Many people turn their noses up at chicken thighs, but they are actually one of my favorites! I have a couple great recipes for thighs and am going to share one with you today.
To keep with my cast iron cooking theme, I cooked it in my deeper cast iron pan and it turned out wonderfully. My husband is currently on the ketogenic diet, which is a strict low carb diet with a focus on fats and this recipe is keto friendly. The recipe I used calls for chicken legs, but when I tried it with thighs it was so much better!
*4-5 chicken thighs with the skin
*1/4 c. butter (I don’t actually measure this out and just use what I think I need)
*1 T paprika
*1/2 tsp baking soda
*1 tsp cream of tartar
*1 tsp sea salt
1. Preheat the oven to 400.
2. Put pieces of butter under the skin. You should be able to easily find a section where you can pull up the skin and put it underneath. This is where I don’t measure. It depends on the size of the thigh how much butter I use.
3. Mix the spices together and then spread all over the thighs.
4. Place the thighs in a shallow roasting pan.
5. Bake for 30-40 minutes. They are done when the internal temperature is between 165 and 175 degrees.
These really are delicious and easy to make. Once you get this in the oven you can prepare my roasted cauliflower recipe from earlier this week and put it on the top rack. Then you have a complete meal and the prep time was minimal!