Hot Roasted Chicken Thighs

Jan 01, 2009

For this dish chicken thighs are my favorite piece of the bird to use. The dark meat is richly flavored and the skin crisps nicely which my husband enjoys. Chicken legs and thighs are higher in fat than white meat, but they are also a more concentrated source of minerals including zinc and iron. To lower the fat you can remove the skin after it is cooked. Boneless, skinless thighs or breasts will work in this recipe but they tend to be a bit drier. One 3-ounce serving of dark meat chicken (about 1 thigh) contains 166 calories, 21 grams protein, 8.3 grams fat (2.3 grams saturated), 76mg cholesterol and 65mg sodium. You can often find chicken thighs on sale for much less than white meat chicken pieces.

Ingredients:
1 package chicken thighs, bone-in, skin-on (plan 2 pieces per person)
poultry seasoning to taste
salt & pepper to taste (optional)

Directions:
Center two oven racks on the oven's middle shelves. Preheat oven to 425°F. Line a rimmed baking sheet with heavy-duty foil. Make sure the baking sheet is large enough to hold all chicken pieces in a single layer. (It is not necessary to spray the foil with cooking spray unless you chose to use skinless chicken pieces.) Season the chicken to taste with the poultry seasoning. Place the thighs on the baking sheet in a single layer and place baking sheet on upper rack of the preheated oven. Bake 25 to 35 minutes or until juices run clear when chicken is pierced. The skin should be nicely golden.

Serve warm.

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