When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.
Roasted Chicken Thighs
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Trim fat and extra skin off chicken and place on a sheet of foil or plastic.
Generously season chicken on both sides, cover with another piece of foil or plastic and secure the seams. Refrigerate for an hour or up to a day. (Refrigeration is optional but recommended.
Preheat oven to 375F. Remove chicken from package and place on rack in roasting pan, skin side down. (Easy cleanup tip: use one of the pieces of foil to line the bottom of the roasting pan to catch the drippings.)
Roast for 40 minutes, turning over halfway through cooking time.
Serve with a side of steamed vegetables and pico de gallo as a topping. (Remove skin if desired before eating.)
- Cooking with the skin on gives the meat more juiciness and flavor. If you choose to remove the skin before cooking you can reduce the time to about 35 minutes.
- Check the meat for doneness before serving. (It's really annoying when everyone sits down to eat and you realize the chicken isn't done yet.)
- I make my own pico de gallo because it's so much cheaper than the store bought kind. You can also use pre-made salsa but check the ingredients to make sure there are no preservatives or added sugar.