Life gets hectic sometimes with and it’s wonderful to be able to pull a meal together that’s tasty and simple. This particular recipe does call for time but actually involves very little in
the way of preparation. Prepare it, place it in the oven and then start the errands, car pool, etc.
Several years ago I had a surplus of chicken thighs in the freezer and was looking for something simple. I came across the recipe and have been using it consistently since. I will say that while I love this recipe the first night, the leftovers aren’t quite as good. It gets a little dry and a bit tough in the reheating. That doesn’t stop me from serving them again, but you should know that is the case!
Determine how many thighs you want to prepare. I always use thighs with skin on and bone in. To me that provides a lot of taste and keeps the meat moist. Place the thighs in a baking pan, preferably one with sides. I like to use a pan I picked up at War Eagle Mill in Arkansas. It’s a splatterware enamelware pan but a glass 9 x 13 would be fine as well. Place the thighs in the pan leaving space around each piece. Pull the skin back and sprinkle with salt, pepper, and garlic powder. Flip and repeat on the other side. Place skin side up and drizzle with olive oil. Bake uncovered in a 325 degree oven for about 1 hour and 15 minutes, maybe a little more or less depending on your oven. Serve with a salad and any other vegetable. With a simply prepared meat like this any vegetable works well and the choices are endless. Roasted anything such as Brussels sprouts, carrots, or beets. Lightly steamed broccoli, sweet potatoes, mashed cauliflower with plenty of butter, salt and pepper. To fill up those hungry growing boys you may have, serve with rice or baked potatoes.
Many times I’ve forgotten to take the chicken out of the freezer the night before so I’ll place the chicken into a sinkful of cold water. In a couple of hours the chicken is usually thawed enough to work with.
What would you serve with this easy meal?
- Chicken thighs, bone in and skin on
- Salt, pepper, garlic powder
- Good quality organic olive oil
- Place thighs in pan, leaving space around each.
- Sprinkle salt, pepper and garlic powder under the skin.
- Flip and repeat.
- Place skin side up and drizzle with olive oil.
Let's Eat 