For an easy-as-heck weeknight dinner on a budget, these feisty crispy chicken thighs can be thrown together easily and cooked up fast.
Author:Amanda C. Hughes
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:4 Servings 1x
coconut oil for greasing
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp dried basil
1/8 tsp dried rosemary
1/8 tsp dried parsley
1/8 tsp cayenne pepper
4 skin-on, bone-in chicken thighs
1 yellow onion, quartered
8 garlic cloves, peeled and left whole
1/4 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease a cast iron (or another oven safe) skillet with oil.
In a large bowl stir together the paprika, onion powder, garlic powder, oregano, basil, thyme, rosemary, parsley, and cayenne. Add the chicken and toss to coat. Place the chicken in the prepared skillet, skin side up.
Separate the thighs with the quartered onion and then sprinkle the whole garlic cloves throughout the skillet, preferably so that they are touching the bottom.
Drizzle the oil over the chicken and then the lemon juice.
Bake in the oven for 30 to 40 minutes until cooked through and the juices run clear. Baste the breasts with juice from the bottom of the skillet.
Turn the oven to broil and broil for 5 to 10 minutes, watching closely, until the skin has crisped up to your liking.
Remove from the oven, break apart the onion and enjoy the chicken with the onions and caramelized garlic cloves alongside your favorite vegetable.