Perfect Roasted Chicken Thighs — something to "cluck" about!

     When it comes to chicken, I generally prefer breasts in soups and casseroles. Of course I love fried chicken but ONLY wings! Barry prefers thighs and legs.

     Following his instructions, I purchased a package of thighs and he began experimenting (he also made  chicken orzo soup) and the results were truly something to cluck about!

     Not only were the thighs flavorful and tender but the skin was super crispy,  making them appealing to the eye and to the taste buds. He can make this recipe for me anytime!

     Note: Barry essentially used the spices and vinegar (flavored in this case) that we had on hand but will experiment with others in the future . . . so if you don’t have the particular ingredients listed below, follow his lead and experiment! He also ended up with leftover marinade and so carefully bagged and labeled it and then refrigerated it for the next batch of chicken thighs; it could be frozen. (Be sure your label indicates that the marinade has come in contact with raw chicken!)

Perfect Roasted Chicken Thighs 

Marinade:

¼ cup rosemary vinegar (made by adding a sprig of fresh rosemary to white vinegar)

1/3 cup olive oil
½ teaspoon Penzeys® Forward! (blend of black pepper, onion, paprika, garlic,  turmeric, etc.)
½ teaspoon Fines Herbs, Salt-Free (blend of parsley, French tarragon, chervil & chives)

Pinch of coarse black pepper and Kosher salt
-----

3 chicken thighs

1. Add marinade ingredients to a large re-sealable bag and mix. Drop in the thighs; seal.

2.  Place bag in refrigerator for about an hour, allowing the flavors to marinate. He placed the bag inside a bowl to make sure it didn't leak inside the refrigerator.

3.  Arrange thighs in a baking dish; drizzle a little of the leftover marinade on top of thighs.

4.  Add baking dish to hot 400°oven; bake for 20 to 30 minutes or until an instant read thermometer registers 170°.

5.  To crisp the exterior, set the oven on broil, move the chicken fairly close to the heat and broil for at least 5 minutes, watching carefully.

Crispy chicken thigh served with steamed veggies. 

Recipe without photos . . .

Perfect Roasted Chicken Thighs 

Marinade:

¼ cup rosemary vinegar (made by adding a sprig of fresh rosemary to white vinegar)

1/3 cup olive oil

½ teaspoon Penzeys® Forward! (blend of black pepper, onion, paprika, garlic, turmeric, etc.)

½ teaspoon Fines Herbs, Salt-Free (blend of parsley, French tarragon, chervil & chives)

Pinch of coarse black pepper and Kosher salt
-----

3 chicken thighs

1. Add marinade ingredients to a large re-sealable bag and mix. Drop in the thighs; seal.

2. Place bag in refrigerator for about an hour, allowing the flavors to marinate.  He placed the bag inside a bowl to make sure it didn't leak inside the refrigerator.

3. Arrange thighs in a baking dish; drizzle a little of the leftover marinade on top of  thighs.

4. Add baking dish to hot 400°oven; bake for 20 to 30 minutes or until an instant read thermometer registers 170°.

5. To crisp the exterior, set the oven on broil, move the chicken fairly close to the heat and broil for at least 5 minutes, watching carefully.