Posted: June 18th, 2011
We’re starting basic. Really basic. With easy recipes I needed when I first started cooking. I would have to call my mom asking how long to bake the chicken or what seasoning to put on it. Even though this isn’t really a recipe, she actually wrote a recipe card for me. And I’m going to do that for you, too.
My mom learned pretty early on that I wasn’t going to eat green bean casserole or ham-cheese-spinach pie (which is one of my dad’s favorites).
Baked chicken thighs became a staple in our house.
You really can’t get much easier than this. When I was first learning to cook for myself in college, I made these multiple times a week. Even now I still make them almost weekly because they are so simple and yet so delicious–juicy and warm and just comforting.
Start with chicken thighs. I always buy bone-in, skin-on chicken thighs because they have so much more flavor (because of the bone) and stay juicier. Blot the chicken off with a paper towel. This helps the skin to be nice and crisper which makes it better to eat (or, if you’re like me, easier to peel off).
Then rub the chicken with olive oil and sprinkle with salt and pepper. Then (VERY important) wash your hands.
Then it’s time for the herbs. The great thing about a dish like this is that you can add whatever flavors you like. This time I used parsley, rosemary, basil, thyme, and garlic powder. Obviously you can use fresh herbs, but the point of this is to be easy and quick, and chopping fresh herbs takes time.
Sprinkle the herbs onto the chicken. I also always add a bit of water (or white wine) to the bottom of the pan. I’ve had problems with glass pans exploding in the oven before, so adding liquid to the bottom helps to more evenly distribute the heat. It also helps to keep the chicken nice and moist.
Pop it in to the oven and after about 40 minutes you have a delicious and juicy chicken dish.
Herb Baked Chicken
Prep Time: 5 minutes
Bake Time: 40 minutes
4 chicken thighs
2-3 tablespoons olive oil
Pinch of salt
Pinch of pepper
1/2-1/4 teaspoon parsley
1/2-1/4 teaspoon rosemary
1/2-1/4 teaspoon basil
1/2-1/4 teaspoon thyme
1/4 teaspoon garlic powder
4 tablespoons water (or white wine) (if you’re using a glass pan)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Blot chicken thighs with a paper towel. Rub with olive oil and sprinkle with salt, pepper, and herbs.
3. If you’re using a glass pan, put several tablespoons of water on the bottom.
4. Bake for 40 minutes.
This chicken can be done so many different ways. I also make it with teriyaki marinade or barbecue sauce (without the herbs of course).