How to cook chicken thighs
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 4-6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 tablespoon expeller-pressed canola oil, safflower or sunflower oil
  • salt
  • freshly ground black pepper
Directions
  1. Step 1: Heat oven to 350F on convection setting or 375F on conventional setting.
  2. Step 2: Pat chicken thighs dry and place on a rimmed baking sheet. Drizzle with 1 tablespoon of oil and turn to coat all the pieces with the oil. Sprinkle generously on both sides with salt and pepper.
  3. Step 3: Roast, rotating the pan once or twice until juices run clear when you pierce a thigh near the bone, about 25 minutes. Serve hot. Or cool and refrigerate for up to several days to use shredded or chopped in salads, sandwiches, rice bowls, enchiladas, etc.