Oven Chicken Thighs X3 (+ for sandwiches)

Post author:Angel
Post published:January 12, 2021
Post category:100 Days - 4 Shops / Diners / The meals round #2
Post comments:1 Comment

Usually I would have extra chicken breast pieces in the freezer to use for chicken salad and such, however since my freezer bag of breast filets got spilled at the office (link) we will adjust and use thighs.

Took three thighs out last night to thaw in the fridge.

Patted the thighs dry and dusted with seasoning. Salt, pepper, garlic powder celery salt, lemon pepper, basil, rosemary and Italian seasoning.

Preheat oven to 375, and melt butter and oil to medium high heat in the cast iron.

Place the chicken thighs skin side down in the hot pan. Want to get the skin rendering.

Meanwhile peel and slice a medium potato.

Remove the thighs from the pan. Keep all that flavored goodness.

Add the potato slices to the pan, give them a toss to coat with oil and seasoning.

Place the chicken thighs skin side up on top of the potato slices, place uncovered into the preheated oven. Bake uncovered 35-45 minutes until the thighs are cooked through and the potatoes are soft.

Needed some salad dressing so whipped up some ranch from my dry mix (link) and mayo, yogurt and bit of milk.

Nice crispy skin, golden brown and beautifully rendered.

Good old meat and potatoes with salad. The potatoes pick up all the flavor from the chicken and spices.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.