Baked Chicken Thighs
The dark meat of the chicken is full of wonderful flavor, and becomes even more delicious when allowed to cook in its own juices from the fatty skin. For this recipe, we place shallot and garlic under the skin to infuse the chicken with flavor, and simply sprinkle salt and pepper over top. The crisp skin adds the perfect crunch when taking that first juicy bite!
- 1 1 1 Shallot, minced
- 3 clove 3 clove 3 clove Garlic, minced
- 4 4 4 Chicken Thigh, skin on, bone-in, skin-on
- 1/2 tsp 1/2 tsp 1/2 tsp Salt, to taste (and black pepper, if not following AIP)
- 2 tsp 2 tsp 2 tsp Primal Palate Garlic & Herb Seasoning, (sub: 1/2 tsp salt, 1/2 tsp pepper, to taste)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 425°F.
- Rinse chicken thighs under cold water and place in a broiler pan.
- Pat thighs dry with a paper towel.
- Gently separate skin from thigh, without removing it completely from the corners.
- Place shallots and garlic under the skin.
- Sprinkle the skin with salt and pepper.
- Bake for 40–45 minutes, or until juices run clear.
To complete this dish, serve with a fresh salad, or your choice of lightly cooked vegetables.
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We really liked this recipe. The only change I made was I cooked the chicken @ 350 degrees for 60 minutes. I don’t like to cook anything higher because I’ve heard that it’s unhealthy. I paired this up with the Cucumber and Tomato Salad which was really good as well.
I think the nutritional iformation is incorrect…I love this site!!!
Love this chicken, so easy, yet impressively delicious!
I’ve made something very similar and very yummy for years, but with different seasoning. Sprinkle both sides of the chicken with salt and pepper, then put a bay leaf under each thigh. Bake at 350 for about an hour, or until skin is crispy and juices are clear. Sometimes I turn the heat up a little at the very end to crisp the skin better. Chicken just falls off the bone. Excellent with lots of fresh lemon juice.
I will definitely be trying this one! Thanks
Just a quick question for clarification. My broiler pan is in two parts.
The top is a slotted piece to allow the dripping of juices and fat. The bottom piece is just a large pan. Where are you putting the chicken? You say to put it in the pan, does that mean the bottom piece?
This is the most similar recipe on here that resembles the baked chicken used in the wraps in your ’30 Day Guide to Cooking Paleo’ book, and I’ve got to say, DELISH. Seriously, it was the best baked chicken ever- it tasted sinful and fried but I know that couldn’t have been further from the truth.
My husband always says thanks for dinner, but he was really enthusiastic about this chicken- “Thanks for dinner! It was great, we need to do that one again some time!” Yay for happy tummies and husbands.
I am wondering what the reason is for washing the chicken thighs. I thought that washing meat increases the risk of spreading bacteria with the splashes coming off of the chicken.
I’m planning to try this recipe tonight!
I made this the other night and my family loved it! So quick and easy and good to go with nearly anything!