Easy Recipe: Savory Chicken Thighs

This is SO easy, there is no reason why everyone can’t whip up a few chicken thighs anytime to keep on-hand for a delicious protein source. It’s also very economical! Chicken thighs are an inexpensive cut and they’re delicious. The dark meat stays moist so you won’t need to worry about drying it out the way you would with breast meat. That said, you CAN make this with breasts, legs or thighs, just keep the skin on whichever you are using. Try this recipe, then play with flavors you like to change it up.

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Easy Recipe: Savory Chicken Thighs
(all measurements are approximate, use all organic ingredients when possible)

Ingredients

4 Organic Free-Range Chicken Thighs (skin-on)
(If you really don’t want to use the skin, you can remove it after cooking- leaving it on while cooking retains a lot of flavor. If you are going to remove the skin, however, be sure that you heavily season the bottom of the thigh or rub some of the spices under the skin as well.)
2 Tbsp Olive Oil (or melted butter)
1 Tsp Dried Rosemary
2 Cloves of Finely Chopped Garlic (you may press the garlic rather than chop if you like)
1/2-1 Tsp Paprika
Celtic/Sea Salt (Redmond’s Real Salt is my favorite!), to taste
Pepper, to taste
1 Tbsp Butter

Preparation

• Pre- heat the oven to 375 degrees.

• Combine olive oil, rosemary, garlic, paprika, salt and pepper in a small bowl to create a rub for the chicken.
• Melt the butter in a cast iron skillet and allow the skillet to heat up while you prepare the chicken.

• Place a small amount of the spice mixture on each chicken thigh, spreading it evenly and massaging it in with your hands on the top and bottom sides.

• When the skillet is heated, place the thighs skin side down into the pan. Allow the thighs to cook for approximately 5 minutes until golden brown on the skin side.
• Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place into the oven until the internal temperature reaches 165 degrees. (Approx 10-20 minutes).
• Remove the chicken from the oven and allow it to cool before eating or storing.