Roasted Chicken Thighs

This is my go-to roasted chicken thighs recipe. These are delicious, moist and well seasoned. I make this recipe almost every week. Chicken thighs are delicious!

I have a few variations on this recipe: maple mustard glazed, honey mustard glazed, soy and chile glazed and coconut cayenne glazed. Recipes with these variations coming…

Roasted Chicken Thighs= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes

  • 2 lbs of bone-in skin on chicken thighs
  • 3 TB extra virgin olive oil, grass-fed butter or coconut oil
  • 2 sprigs rosemary
  • 3 cloves of garlic
  • salt and pepper
  • 1 small onion or half of a large onion, medium dice
  • 3 carrots, medium dice
  • optional 1 bell pepper, medium dice
  • 1 1/2 cups stock, water or beer
  • 1 lemon, halved
  • 1/2 TB wheat berry flour- click for information (or another wheat flour)
  • 1/4 cup chopped parsley
  1. Turn oven to 375 degrees. Remove chicken from the refrigerator. Season well with salt and pepper and allow to sit at room temperature for 30 minutes. Remove a large cast iron pan to cook chicken (cast iron and enameled cast iron would be my two pan choices for this recipe).
  2. Infuse the fat with rosemary and garlic: heat fat over very low heat. Add 2 sprig of rosemary and 3 cloves of garlic to the oil. Cook 5 minutes on each side. Discard the rosemary and remove the garlic from the pan (but don’t throw it away. Put it on a plate to use later).
  3. Turn heat to high and let oil get very hot (it will shimmer). Add the chicken skin side down (it should sizzle a lot- if it doesn’t the oil isn’t hot enough). Brown the chicken over high heat about 3 minutes a side (until the skin is beautiful, crispy and golden).
  4. Remove the chicken to a plate. Turn the heat down to low. Add the onions and carrots (and optional bell pepper) and a pinch of salt and cook over medium heat for 7 minutes.
  5. Place the chicken on top of the cooking onions and carrots. Add the garlic cloves and another sprig of rosemary. Add the liquid. Bring to a boil over medium heat. Reduce to a simmer. Add the lemon halves.
  6. Put the pan in the oven and bake for 40 minutes.
  7. Remove the pan from the oven. Use tongs to squeeze the lemon over the chicken and veggies. Discard the lemon. Remove the chicken from the pan onto a clean plate.  Remove the rosemary and throw away.
  8. Bring the onion carrot mixture to a boil over medium heat. Boil for 3 minutes. Add the flour and boil for another 3 minutes. Turn of the heat. Stir in parsley.
  9. Add the chicken back to the pan and voila! Roasted chicken thighs!

*please use organic ingredients, if possible

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