Tuesday, October 23, 2012

salty, crispy chicken thighs

I just made this for my dinner@tate's event. Delicious! 
Salty and crispy - moist and tender meat...I may never roast a whole chicken again!

Also, my apologies for the photo...this was the best shot taken that evening...maybe there was too much wine?...hmmmm....

I did a combination of thighs and breasts. If only using legs cut the cooking time down a bit but always check the meat with a thermometer - better safe than sorry right?


6 chicken thighs
rinsed and patted dry

couple tablespoons Olive oil

2 tablespoons coarse salt
4 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon nutmeg (maybe a little extra if you love this spice)


oven to 450

Use a paper towel and rub a baking sheet down with olive oil.
Rub all sides of the chicken with olive oil.
Place onto baking sheet - skin side down.
Sprinkle the seasoning mixture on this side.
Turn chicken pieces over and now generously cover the skin side with the seasoning mixture - especially the skin - SO GOOD.

Into the oven for 10 to 15 minutes at 450.
Turn oven down to 350 - let chicken cook another 20 to 30 minutes.
Or until thermometer reads almost 160 degrees.

Remove and cover with foil.
Let sit at least 5 minutes.

Serve while hot.