Crispy Mediterranean Chicken Thighs
Amazingly simple and delicious, roasted Mediterranean chicken thighs are easy to prepare with only a few ingredients and a single pan. No need to turn or move them while cooking; the chicken will sear and crisp right in the oven. Be sure to use a rimmed baking sheet to catch (and keep) the natural juices right in the pan. This is the ideal quick weeknight dinner, especially when served alongside my Tomato Carrot Spinach salad with miso vinaigrette or my Kale Brussels Sprouts Vegetarian Caesar Salad.
Crispy Chicken Thighs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried rosemary
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- ¾ teaspoon dried oregano
- 1/8 teaspoon salt
- 6 bone-in skin-on chicken thighs (approximately 3 pounds)
Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
Place oil and spices into large bowl and mix together, making a paste. Add chicken and rub mixture onto chicken until evenly coated. Place on baking sheet.
Bake approximately 30-35 minutes until golden brown and chicken registers temperature of 160 degrees F.