Tuesday, April 10, 2018

Roasted Chicken Thighs

Roasted Chicken Thighs


Roasted Chicken Thighs

Roasted Chicken Thighs



Family budgets are tightening by the minute. Making every penny of your food budget count is more important and more challenging than ever.

One way to do this is by purchasing raw products that can be used in a variety of applications. Using techniques that restaurants use and the type of common sense, penny-saving measures that were more common in our grandmothers' kitchens is a great place to start. Chicken thighs are exactly the type of inexpensive, main-course item that can feed the foodie inside you while keeping more of your money in your wallet.

I love chicken thighs whether they're roasted, grilled, fried, pulled or sauteed. Chicken thighs are affordable, delicious and compatible with an infinite number of chicken recipes.

For this recipe, I used two family packs of thighs, 10 per pack, for a total of 20.

Pair the thighs with your family's favorite salads and side dishes.

Roasted Chicken Thighs

A good spice rub is a tasty and convenient resource in any kitchen.  Here's an easy poultry-seasoning blend you can make at home. Make a small batch and remove a teaspoon or two at a time into a separate little cup or bowl before rubbing it into your chicken so as not to contaminate the whole batch of spice rub with the bacteria from the chicken or other raw meat you're using.

For the poultry spice rub:

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cayenne pepper

2 teaspoons granulated (or dehydrated) onion, not onion salt

2 teaspoons granulated (or dehydrated) garlic, not garlic salt

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon mustard powder

Pinch ground cinnamon

For the roasted chicken thighs:

2 family packs of chicken thighs, 10 per pack

To prepare the poultry rub: Combine all of the ingredients in a bowl and stir with a fork or small whisk until thoroughly blended. Store the spice rub in a labeled, airtight container with your other spices.

To prepare the chicken thighs: Heat the oven to 375 degrees and, on two baking pans, line up the 20 thighs, skin side up, in even rows so they aren't touching. Put 6 thighs on one pan and the remaining 14 on another, adding a nice big pinch of spice rub to the top of each of the thighs and rub it into the skin. Put both pans in the oven.

Set a timer for 25 minutes and switch the pans from one shelf to the other at the 25-minute mark for a more consistent finished product.


Pull the larger pan of 14 thighs from the oven after a total of 40 minutes of cooking time. The average internal temperature of the bone should be 160 degrees. Set the pan aside to cool, then wrap and refrigerate.

Pull the smaller pan of chicken of 6 thighs from the oven after 55 minutes and an average internal temperature of 180 degrees at the bone. Always check the temperature of bone-in chicken, regardless of your skill level or experience. Allow the chicken thighs to rest at room temperature for about 20 minutes and serve.

Makes 6 thighs, for 2 large and 2 small servings.