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This recipe for simple roasted chicken thighs is my go-to recipe each time for a quick delicious meal.  It’s also extremely simple with only two ingredients used for the seasoning.

I also find it very important to brown the chicken first.  I cover my chicken thighs as they are cooking to create a more moist end result and I also prefer a crispy skin.  I love serving this dish with a side of pureed cauliflower.   MmmmMMMmmmmm delicious!

 

Ingredients

• 4 chicken thighs with the skin attached
• Salt
• Ground black pepper

Instructions

1. Preheat your oven to 375 degrees F.
2. Sprinkle liberal amounts of salt all over the chicken thighs. Don’t be afraid to rub the salt all over it for even coating.
3. Lightly sprinkle pepper over the thighs. I emphasize lightly because too much pepper can be overwhelming.
4. Using a large sauce pan, place some ghee or preferred fat in the pan and turn to medium-high heat.
5. When the grass fed ghee is sizzling place the chicken thighs in the pan.
6. Let the chicken thighs brown on both sides. About 5 minutes on each side.
7. Place the browned chicken thighs in a casserole dish with a lid.
8. Cook for about 45 minutes (with the lid on during the whole time) or until the juices run clear. I use a meat thermometer to verify the chicken is done.
9. Baste occasionally while roasting.

 

Roasted Chicken Thighs

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Ingredients

• 4 chicken thighs with the skin attached
• Sea salt
• Ground black pepper

Instructions

1. Preheat your oven to 375 degrees F.
2. Sprinkle liberal amounts of salt all over the chicken thighs. Don't be afraid to rub the salt all over it for even coating.
3. Lightly sprinkle pepper over the thighs. I emphasize lightly because too much pepper can be overwhelming.
4. Using a large sauce pan, place some ghee or preferred fat in the pan and turn to medium-high heat.
5. When the ghee is sizzling place the chicken thighs in the pan.
6. Let the chicken thighs brown on both sides. About 5 minutes on each side.
7. Place the browned chicken thighs in a casserole dish with a lid.
8. Cook for about 45 minutes (with the lid on during the whole time) or until the juices run clear. I use a meat thermometer to verify the chicken is done.
9. Baste occasionally while roasting.

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