How to make Crispy Chicken Thighs, with Kids/ Easy Recipe

The great thing about chicken thighs are that you can cook them at high temperatures and it won't taste dry or over done like chicken breast.
Kyler has been loving the thighs with skin and bone included because she likes to 1) use her hands to pick it up and 2) she loves when the skin is crispy.

In this recipe we add a variety of spices. There are no real measurements with this one, just gut instincts and the desire to experiment and have fun.

Here's a list of the spices and dried herbs we used. We basically gave each one a generous shake or two. The cinnamon was just a pinch.

Ingredients:
4 bone in skin on chicken thighs
cumin
paprika
dried oregano
dried rosemary
dried thyme
garlic salt
cracked pepper
garlic cloves
lemon zest and juice
sunflower oil for frying

good quality extra virgin olive oil to finish

Pre heat your oven to 400 degrees F. leave the chicken out for about 30-60 minutes to bring to room temp and pat dry.

Using a mortar and pestle, crush up the dried herbs.

In a bowl add the chicken, crushed herbs and any other additional spices you desire.

Drizzle in a little oil and with clean hands, mix the chicken and spices together. Marinating for several hours or overnight is ideal, but we cooked it immediately.

On medium/high heat, drizzle in a small amount of sunflower oil, then place the chicken thights skin side down and don't touch, flip or peak for about 10-15 minutes. Flip over, then finish in oven for about 20 minutes.

We placed ours on a bed of fresh arugula, spooned over some of the drippings, lemon juice, zest, salt, pepper, red pepper flakes... Get creative!

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