Bleh — I don’t know what happened to all of the pictures I took while making this Herb Roasted Chicken Thigh recipe. I have the “before” picture of what the thighs look like when they are prepared and ready to go into the oven.
And — they were very very good as the recipe is a definite “keeper.” So — forgive my lapse in taking pictures (or deleting them).
Here’s the recipe for you to try. They were very very tasty. The original recipe calls for 8 boneless, skinless chicken thighs but I used what I had a lot of — bone-in, skin on chicken thighs AND I only used 4 of them. I did not change the rest of the ingredients though.
- 4 bone-in, skin-on chicken thighs
- 2Â tablespoons extra virgin olive oil
- 1/2Â teaspoon gried oregano
- 1/2Â teaspoon dried rosemary
- 1/2Â teaspoon dried thyme
- 1/4Â teaspoon sea salt
- 1/4Â teaspoon fresh ground pepper
- Preheat the oven to 350â„‰.
- Line a roasting pan with aluminum foil.
- Rub about 1 tablespoon of the olive oil on the bottom of the pan.
- Place the chicken, in a single layer, in the pan.
- Drizzle the remaining olive oil over the chicken thighs.
- Turn the chicken thighs once to make sure they are evenly coated with the oil.
- In a small bowl, combine oregano, rosemary, thyme, salt and pepper.
- Sprinkle half of the herb mixture over the chicken thighs then turn each thigh over and sprinkle the remaining herb mixture over the thighs.
- Place the pan in the oven and cook for approximately 45 minutes or until juices run clear and chicken is cooked throughout. (It takes longer for it to cook when you use bone-in thighs.)
- Remove from the oven and let rest for approximately 5-10 minutes before serving.
That’s it. Easy, delicious and paleo friendly. Those are always my kind of recipes (although I do try the harder ones every now and again). I served this with Mashed Parsnips and steamed brussel sprouts.