When I was younger, I did not enjoy the taste nor texture of chicken thighs. I couldn’t tell what exactly it was about the texture and taste of this cut of chicken that set me off, but it did, and I avoided eating chicken thighs as much as I possibly could.
It, understandably, used to drive my mother insane.
Now that I’m older and a bit more mature, I have come to realize chicken thighs are not nearly as disgusting as I once deemed them to be, and furthermore, that they’re actually rather tasty. I do think thighs have more flavour than breasts thanks to the chicken’s fat content in these areas of their bodies, and because chicken is a protein a lot of folks enjoy, I thought I would share a chicken thigh recipe with all of you. This one comes from kristineskitchenblog.com.
“BAKED CHICKEN THIGHS
“INGREDIENTS
“FOR THE SEASONING:
- 1 tablespoon Italian seasoning, or dried oregano
- 2 teaspoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse Kosher salt, or ½ teaspoon table salt
- ½ teaspoon black pepper
“OTHER INGREDIENTS:
- 3 pounds skin-on bone-in chicken thighs, 8 bone-in thighs, see note below about boneless
- 2 tablespoons olive oil
“INSTRUCTIONS
- Preheat oven to 400° F. Set out a 13×9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, whisk together the seasonings until well combined.
- Pat the chicken thighs dry with paper towels and place them in the baking dish.
- Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
- Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
- If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler,” the recipe states.
Enjoy, my friends.
ontheedgeofeverything 
