Chicken Thighs
If you prefer a skinless product, opt for chicken thighs that are bone-in. They'll retain more moisture than chicken breasts and are the most delicious choice when it comes to roasting chicken. And you can enjoy the same flavor in either form. Once you've chosen a thigh that suits your taste, you can now prepare the rest of the meal.Once you're ready to cook your chicken thighs, you can choose to roast them or bake them.
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Servings: 4 servings
Calories: 177kcal
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Ingredients
Ingredients
- 6-8 drumsticks with skin
- 3 cloves garlic pressed only
- 3 tsp. olive oil
- ¼ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 tsp. fresh rosemary or thyme chopped
- rosemary sprigs or thyme sprigs
Materials
- skillet or baking pan
- aluminum foil
- tongs
Instructions
- Preheat the oven into about 450⁰F. Heat the oven to 450° F. Line baking pan with aluminum foil and lightly grease the foil. (When using a skillet, also preheat the skillet.)
- In a large bowl, combine all the herbs, spices and salt.
- Put the thighs with the herbs and seasonings and drizzle with olive oil.
- Arrange the coated drumsticks in the baking pan (or preheated skillet) and also include the rosemary and thyme sprigs. (Be careful when you are arranging the chicken thighs in a pre-heated skillet.)
- Put the pan into the oven and roast the chicken thighs for about 30-40 minutes until thoroughly cooked. Make use of a thermometer to determine if the meat has been already cooked.
Video
Notes
If you're looking for an easy way to cook chicken thighs, you can always cook the thighs separately. Once you've removed the skin, the chicken is ready to bake. You can then add seasonings. After the thighs have dried, sprinkle them with olive oil. While both types of thighs are great for cooking, each will produce slightly different results. You can use the thigh for both chicken breasts and thighs.
Nutrition
Serving: 100grams | Calories: 177kcal | Protein: 24g | Fat: 8g | Cholesterol: 135mg | Sodium: 87mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.