How To: Roast Bone-In Chicken Thighs

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simplifying a kitchen staple and working on our cooking skills 

Roasting Bone-In Chicken Thighs

How To: Roast Bone-In Chicken Thighs

You’re meandering through the grocery store, and eventually, you make your way over to the meat isle. You scan the cases for the hottest deals and $1.99lb chicken comes into your peripheral view. You all but run over to see what you’re going to score for dinner and then you see it “BONE-IN chicken thighs”. Umm…gross. What are you supposed to do, touch bones or something? You don’t know how to butcher a chicken. You pick up a pack of boneless, skinless chicken breasts for double the price and leave the isle feeling defeated.

Making Bone-In Chicken Amazing!


Sound like you? That was me, too!! For some reason, whenever we see bone-in anything it automatically triggers anxiety for some of us. I get it! Are you supposed to remove the bone before cooking? Leave it in? When do you take it out? How do you know if it’s cooked?! The questions are honestly endless.

Okay everybody take a deep breath. I’m going to show you. Once a month, I’m going to make it a goal to tackle a more basic cooking technique, today we’re properly roasting chicken, to help us all learn to be more well-rounded cooks. Even if this is your first time cooking with chicken, you can totally do this.

The secret to cooking wonderful bone-in chicken thighs (or breasts) is to roast them with skin on and bone in. This literally traps the flavor and the moisture so when you’re through cooking, you have an incredibly flavorful piece of meat that is anything but ordinary. When it’s time to eat the chicken, I simply remove the skin and eat around the bone, or, I wait for it to cool and remove the bone and skin by pulling on each gently.

One more thing before we begin – DO NOT THROW AWAY THE BONES AND THE SKIN. I repeat, do not throw away the bones and the skin. If you set them aside, you can literally toss them into your slow cooker with scrap veggies, onions, and garlic, fill to the brim with water, add a dash of ACV, and let it sit on low for 24 hours to make chicken bone broth. Like, is that a LIFE HACK or what, people?! Here’s the bone broth recipe I use by Danielle Walker with Against All Grain. This will make about $15 worth of chicken bone broth.

Back to the bird…

Roasted Chicken Thighs

WHAT YOU’LL NEED (measurements below):

Skin-on, bone-in chicken thighs

Paprika

Garlic powder

Onion powder

Ground sage

Olive oil

Juicy, bone-in chicken thighs

WHAT YOU’LL DO:

Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.

Preheat your oven to 400 degrees. Get out a baking sheet and line it with parchment paper or spray with olive oil. Measure all of your spices, salt and pepper into a small ramekin or bowl. Mix the spice rub together.

Chicken Thigh Rub

Remove your chicken from the package and pat dry with a paper towel. Lay the pieces on the baking sheet and drizzle with olive oil. Next, evenly divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.

Place the chicken into the preheated oven for approximately 30-32 minutes or until a cooking thermometer reads 165 degrees. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.

Flavorful chicken thighs

Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

xoxx,

Miss AK

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How To: Roast Bone-In Chicken Thighs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb skin-on, bone-in chicken thighs
  • 2 tsp paprika
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground sage
  • ½ tsp black pepper
  • 1 Tbsp + 1 tsp of olive oil - 1 tsp for each thigh
Instructions
  1. Thirty minutes prior to baking, grab your chicken thighs out of the fridge and allow them to come to room temp. This allows for more even cooking.
  2. Preheat your oven to 400 degrees.
  3. Get out a baking sheet and line it with parchment paper or spray with olive oil.
  4. Measure all of your spices, salt, and pepper into a small ramekin or bowl. Mix the spice rub together.
  5. Remove your chicken from the package and pat dry with a paper towel. Lay the pieces on the baking sheet and drizzle with olive oil.
  6. Next, evenly divide the spice mixture between each piece of chicken, and rub the mixture in, making sure to get a good bit of it under the skin. This will lock in moisture from the oil and flavor from the spices.
  7. Place the chicken into the preheated oven for approximately 30-32 minutes or until a cooking thermometer reads 165 degrees.
  8. There should be no pink left in the middle. Before cutting or eating the chicken, PLEASE PLEASE PLEASE allow it to rest for around 10 minutes to seal in the moisture you so carefully tried to create.
  9. Once you eat or remove the bones and skin, be sure to save them for chicken bone broth!

 

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How To Roast Bone-In Chicken Thighs

5 Comments
  • Ashley @ The Small Town Foodie

    Reply

    I’ve finally been getting past my fear of bone-in meat and I’m so excited about it. I roasted a whole turkey last weekend and I plan to use the bones for broth soon 🙂 Love these “how to” posts!
    Ashley @ The Small Town Foodie recently posted…Teriyaki Shrimp and BroccoliMy Profile

  • jess larson | plays well with butter

    Reply

    girl you killed it with this one! one of my favorite ways to stay on budget is to shop the discounted meat in the meat cooler…it’s usually big ol family packs of bone in meat & it helps us save so much money!
    jess larson | plays well with butter recently posted…the best bloody marys (+ tips for a diy build your own bloody mary bar!)My Profile

  • Emily

    Reply

    WOW. Allie, these are beautiful! I do love working with bone in meat, but it’s definitely not as easy. The bones and skin give it so much more flavor, and I love how you encouraged us to use it to make broth so nothing is wasted.

  • Sarah @ Bucket List Tummy

    Reply

    I am definitely guilty of being intimidated by bone in anything. Thanks for breaking this down and making it seem much easier. And you mastered it – the spices and cooking looks absolutely perfect!

    • Miss AK

      Aww thank you, Sarah! And it is intimidating!

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