Roasted Chicken Thighs
45m
Juicy, well-seasoned, roasted chicken thighs. This one is hard to beat! You can substitute with your favorite spices to season the thighs. And they pair well with a variety of side dishes and flavors, such as mashed potatoes, roasted vegetables, rice or quinoa.
A favorite for a go-to delicious dinner with ingredients that are easy to find globally and can therefore be universally loved.
Preheat an oven to 375 ºF
Place 4 chicken thighs on a tray lined with paper towels. Pat dry both sides completely
Season both sides of the chicken thighs with 1 tsp of salt, 1 tbsp of harissa powder, and 1 tbsp of smoked paprika
Add 1 tbsp of extra virgin olive oil to a heavy-bottomed pan over high heat
Add the chicken thighs with the skin side down. Sear both sides until deep brown
Sprinkle flaky salt to taste. Transfer the thighs to the oven, skin side up. Roast for 15m, until deep golden brown
Flip the chicken thighs and roast for 5m, until cooked through
Remove the chicken thighs from the oven and transfer them to a tray. Let them rest for 5m to set the juices
Transfer the pan drippings to a bowl. Add 2 tbsp of apple cider vinegar
Arrange the chicken thighs on a serving dish, skin side up
Finish with flaky salt to taste. Drizzle with 1 tbsp of the pan drippings. The roasted chicken thighs are ready
Try them with the Buttermilk Spatzle!
Yield 4 people
Chicken Thigh
4
Harissa Powder
1 tbsp
Smoked Paprika
1 tbsp
Extra Virgin Olive Oil
1 tbsp
Apple Cider Vinegar
1 tbsp
Flaky Salt
to taste
Salt
1 tsp