I love chicken thighs with the skin-on and the bone-in. They are easy to cook, you can bake them, grill them, fry them with very little prep work. I love to bake them on a weeknight for a super yummy, super easy meal. And because I want them to sit in their own juice to cook, you really don’t have to trim them at all. I make a “shake n‘ bake” style flour mixture, put it in a zip top plastic bag, shake the chicken and then bake. If you baste the chicken once toward the end the skin will come out super golden and crispy, much like a fried piece of chicken.
Please note: I am providing measurements of the spices; however in reality I just add it until it feels right, feel free to improvise with the spices as well. I use a variety of different spices depending on what I am serving the chicken with. Be brave and experiment!
- 8 Skin-on/bone-in chicken thighs
- 1/3 cup of all purpose flour
- ½ tsp salt
- ½ tsp of pepper
- ½ to 1 tsp of either ground coriander or rubbed sage
- ¼ tsp of Smoked paprika
- A dash of cayenne pepper
- Additional salt and pepper
Heat oven to 425 degrees with the rack on the upper middle setting.
Salt and pepper the chicken thighs on both sides. In a gallon zip top plastic bag add flour, salt, pepper, and spices. Close and shake together. Adding two thighs at a time shake the chicken in the flour mixture (with the top closed). Place the chicken thighs into a large baking dish, shaping the thighs into nice uniform shape (don’t let them spread out, you want them to be shaped like a computer mouse – just tuck the edges under a bit). Put chicken into heated oven for 30 minutes. At 30 minutes, using a pot holder to tip the pan if necessary, baste the chicken tops with the accumulated fat and juices with a soup style spoon. Return to oven to cook for another 5-10 minutes or until internal temperature is 160 degrees. Remove from oven. Place chicken on to a grooved cutting board to cool for 5 minutes. Serve!