On Monday night I made baked chicken thighs for dinner, which Aaron and I ate with potato salad (no mayo – just lemon juice, olive oil, parsley, salt, and pepper) and salads with vidalia onion vinaigrette. The chicken came out great!
Oven-Baked Chicken Thigh
The recipe is a super-simple one that I picked up from ehow.com, of all places. Following the recipe, I preheated the oven to 425 degrees Fahrenheit, lined my glass baking dish with foil, sprayed the foil with nonstick spray, seasoned both sides of the chicken thighs with salt and pepper, and baked for about 25 minutes, until the skin was crispy and the juices ran clear (as the recipe helpfully suggests). I don’t usually follow recipes exactly, but this one was so simple and good that it really didn’t need any tweaking!
I used to sort of shy away from chicken thighs, but after seeing The Food Pornographer‘s many, many wonderful posts extolling the virtues of dark meat chicken, I gave the thighs a try. I’m glad I did! The chicken thighs were inexpensive (about $2.75 for four thighs – four servings for Aaron and me), and very juicy. I think the fact that the thighs I used are NOT boneless or skinless accounts for this. Nutritiondata.com says that one roasted chicken thigh has 153 calories, 10 grams of fat, and 3 grams of saturated fat. This recipe is ideal for warding off a craving for deep fried chicken – it has the juiciness of good fried chicken, and the crispy skin satisfied my need for crunchy-crispy-deliciousness.
Baked chicken thigh, potato salad, and garden salad.
Aaron and I had cold leftover chicken and potato salad the next day for lunch. It was like an indoor picnic. 🙂
Healthy Tasty Cheap 