Teri & Jenny's Crispy Baked Chicken Thighs

Teri & Jenny's Crispy Baked Chicken Thighs
Crispy Chicken Thighs are one of our go-to weeknight dinners. It’s delicious and very low maintenance, and so easy!
TYPE | MAIN COURSE |
SERVES | 2 |
DIFFICULTY | EASY |
PREP TIME | 5 MIN |
COOK TIME | 40 MIN |
Ingredients
- 2 Tablespoons, neutral oil, divided
- 4 baby heirloom carrots, halved
- 3 bone-in, skin-on chicken thighs (about 6 ounces each)
- 3 thyme sprigs, plus more thyme leaves for garnish
- Salt + pepper to taste
- Parsley for garnish
Directions
- Preheat oven to 400° F
- Toss together 1 tablespoon oil and carrots. Season with salt and pepper. Set aside
- Pat chicken thighs dry with a paper towel
- Sprinkle both sides of thighs liberally with salt and pepper
- Place skillet over medium-high heat. Once the skillet is hot add the remaining oil and swirl to cover the surface
- Add thighs, skin-side down, and sear 5 to 6 minutes or until browned and crisp
- Flip each thigh and continue to sear for an additional 3 to 4 minutes
- Add carrots, thyme sprigs, lemon wedges to skillet and transfer to oven. Bake 25-30 minutes or until chicken is cooked through (chicken is cooked when the internal temperature reaches 165° F). Juices can run clear when cut into and carrots are tender
- Remove thighs from oven and allow them to rest about 5 minutes
- Finish with a sprinkle of thyme leaves and lemon zest
- Serve!


RECIPE BY
Teri & Jenny
Food Stylist (@foodlovejenny) #sfbJENNY + Photographer (@terilynfisher) #sfbTERI
To learn more about this chef, please visit their website at www.spoonforkbacon.com
Connect with them on social @spoonforkbacon
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