These are my favorite big fat healthy recipes for chicken thighs, my favorite part of the chicken.
Chicken thighs are juicy, flavorful and so easy to prepare.
Almost every one of recipes for chicken thighs call for bone in and skin on!
Bone-in gives flavor. The skin adds texture, fat and flavor. Who doesn’t love a crispy skin? There’s one more reason. When the skin is on, you can stuff herbs inside like rosemary and thyme, as I did in the picture.
Once in a while I’ll do thighs attached with the leg like this.
I always use a cast iron pan, choosing to heat the pan first and laying the chicken thighs skin down. I turn over after twenty minutes to finish the process, making sure the internal temperature is at 165 degrees F.
You can make a complete dinner by roasting the thighs with an array of vegetables. We love our purple potatoes, but sweet potatoes would be just as good.
More Recipes for Chicken Thighs From Spinach Tiger
This is the dish when you need really big fat healthy food with added Italian Sausage.
Chicken and olives with lemon and broth is a special treat of Mediterranean flavors.
This is classic and so tasty.
There is one exception and that’s my tumeric roasted thighs with sweet potatoes. Admittedly that was back in the day when I didn’t realized how good the skin could be. You could make this same recipe leaving the skin on.
I’ve taken this dish to potlucks a few times and everyone asks for the recipe.
Chicken Agridolce (an Italian Sweet and Sour Chicken with Polenta)
I first had this at one of my favorite restaurants in Nashville and had to make it.
We love chicken with potatoes and green bell pepper gives extra flavor.
Made with cauliflower rice, this healthier version of chicken and rice is pure comfort food.
I think one of the best ways to cook thighs is simply roasting them at high heat, after having been salted and taken down to room temperature, not unlike the Zuni Cafe Roast Chicken method I posted here.
Herb Stuffed Chicken Thighs with Purple Potatoes is a perfect weeknight meal and is great left over. (recipe below).
- 4 chicken thighs
- fresh rosemary
- fresh thyme
- Preheat oven to 450 degrees F.
- Pat thighs dry and salt.
- Loosen skin
- Bring to room temperature.
- Heat cast iron pan in oven for ten minutes.
- Put thighs in hot pan, skin side down.
- Roast for 20 minutes. If they easily turn over at that time, flip to other side.
- Roast another 10 to 20 minutes.