Crispy Oven Baked Chicken Thighs

Living a healthy lifestyle means avoiding fried foods. Fried foods are most often cooked in rancid seed oils, such as canola, grapeseed, safflower and sunflower oils. Before these even hit your plate, they’ve undergone multiple industrial manufacturing processes that create an unstable food product that is detrimental to our cellular health. My Crispy Oven Baked Chicken Thigh recipe is the solve to that. Allowing your skin-on chicken thighs to air out, uncovered in the fridge overnight, you will obtain a crispier outside and moist inside finished dish. Chicken thighs are a better option than white meat chicken due to the healthy fat in the skin and meat. More omega-3 fatty acids for you mean more flavor, satiety, gut and brain healing benefits and increased sex hormone production due to the saturated fat. Don’t fear the healthy fats- we need them to reach optimal health. Enjoy my Crispy Oven Baked Chicken Thigh recipe over a fresh salad of greens, mixed in with your favorite grain-free pasta or wrapped in a low-carb wrap.

Serves 2-3

Ingredients

• 4-6 bone-in, skin on organic, pasture-raised chicken thighs

• sea salt

Directions

• This recipe has prep work before baking- please read the entire recipe.

• Line a baking sheet with foil and place a baking rack inside the cookie sheet.

• Place the chicken thighs on the rack and place into the fridge overnight, uncovered- the longer the better.

• The next day, preheat the oven to 425 and take the chicken out of the fridge.

• Salt the chicken, using your hands to pat it down on the skin.

• Place the chicken, fat side down first and bake for 20 minutes.

• Flip the chicken over and bake another 15 minutes, or until fully cooked through.

• Turn the oven to broil and place chicken under the broiler to crisp up for 2 minutes- do not walk away or your chicken will burn.

• Chicken is done when cooked through and very crispy.