Simple Roasted Chicken Thighs

by Anna Bonesteel

These are very basic chicken thighs for a quick easy meal or meal prep. I like it because it’s easy, quick, tasty, and I don’t even have to touch the raw chicken. Easy to modify and add seasonings or just use salt and pepper. Herbes de Provence is very nice sprinkled on when you add the salt/pepper. Just make sure to check your blend ingredients to make sure there is no garlic or onion powder added.

Ingredients:

    • 1 pound or so of Chicken thighs – boneless/skinless
    • Salt and pepper
    • Oil for high heat cooking – I use grapeseed oil

Directions:

  1. Preheat oven to 375. Take cast iron skillet and put on high heat to heat up the pan.
  2. When the pan is very hot, where a drop of water will sizzle if sprinkled, add about a tablespoon or so of cooking oil. Move pan around so that oil coats the pan. Then add chicken thighs to pan. My pan accommodates about 5 or 6 thighs. You don’t want to crowd the chicken or it will steam instead of developing a nice crust.
  3. Add salt and pepper to chicken as it’s starting to cook. Leave for about 2-3 minutes. Then, check to see if there is a nice golden crust and flip the chicken. Add salt and pepper to the other side of the chicken and then stick the skillet with the chicken in the oven. You don’t need to wait to sear the other side because the pan is already hot and it can sear as it cooks in the oven.
  4. Set timer for 15 minutes. Cook chicken to an internal temperature at thickest part of chicken of 165F. Let rest 5-10 minutes before cutting.

Recipe tips and FODMAP thoughts:

  • Herbes de Provence is a nice all-purpose herb blend typically composed of a combination of thyme, basil, rosemary, tarragon, savory, fennel, marjoram, oregano, lavender, parsley, and bay leaf. Some blends do include garlic or onion, however, so be careful to read the label when purchasing.
  • If your chicken comes wet in its liquids, dry with paper towels before cooking. If you package comes with the absorbent pad and the chicken is fairly dry, you can skip this step. This is my preferred packaging for chicken because it minimizes handling of the chicken and chicken liquid messes, and it decreases the chances of cross contamination.