Mama Lou’s Roasted Chicken Thighs
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Serves: 4-5 | Prep Time: 5-15 min | Cook Time: 40 min.
Calories are measured per serving.
Print This RecipeEquipment
- Sheet Tray
- Baking Rack (that fits in sheet tray)
- Bowls
- Measuring Spoons
- Paring Knife
- Liquid Measuring Cups
- Rubber Spatula
- Wooden Spoon
- Tongs
- Thermometer Digital
Ingredients
- 4-5 Skin On - Bone in Chicken Thighs (cleaned, patted dry)
- ½ to 1 c. H2O
- 1.5 t. Kosher Salt (+ a pinch for sprinkling on top)
- 1 T. Onion Powder
- 1 T. Garlic Powder
- 1.5 t. Paprika
- 1.5 t. Fresh Ground Pepper
- 1 Pinch of Cayenne
Instructions
- Preheat Oven to 425℉ - Place oven rack on lower 3rd of the oven.
- Mix together the dry rub ingredients.
- Flip chicken over to underside and cut 2 slits alongside each side of bone.
- Generously season chicken thighs on both sides, leaving skin side up.
- Place chicken thigh in baking rack that is nestled inside sheet tray.
- Add water to sheet tray.
- Place tray in oven – Reduce oven heat to 375℉.
- Roast for 40 minutes.
- After 20 minutes, rotate the pan 180° and check pan for water, add more if pan is getting dry.
- After 40 minutes check thighs – 165℉ minimum to be cooked properly.
- Serve with complex carb such as roasted sweet potato, wild rice, and a green veggie like green beans or broccoli.
- ENJOY!
Video
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 4g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1022mg | Potassium: 456mg | Fiber: 1g | Sugar: 0.2g | Vitamin D: 0.2µg | Calcium: 30mg | Iron: 2mg | Net Carbohydrates: 3g
