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I put a good amount of the new organize dry spices and herbs I recently purchased to good use for this classic and easy meal. I cut along the bone on the thighs so the chicken would cook quicker. Seasoned with thyme, oregano, salt, black pepper, and cayenne. I gave them a quick hit in a non-stick pan, a few minutes on each side, which crisped up the skin, then oven baked. Sure, it’s the fattiest part, but also the tastiest. When I start popping pork rinds like candy, I’ll hear you out.
I cut the potatoes in small, similar sized bits, and seasoned with salt, pepper, parsley, and thyme. Tossing them into the same tray the chicken went into, they cooked quickly with a firm outer shell, and smooth inside. In the fridge, I had some leftover side veggies from a previous dinner out. Portobello mushrooms, carrots, and string beans with a light butter sauce.
Thighs and other dark meat chicken will normally come out juicy, but wh not give you a closer look.