Boneless skinless chicken breasts seem to get all the love nowadays. I get it, they’re cheap, they’re wholesome, and they cook dinner fast. Allow me to make a case for bone-in pores and skin-on chook thighs. In my humble opinion, they are all-around better. The reason? More fats! As all of us understand, fats = flavor. Skin-on + darkish meat is a little greater fats that make a big difference in flavor. Plus, is there something extra delicious than crispy chicken skin?
Freshly ground black pepper
Zest of 1 lemon
- Preheat oven to 425°. Pat chicken thighs dry with a paper towel and season all over with salt and pepper.
- In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub the butter mixture all over chicken thighs, including under the skin.
- Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin crisper, broil on high for 1 to 2 minutes until golden.