Crispy Oven Roasted Chicken Thighs with Spring Herbs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is a cost-effective alternative.

Take the chicken thighs out of the refrigerator about an hour before cooking to bring them to room temperature.

Pat the chicken thighs dry with paper towels to remove excess moisture for crispier skin.

Preheat the oven to 450°F (232°C) and adjust the oven rack to the second from the top.

Drizzle 1 to 2 tablespoons of extra virgin olive oil over the chicken thighs and rub it into the skin.

Sprinkle the dry rub mix (oregano, tarragon, garlic powder, onion powder, salt, and black pepper) onto the chicken thighs, ensuring to cover both sides.

Place the seasoned chicken thighs on a baking sheet.

Bake the chicken in the preheated oven for 27 to 30 minutes until crispy.

While the chicken is baking, prepare couscous according to package directions as a side dish.

In a food processor, combine 3/4 cup packed parsley, 1/2 cup packed dill, 1 green onion, 1 large clove of garlic, salt, pepper, a pinch of red pepper flakes, red wine vinegar, and extra virgin olive oil.

Pulse the mixture until roughly chopped, not pureed.

Set the herb mix aside to add the chicken drippings later.

Once the chicken is done, remove it from the baking pan and place it on top of the couscous.

Scrape the chicken drippings from the baking pan into the food processor with the herb mix and blend together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens