Monday, June 12, 2017

Oven Roasted Crispy Chicken Thighs

These Crispy Chicken Thighs are much like the ones posted HERE, the only difference is that I was too lazy to de-bone them and I didn't want to fry them on the stove splattering grease. So I put them in the oven. It worked beautifully. I love cooking chicken with the skin on then cranking up the heat to get a good crispy skin. So follow the link or scroll on down for the recipe.
This chicken is Whole 30/Paleo/Primal compliant that means it's also sugar, dairy, and gluten free. Because I serve it to my kiddo it's also nut free.

Need a side dish? See below, or throw some vegetables in the oven on a separate sheet pan while the chicken cooks.
Mashed Cauliflower
Mango Salsa 
Summer Squash Salad
Tomato Basil Spaghetti Squash

Click to find more Whole 30
recipes here on Give Peas A Chance, or use the search function.

Crispy Chicken Thighs

Boneless chicken thighs

  1. Heat oven to 350 degrees.
  2. Rub the seasoning all over the chicken thighs.
  3. Brush the bottom of a baking dish with a little oil.
  4. Place chicken thighs skin side down and bake for 15 minutes.
  5. Turn the oven up to 400 degrees and cook the chicken for another 10-15 minutes until done and the skin is crispy.
  6. Pour off fat from the juices and serve them with the chicken, if desired.

*Seasoning ideas-
Fajita- omit the corn starch
Five Spice
Currycurry powder, turmeric, ground coriander seed, cayenne pepper, salt, pepper 

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