Roasted Chicken Thigh with Onions and Corn I added fresh sage as a garnish and served sliced tomatoes and Cucumber-Onion Salad on the side. |
Sheet Pan Roasted Herbed Chicken Thighs with Onions — Chicken for Two
2 bunches fresh sage leaves
4 sprigs fresh thyme
2 bone-in, skin-on chicken thighs
1/2 onion cut into wedges
1 to 2 tablespoons+ olive oil
Liberal sprinkling kosher salt and black pepper
Sprinkling of ground sage and paprika to cover the surface of thighs
- Preheat oven to 425°.
- Arrange sage leaves and thyme on a small sheet pan.
- Pat chicken thighs dry and cut off any excess skin.
- Position thighs skin-side on top of herbs.
- Drizzle with olive oil and rub into the surface of the chicken.
- Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken.
- Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken.
- Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°.
- Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.
Recipe without photos . . .
Sheet Pan Roasted Herbed Chicken Thighs with
2 bunches fresh sage leaves
4 sprigs fresh thyme
2 bone-in, skin-on chicken thighs
1/2 onion cut into wedges
1 to 2 tablespoons+ olive oil
Liberal sprinkling kosher salt and black pepper
Sprinkling of ground sage and paprika to cover the surface of thighs
- Preheat oven to 425°.
- Arrange sage leaves and thyme on a small sheet pan.
- Pat chicken thighs dry and cut off any excess skin.
- Position thighs skin-side on top of herbs.
- Drizzle with olive oil and rub into the surface of the chicken.
- Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken.
- Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken.
- Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°.
- Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.
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