One thing not previously mentioned about chicken with skin and bone is that it will typically be less expensive than boneless, skinless, chicken.
The reason for this has to do with costs. Typically the more a meat has been processed by a butcher the more expensive it becomes. You are paying for labor not necessarily quality.
Ingredients
- 8 chicken thighs (with skin and bone)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fresh thyme (remove leaves from stems)
- 1/4 teaspoon fresh basil
- kosher salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Remove your chicken from fridge at least 15 minutes before cooking. Right before cooking, remove the chicken from the package and pat dry on both sides with a paper towel making sure the chicken has no moisture on the outside. Season both side of the chicken with salt and pepper.
- Heat a large dutch oven and or oven proof pan on medium heat. Add 1 tablespoon of butter to the pan just until the butter melts. Add your chicken thighs one at a time skin side down. Brown until golden brown 3-4 minutes. Rotate and repeat on the other side. Remove chicken and set aside for now.
- Melt the remaining 1 tablespoon of butter, add your garlic stirring constantly to prevent burning. Do this for 1-2 minutes. Add the brown sugar and stir until it has dissolved completely. Add your fresh herbs allowing them to heat for 30 seconds to 1 minute.
- Pour out the melted butter and herbs into a small cup. Add your chicken back to the dutch oven/pot. Pour the melted herbed butter over all of the chicken things. Place in the preheated 400°F oven and bake for 25 to 30 minutes.
Recipe source: Damn Delicious
Photo source: Tasteful Adventure
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