If you’re looking for a foolproof piece of meat to roast, it’s hard to go wrong with chicken thighs. Unlike chicken breasts, chicken thighs have more fat, making them much more difficult to overcook. This means you’ve got room for error if you’re new to the kitchen.
Chicken thighs are sold multiple ways: bone-in skin-on, bone-in skinless, and boneless and skinless. The cheapest version is bone-in skin-on because they take less work for the butcher to produce. This is also the version with the most flavor - because it has the most fat from the skin. If you’re not familiar with cooking chicken thighs, or cooking in general, what follows is a simple recipe to get you on the path to conquering your kitchen.
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 2-3 teaspoons Italian seasoning
- Salt and pepper to taste
- Start out by preheating your oven to 425F (about 220C). Get a pan with a lip, like a baking sheet, and line it with foil. This will make cleanup much easier. Put the pan in the oven. (That’s right - we’re preheating the pan.)
- Put the chicken on a cutting board. Don’t rinse it, but if you want to trim off some of the excess fat or skin, that’s fine. Just make sure to wash your hands after each time you touch the chicken. Take out some paper towels and pat the chicken dry. This is a crucial step to ensure the skin comes out crispy.
- Drizzle the chicken thighs with your 2 tablespoons of olive oil, then season with your Italian seasoning, salt and pepper.
- Take your preheated pan out of the oven (don’t forget - it’s HOT), place the chicken on the pan and put it back into the oven.
- Roast the chicken for about 35 minutes or until it reaches an internal temperature of 165F (about 74C). If you don’t have one, you’ll want to pick up an instant read digital thermometer. You’ll be much more consistent in the kitchen when you have one.
That’s it! You can serve this with any side, like roasted potatoes, steamed broccoli, rice, or whatever is handy.