whole30

How To: Roast Bone-In Chicken Thighs

February 1, 2019

I’m showing you How To Roast Bone-In Chicken Thighs to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

So, you find some chicken thighs on sale…

You’re meandering through the grocery store, and eventually, you make your way over to the meat aisle. 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 store feeling defeated.

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. Try my Instant Pot Chicken Thighs for another easy way!

Okay everybody – take a deep breath. I’m going to show you. 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.

Why bone-in, skin on?

Because 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. Because 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.

Want more easy, how-to recipes like this?? Try out my Golden Raisin Skillet Chicken Thigh Dinner or learn How to Roast a Whole Chicken easily!

Back to the bird…

How To Roast Bone-In Chicken Thighs

★★★★★

5 from 2 reviews

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 32 +/- minutes
Total Time: -25885646.783333 minute
Yield: 4 1x

Print Recipe

Description

I’m showing you How To: Roast Bone-In Chicken Thighs to simplify a kitchen staple and give you an easy, healthy meal. The juiciest chicken ever!

Scale

Ingredients

1 lb. skin-on, bone-in chicken thighs
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground sage
2 tsp. sea salt
1/2 tsp. black pepper
1 Tbsp. + 1 tsp. of olive oil – 1 tsp. for each thigh

Instructions

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

this post was published March 2017 and was updated and republished February 2019.

Easiest Baked Salmon With Lemon Tahini Sauce

January 8, 2019

The easiest baked salmon is roasted whole on a sheet pan and topped with a quick lemon tahini sauce that’s nutty, fresh and perfect for fish. This post was sponsored by Moink. As always, all opinions remain my own, and I’m proud to partner with brands I love and trust.

I am FINALLY posting this recipe! I’ve been making this for about 6 months, and it’s one of those recipes that is SO darn simple to make, I almost debated posting it, but then I thought – we ALL need more simplicity in our lives. So, here it is.

Speaking of simplicity and ease, I didn’t even have to leave my house to make this. I’ve been using Moink, a farmer-owned and operated company that ships really amazing quality ethical meat and fish right to my door.

So, that GORGEOUS piece of fish you see there – it’s straight from the crystal clear waters of Bristol Bay Alaska to me.

Last year, Jared and I really got serious about the type of meats we buy. Since he harvests a lot for us, it’s important for us to consume ethically sourced proteins when we’re not eating wild game. Ideally, we’d eat the game he humanely provides us with and supplement with Moink, because it’s all grass fed, pasture raised and wild caught. I’d really love to cut down on the amount of meat we buy in the store, and I hope to garden this summer so we can provide a lot of our own produce, too! Spoiler alert – 2019 goal is to be less dependent on commercial grocery stores!

tahini in a white ramekin with lemon and garlic powder

You guys HAVE TO try Moink out for yourselves. This time, I went with the beef, chicken and salmon box, but you can make swaps to each item so you get exactly the combination of meats you want.. I’m still blown away by the quality and amount of meat you get for the price (13-16 lbs of meat per box, working out to about $4.50 per serving), and you can get $20 off your first order if you use my code MISSALLIE, OR if you sign up here with this link by January 24th, you’ll get free bacon with every order…for the rest of your life. Like, what??

All you need to do to make this is preheat the oven, liberally season your salmon with salt and pepper, bake and while it’s in the oven, mix up the tahini sauce. Just drizzle it on, or serve it on the side – it’s delicious. You don’t have to use a piece of salmon this big – I do it with smaller fillets all the time. But, if you order from Moink (don’t forget about my discount code MISSALLIE), you can get a big piece like this and serve it when you have guests over. OR, save it for lunches like J and I do.

salmon drizzled with tahini sauce on a sheet pan with brussels and lemon

This bad boy is Whole30 and paleo compliant, so it’s the perfect thing to make if you’re doing a January Whole30! Go make it & show me on Instagram!