As the weather gets colder in the evenings, I like using my oven a lot. Mainly, you don’t have to hover over the stove stop as much while cooking. It also makes the house warm, which is kind of nice in the winter. Also, there’s usually an amazing aroma that spreads nicely through the house.
Today I will be sharing my most delicious oven-roasted chicken thigh recipe with you! I am also including couple of quick and easy side dishes to serve with this wonderful chicken dish.
This is truly an amazing chicken dish. The chicken thighs are crispy on the outside, moist and juicy on the inside. The marinade is also simple and you really don’t have to marinade more than 30 minutes.
Note that before you start, you’ll want to pat the chicken thighs with dry paper towels before you season them. This ensures the chicken gets a good sear while cooking.
I recommend using bone-in and skin-on chicken thighs, as this produces the best roasted chicken. However if you don’t like the thighs, you can use bone-in skin-on chicken breast. The chicken breast might take a little less time to cook, depending on the thickness of the breast.
This recipe was so good that this will be in rotation at our house.
As always, if you like to see recipes like this please comment, share, and subscribe to my blog!
- 8 pieces bone in/skin on chicken thigh (excess skin trimmed)
- 1 lemon zested about 1/2 tbsp.
- 1/4 cup olive oil
- 1/3 cup full fat mayo
- 1.5 tsp. salt
- 1 tsp. ground black pepper
- 1/4 cup fresh chives, chopped
- 1 tbsp. fresh oregano, chopped
- 2 tbsp. chopped garlic
- 1 lbs. asparagus, washed, and trimmed
- 1/3 tsp. chili flakes
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tbsp. to 1 tbsp. fresh lemon juice
- 1/2 tbsp. chopped chives
- 2 cups golden cous cous
- 3 tbsp. butter
- 1 tbsp. chicken base
- 1/2 tsp. ground black pepper
- 2 3/4 cups water
Preheat oven to 400 degrees Fahrenheit.
Spray a large baking dish with non-stick cooking spray then set aside.
Remove the chicken thighs from their packaging, trim excess fat, then pat dry with paper towel.
Mix all chicken ingredients in a bowl, except for the chicken. Rub the mixture all over the chicken to coat well. Marinade chicken for at least 30 minutes, or overnight.
If you marinade the chicken overnight, make sure to bring the chicken out of the refrigerator about an hour before cooking time.
Arrange marinated chicken thighs on prepared baking dish, and distribute all the leftover marinade left from chicken evenly over the top of the chicken.
Bake the chicken in preheated oven for 35-45 (or until 165 degrees internal temp) minutes depending on the thickness of the thighs.
Serve this wonderful roasted chicken thighs with cous cous and roasted asparagus. Drizzle the sauce from the chicken all over the cous cous, chicken, and asparagus for extra deliciousness!
Preheat the oven to 550 degrees Fahrenheit.
Line a roasting pan with parchment paper.
Place the asparagus into prepared roasting pan in a single layer. Drizzle with the olive oil, chili flakes, salt, and pepper. Toss to coat well.
Bake in the preheated oven on the middle rack until just tender, 8-10 minutes depending on thickness. Sprinkle with lemon juice and chives just before serving.
Place water, butter, chicken base, salt, and pepper in medium sized sauce pan. Bring this to a rolling boil. Add the cous cous, then stir well. Cover the pan, turn off the heat. Leave the cous cous off heat, covered for 10 minutes, then fluff with a fork.
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!