Just as the title says crispy and tender!Love this recipe and I didn’t change a thing!Only thing I did do was loosen the skin a little to sprinkle the seasoning right onto the meat.I will make this again and again!Thanks for the recipe.
Easy and budget friendly indeed. The only thing is, if you do not want to eat the skin, then you lose all the flavors. Next time I will try using skinless thighs.
This was so easy to make and it was wonderful! I did double the spices and put them all in a bag and coated boneless thighs and it worked perfectly! This is a keeper!
So easy and delicious! I doubled the spices since the amounts didn’t seem like they would cover 8 chicken thighs. So glad I did. My husband raved about this recipe. I will definitely be keeping packs of chicken thighs in my freezer from now on for a quick and delicious dinner. I served this with a “Knorrs” Chicken flavored rice and some freshly steamed carrots.
This recipe came out very well. It was simple to prepare and cooked for an hour. The result was delicious. I think the key to the crispness is using foil to line the pan. My family really liked it. I served it with a simple risotto including onion, carrot, celery simmered in chicken broth. I added at cup of peas to the finished rice and seasoned it with Parmesan cheese.
Ingredients:
8 bone-in chicken thighs with skin
1/4 teaspoon garlic salt
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I have made this many times. I double the spice and use as needed. I rub the spices on directly instead of shaking it. I also peel back the skin and rub the spice directly on the meat and on skin as well. I use olive oil to coat the pan and baste about 3-4 times during cooking. Comes out perfect!
Very good! I used 10 good-sized thighs and doubled the seasonings which I rubbed under the skin as well as on top. Had to pour off the fat twice; I mixed some of the drippings into sliced carrots, potatoes and onions which I roasted in a separate pan. This was a delicious meal. Even my extremely picky 11 yr old ate two pieces!
This was delicious even though I made it from boneless skinless chicken breasts, due to me being on a diet and also wanting to cut fat. I only had garlic powder and onion powder so I added salt for additional salt, otherwise made it exactly. Loved it and thanks for the recipe. I will be making this on a regular basis.
Delicious as written. Next time may sprinkle seasoning directly onto meat under skin. Took less time (meat 200 degrees at 45 mins but still nice and juicy) for 4 thighs on gold sheet.
Ingredients:
cooking spray
8 bone-in chicken thighs with skin
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon paprika
1/4 teaspoon ground black pepper.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange chicken thighs on prepared baking sheet.
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Note:
If you wish to broil the chicken for the last part of cooking, do so for only 1 to 2 minutes and watch carefully as the spices burn very quickly!
source :allrecipes.com