I’m extra excited about this meal!
Not to date myself, but many, many years ago, as a young woman with a serious lack of cooking knowledge, I decided to give chicken thighs a go. They’re cheap and a great source of protein so I figured I would be able to eat well and also save some bucks while I was at it. Needless to say, they turned out absolutely horrid. Baked in the oven, for a short period of time, with only salt and at a low heat. Ever since then, I’ve had a bad taste in my mouth about them….. both literally and figuratively.
Fast forward…..one or two years…. I decided to give them another shot. The cost difference between chicken breast and chicken thighs is just too great to ignore. And I would like to think that my cooking skills have improved over the last decade.
So, off I went.
While I like to think that my kitchen abilities have inched closer towards those of Gordon Ramsay’s over the last couple years…. I was still somewhat hesitant to dive into this trauma that I’ve had created for myself so many years ago. I had to go with my gut on this and I am thankful that I did.
The end result was chicken that was crispy, juicy, tender, and flavourful. It was complimented well with a side of wild rice and sautéed brussel sprouts. This is an easy recipe that I will absolutely be keeping in my arsenal.
- 4 chicken thighs (skin on, bone in)
- 1/2 red onion
- 1/2 lemon
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp italian seasoning
- 1/4 tsp white pepper
- 1/4 tsp cracked black pepper
- 1/4 tsp salt
- fresh parsley
- Pre-heat oven to 400F.
- Mix all your spices together in a small bowl and set aside.
- Heat a pan on the stove over medium/high heat.
- Once pan is hot, add 2 tbsp of olive oil and wait until oil is “shimmering”.
- Add chicken thighs to pan to sear both sides. About 3 minutes a side.
- Slice onion and lay flat in the bottom of a small casserole dish.
- Transfer chicken thighs to casserole dish, skin side up.
- Rub the spice mixture over the top and bottom of the chicken thighs.
- Place them in the oven and cook for 35-38 minutes or until the internal temperature is 165F.
- Pair with wild rice and roasted/sautéed brussel sprouts and garnish with fresh parsley.