It may seem silly but roasting chicken thighs should never be taken for granted. In the 1940s, when meat was scarce you went for cheaper cuts. Chicken thighs provided those cuts. The roasting of the thighs didn't mean that they were to be used as a meal entree, though they could be. But they were usually used in soups and stews. I used it when all five of the children were home to make chicken and rice.
- 6 bone-in chicken thighs
- 1 tsp salt [may lessen or omit]
- 1 tsp dried rosemary
- 3/4 tsp pepper
- 1/2 tsp paprika
- Heat your oven to 425 degrees and prepare a sheet pan with cooking spray.
- Combine the seasonings.
- Arrange the chicken on the pan and then sprinkle it with the seasoning mixture.
- Cook in the oven for 35 to 40 minutes or until a thermometer inserted in the chicken reads between 170 and 175 degrees.