in your pantry (grainy French mustard, Dijon, minced garlic, dried marjoram and maple syrup). From Food Network.
- Honey & Soy : For this one you’ll need garlic cloves (or powder), ground ginger, honey and more. You can easily switch up the ingredients to your liking and taste. A splash of sesame oil would be a nice addition. From She Wears Many Hats.
- Balsamic with Orzo : Very flavorful, and plain orzo was a perfect starch – if you want to make it a bit healthier, keep your eyes out for whole wheat orzo. From Columbus Foodie.
- Korean : The thighs take only about 5 minutes of prep time, items needed include dark sesame oil, finely grated fresh ginger, honey, soy sauce. From Eating Richly.
- Mediterranean : Juice and zest of one lemon, red wine vinegar, oregano and more. From For The Love Of Cooking.
- Spanish : This one’s a tummy rumbler, you’ll need chorizo sausages, baby potatoes, red onions, oregano, grated zest of one orange. From Life Is Great.