Oven-Roasted Chicken Thighs: Ready in less than 30 minutes, this foolproof recipe for roasted boneless, skinless chicken thighs is easy, flavorful and can be served with just about any side dish you can think of.
NYT Cooking: The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it
The skin on this roasted chicken thighs recipe is so crispy! The chicken thighs are roasted on top of a layer of potatoes, carrots, celery, onions and garlic cloves. This method is what crisps up the skin so nicely. The smell coming from the oven was delicious! Roasted Chicken Thighs with Potatoes and Vegetables Print Prep time …
This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. (Photo: Grant Cornett for The New York Times)
Roasted Chicken Thighs - This came out really well. I loved the light lemon flavor and the crispiness of the chicken. I didn't have any olive oil so I subbed coconut oil instead and I thought it was even better. Will definitely make again.