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!

ROASTED CHICKEN THIGHS

Ingredients

4 chicken thighs with the skin attached
Salt
Ground black pepper

Instructions

Preheat your oven to 375 degrees F.
Sprinkle liberal amounts of salt all over the chicken thighs. Don’t be afraid to rub the salt all over it for even coating.
Lightly sprinkle pepper over the thighs. I emphasize lightly because too much pepper can be overwhelming.
Using a large sauce pan, place some ghee or preferred fat in the pan and turn to medium-high heat.
When the grass fed ghee is sizzling place the chicken thighs in the pan.
Let the chicken thighs brown on both sides. About 5 minutes on each side.
Place the browned chicken thighs in a casserole dish with a lid.
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.
Baste occasionally while roasting.

Roasted Chicken Thighs

Ingredients

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

Instructions

Preheat your oven to 375 degrees F.
Sprinkle liberal amounts of salt all over the chicken thighs. Don't be afraid to rub the salt all over it for even coating.
Lightly sprinkle pepper over the thighs. I emphasize lightly because too much pepper can be overwhelming.
Using a large sauce pan, place some ghee or preferred fat in the pan and turn to medium-high heat.
When the ghee is sizzling place the chicken thighs in the pan.
Let the chicken thighs brown on both sides. About 5 minutes on each side.
Place the browned chicken thighs in a casserole dish with a lid.
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.
Baste occasionally while roasting.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Carol Lovett

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
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You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.