Anonymous wrote:Dude, put any spice mix on them. Bake them at 375 for 25-40 minutes until the skin is crispy and you shall be converted.

Cook them longer than this if you want the meat to fall off the bones.

A favorite in our house is Crispy Mustard Chicken Thighs, ala Barefoot Contessa: https://barefootcontessa.com/recipes/crispy-mustard-chicken-fris%C3%A9e

Dude, put any spice mix on them. Bake them at 375 for 25-40 minutes until the skin is crispy and you shall be converted.

Samin Nosrat's buttermilk marinade

Anonymous wrote:Ottolenghi’s roasted chicken with za’atar and sumac.

I haven’t tried this, but Milk Street’s za’atar chicken is a go-to for me when I have thighs. So simple yet flavorful (I put the za’atar mixture under the skin as well as in the outside to flavor the meat.

Ottolenghi’s roasted chicken with za’atar and sumac.

https://thesaltymarshmallow.com/crispy-baked-chicken-thighs/

https://www.allrecipes.com/recipe/235151/crispy-and-tender-baked-chicken-thighs/

Two recipes with over 1005 star reviews… Just in case you’re questioning this.

I make mine in a cast iron pan…. salt and pepper the chicken Sear skin side down, flip and put the whole pan in the oven at 375 for 20 to 30 minutes.

Generously rub some seasoning salt (or salt and pepper) on the outside of the skin and put them on a rack placed in a roasting pan, or on a broiler pan where the fat can drip off. Roast uncovered for an hour at 400 degrees (yes, a hot oven for a long time) and they will come out beautifully roasted and tender. Use a meat thermometer to get them to about 200 degrees. I know that 165 is considered safely cooked but thighs taste great when they are roasted to death. If you want a little more flavor, brush them in barbeque sauce after 45 minutes or so and then cook the final 15 minutes or until the sauce has caramelized. This is my very favorite way to cook thighs and drumsticks.

My two favorites. We don’t even eat paleo, but I love this lady’s recipes. So tasty. The first is super easy. The second is a bit more involved.

https://nomnompaleo.com/post/74180911762/cracklin-chicken

https://nomnompaleo.com/post/100734097968/zenbellys-pan-roasted-chicken-with-bacon-and

They do need to be cooked quite a long time IMO. I really like them but I like them overdone.

Bon Appetit's chicken paprika recipe.

great for soup and curry chicken. There is a delicious Mediterranean recipe with basmati rice, tomato, olives, etc cooked on the stove or baked in the oven until tender.

Honey mustard chicken. I'll see if I can get my BIL to divulge his recipe for you.

This is one of my favorites with bone in skin on thighs:
https://patijinich.com/chicken-in-a-pecan-and-ancho-chile-sauce/

Any recipes to convince me these are delicious? I think that because I grew up with boneless skinless chicken breasts/thighs, I’m missing an appreciation for these. It seems like they take forever to cook and are harder to eat because of the bone. I accidentally bought 5 pounds at the grocery store (online order!), so looking for recipe suggestions that will help these shine!