Need a fast idea on what to do with chicken thighs?

Would like to have some crispy skin but not sure what to do with them? Good oven recipe that would make the skin crispy too?

Re: Need a fast idea on what to do with chicken thighs?

Oooh, you could do the Emeril Garlic Chicken thighs, but thats more of a casserole. Or you could just put them on a baking tray with some seasoning and bake them in the oven. I love simple things like that.

Re: Need a fast idea on what to do with chicken thighs?

Put flour and some spices (I like garlic salt and pepper) in a Ziploc bag, and shake the chicken around in it. It's like Shake and bake. Then bake at 375 for like 45 minutes. I call it "Oven Fried Chicken." Very yummy.

Re: Need a fast idea on what to do with chicken thighs?

DELICIOUS!

Baked Chicken with Dijon and Lime

8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley
Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

Re: Need a fast idea on what to do with chicken thighs?

I made this and they were great!

http://www.handletheheat.com/2011/06/how-to-pan-roast-chicken-thighs-to.html

Pan-Roasted Chicken Thighs
Serves 2-3
From Bon Appetit June 2011

•6 skin-on, bone-in chicken thighs
•kosher salt
•freshly ground black pepper
•1 tablespoon vegetable oil
•fresh thyme or rosemary sprigs, for garnish (optional)
Preheat oven to 475 degrees. Season chicken liberally with salt and pepper. Heat oil in a 12-inch cast-iron skillet over high heat until hot but not smoking.

Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 10-13 minutes more. Flip chicken so the skin side is facing up and cook until the skin is crisp and the internal temperature registers at least 165 degrees, about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.