Cooking with Jeannie

Crispy Roasted Chicken Thighs

Here is one we want to give a try soon from foodbymars.com.
Reference Link:
Crispy Roasted Chicken Thighs:

Crispy Roasted Chicken Thighs are MY FAVORITE easy weeknight meal. Paired with some simple veggies and salad, and you’ve got a flavorful, easy (with minimal clean-up… yay) type o’ meal! This is a basic and essential one to add to your back pocket. Using a baking sheet with grates on top is how the chicken gets so crispy without any need for flour or baking soda/powder. The air in the oven circulates underneath so it doesn’t get soggy and the tin foil or parchment paper catches the juices so you have less to clean. Win-win.

Crispy Roasted Chicken Thighs (Paleo, Whole30, AIP)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

2 lbs chicken thighs (with skin)

sea salt

spices of choice (I love using rosemary and garlic powder)

Preheat oven to 400f degrees.

Prep a baking sheet with tin foil or parchment paper (for easy clean-up) with a grate on top for crispy skin.

Rinse the chicken thighs and pat them dry with a paper towel so they can get crispy.

Season chicken thighs to taste on both sides. Tip: if you’re using garlic or onion flakes for example (anything that can burn), sprinkle on the underside of the thighs.

Place chicken thighs skin-side up on the grates and bake for 35-45 minutes. You don’t need to flip chicken, they should be crispy when you remove! Serve.

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Hope you enjoy!

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**Alison

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–Alison Marras