Roasted Chicken Thighs

Remember when Pirates of the Caribbean was the coolest movie ever? I remember watching it every week for several months. There’s this part where Captain Barbossa says, “the code is more like guidelines than actual rules,” a quote so memorable it popped into my head while I was writing this recipe.

Just like good old Geoffrey Rush, I’m just writing “guidelines” to roasted chicken thighs, because there definitely aren’t rules. You can stick them in any kind of pan, put them in at any temperature (within reason), put whatever you want on them (also within reason, hence the guidelines), and they will very likely end up tasting delicious.

I’m here to give an outline of how I like to handle them, but mostly I want to just remind you that there’s a dinner out there that’s super cheap, super hands-off and one that will definitely turn out amazing tonight.


Roasted Chicken Thighs 

The health-conscious person in me sometimes wants to remove the skin before baking. If you’re tempted, don’t! Even if you don’t end up eating the skin, it will help the chicken stay moist while in the oven. It will also flavor the potatoes the chicken is sitting on. If the fact that the potatoes are soaking up some of the grease shed from the skin bothers you, place the chicken and the potatoes on a wire rack inside a baking sheet so the grease can drip down.  

Serves 4

4 bone-in, skin-on chicken thighs





5 potatoes, any variety

Preheat the oven to 400 degrees. Dice the potatoes and place them in a greased baking sheet (just to make sure they don’t stick). Nestle the chicken thighs in the potatoes (skin-up), drizzle a little olive oil and sprinkle with a few generous pinches of salt and plenty of herbs over the whole pan. Stick the pan in the oven for 45 minutes, or until the thighs are no longer pink in the center and their juices run clear.


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