Sadly, the thighs have lately been packaged with either four thighs or eight to ten thighs. A package of six thighs would be just dreamy. Sometimes I get boneless, skinless and other times, bone-in, skin-on. Both are wonderful, just depending on how I want to use them. I have been wanting to make simple, oven roasted thighs with lots of flavor, but very little fuss. If you are looking for a tasty and easy chicken dinner, this will serve you well.
The side dish I made tonight had a Mediterranean flavor, so I felt the Italian seasoning blend would compliment it nicely. There were two distinct sizes of thighs in my package, therefore the cooking time was a bit off. Some thighs finished in 40 minutes, while the remaining half took a full 60 minutes.
- 8-10 chicken thighs; bone-in/skin-on
- Extra virgin olive oil
- Salt; to taste
- 2 tbsp Italian seasoning blend
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic
In a bowl, add all the seasoning mix ingredients, blend them together well.
Place thighs on a rack in a baking sheet.
Pull back the skin on each thigh and lightly salt the flesh of each piece.
If time permits, pull the skin back over the flesh, cover and refrigerate for an hour up to overnight.
If time is an issue, after sprinkling the flesh with salt, rub the flesh with the seasoning mix, pull the skin back down, and rub more seasoning on the skin.
Repeat this process for each thigh.
Once each thigh is seasoned, drizzle olive oil over the top of each chicken piece.
Place the chicken in a preheated 375º oven.
Bake for 40-60 minutes or until the chicken is thoroughly cooked and registering 165º on a thermometer.
The larger the thigh, the longer it will take to cook.