Crispy Roasted Salt and Pepper Chicken Thighs
Crispy Roasted Salt and Pepper Chicken Thighs are so good you will want seconds. With simple ingredients of just salt and pepper, this recipe is a no brainer for busy moms.
Crispy Roasted Salt and Pepper Chicken Thighs
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Chicken Thighs are our family’s favorite, the second would be drumsticks. Honestly, the world seems to really love their boneless skinless chicken breast and sure it’s great when you are clearly counting every calorie bite but it can dry out pretty easily. Chicken breast always needs some serious doctoring up to taste good, let’s face it stand alone they are kind of blank. However, bone-in chicken thighs are just amazing!
Crispy Roasted Salt and Pepper Chicken Thighs are an easy oven-baked recipe for bone-in chicken that is Keto, Paleo, Whole 30 and Gluten Free friendly. These crispy chicken thighs are the star of many family meals at our house and the leftovers are rare but loved.
How to Make Crispy Roasted Chicken Thighs
- Preheat your oven to 350º degrees.
- Place an oven-safe cooling rack in a baking sheet lined with foil. (Quick clean-up is a must in busy home y’ all!)
- Sprinkle Salt and Pepper on both sides of chicken thighs. ( I know it is so easy I actually sing happy songs when I make this dish)
- Place skin down on the baking rack.
- Place in preheated oven and bake for 30 minutes.
- Turn chicken thighs over and bake another 30 minutes. I sometimes add a little extra salt and pepper at this point. I love the look of the ground pepper on the chicken.
- Cook until juices run clear when pierced with a sharp knife. ( My favorite chef knives, total cook crush) Use a digital thermometer ( the easiest method) and check to see if chicken thighs register at 165º degrees.
- Serve on a pretty platter or plate with your favorite sides!
Supplies To Make The Best Chicken Thighs
- Baking Sheet
- Oven-Safe Cooling Rack
- 2 Pairs of Tongs – This keeps the temptation of cross-contaminating away. (If you touch raw meat with tongs they are done until sanitized!)
- Aluminum Foil (optional but awesome for quick clean up)
- Sharp Knife
- Digital Thermometer ( My hands-down favorite of all time is Thermapen.)
- Salt and Pepper
Toppings and Sides for Salt and Pepper Chicken Thighs
My husband knows I am a condiment fanatic. It turns out my younger son is following in my footsteps. I peeked in this “teenage off limits but I don’t care I am his mom” room and saw a nice three-piece collection of Hot Sauce, Sriracha, and Habanero Sauce.
Top this amazing crispy chicken thigh recipe with simple white sauce, country tomato gravy, salsa, or even this amazing taco dressing. The sky is the limit. But honestly, it is just so good just the way it comes out of the oven. Super crispy skin, juicy on the inside, and as you cut the meat the pepper and salt are just so scrumptious. YUM!
Crispy Roasted Salt and Pepper Chicken Thighs
Crispy chicken thighs that are easy to bake and juicy on the inside.
Ingredients
- 8 Chicken Thighs ( bone-in, skin on)
- 1 TBSP Ground Pepper
- 3/4 Teaspoon Kosher Salt
Instructions
Preheat oven to 350º degrees.
Place an oven-safe cooling rack in a baking sheet lined with foil.
Sprinkle Salt and Pepper on both sides of chicken thighs.
Place skin down on the baking rack.
Place in preheated oven and bake for 30 minutes.
Turn chicken thighs over and bake another 30 minutes.
Cook until juices run clear when pierced with a sharp knife. Use a digital thermometer and check to see if chicken thighs register at 165º degrees.
Notes
Serve on a pretty platter or plate with your favorite sides!
Crispy Roasted Salt and Pepper Chicken Thighs
Salt and Pepper Chicken Thighs is the perfect recipe for busy school nights at our house. When my boys were younger I would cut the meat off the bone and chop into toddler bite-sized pieces. Now that the boys are older it is nice to have a recipe I can double up for when everyone is home for dinner and still have leftovers! We love them with bbq beans and my cucumber potato salad!
I hope you love this recipe as we do!