Baked Chicken Thighs
When it comes to food preferences, one of my strongest has to do with chicken. To me, dark meat has tons more flavor than white meat. I’ve even heard a few chefs on tv say the same thing. Each time they do, I give them a mental high five.
Yes, experts say white meat is healthier. Yes, many people swear by white meat. But, it is what it is and, as far as I’m concerned, chicken thighs and legs are where it is.
You could use this baked chicken recipe for breasts, of course. Whatever floats your boat!
You can also use your herb of choice – I love rosemary with chicken, but feel free to use basil or thyme.
Ingredients
- 8 boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 -1/2 teaspoons parsley flakes
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- freshly ground black pepper
- 1 teaspoon dried rosemary
Instructions
- Heat oven to 400° F.
- Spray 13x9-inch glass baking dish with cooking spray.
- Lightly rub both sides of chicken thighs with oil.
- Season both sides of each chicken thigh with parsley, seasoned salt, garlic powder, black pepper, and rosemary.
- Place in baking dish.
- Bake uncovered until thermometer (inserted into the middle of each thigh) registers 165 degrees F or 74 degrees C. (25 to 35 minutes),
My husband ran to the store and grabbed us some baking potatoes and asparagus to go with supper – I had to take a picture of the huge potatoes he found. When your potato is even bigger than your chicken thigh, you sent the right person to shop for your potatoes!
