Real life: this was the best picture I could get the other night because I got home from work late (hence dinner was running late), Evelyn was crying (I think we have a teething baby), and I just didn’t feel like I could get my act together.
I mean, it’s not bad. I just had different visions of it. Oh well. It is still better than the first pictures I ever took of chicken thighs, which is the whole point of this exercise. (Goodness, I feel embarrassed just giving you the link to that.)
I have a couple of things up my sleeve for the blog in this new year, and one of the things I wanted to do is revisit some of my old favorite recipes, recipes that I posted in the very very early days of this blog, and re-post them with new pictures and oftentimes better recipes. There are so many recipes from the beginning of this blog that I love that never get any attention anymore and/or that I’ve forgotten about for awhile. So I wanted to give them some love and reintroduce them to you.
And first up is baked chicken thighs, a dinner that we have every single week because it is so easy and so good. That’s the thing about chicken thighs: the meat is so juicy that it’s hard to mess them up, and even doing something as simple as putting them in the oven results in a tasty dinner.
Baking chicken is one of the easiest dinners that exists, and I love baking chicken thighs more than anything else because they stay juicy. You could do all kinds of variations on this too (I love to use BBQ sauce in place of the herbs sometimes, and without the wine). Cooking times can vary, too--40 minutes at 350 degrees F is a good starting point, but if you want chicken that is even more tender and starts to fall off the bone, cook it for 1 hour at 300 degrees F or 2 hours at 275 degrees F.
- 4 bone-in skin-on chicken thighs
- Olive oil
- Kosher salt
- 1-2 teaspoons assorted dry herbs (basil, thyme, rosemary, sage, etc.)
- 1/4 cup dry white wine (optional)
- Preheat oven to 350 degrees F.
- Place the chicken thighs in a 9 x 13 inch baking dish. Pat all sides dry with a paper towel. Then coat both sides with a drizzle of olive oil, using your hands to spread it across the surface of both sides. Season both sides of the chicken with a pinch of salt and pepper.
- Turn the chicken skin side up. Evenly sprinkle the dried herbs over the top. Pour the wine into the bottom of the pan (if you don't have wine, use a bit of water).
- Bake for 40 minutes, until the chicken reads 165 degrees F using a meat thermometer.