Beth's thighs

Everyone loves fried chicken, but let's face it, it's not the best for you. These chicken thighs are crispy, juicy, and delicious.  No reason to kill your heart to make your stomach happy. Jump on in and enjoy these chicken thighs for a healthier, easy alternative. 
Ingredients
  • 6 bone-in, skin-on chicken thighs
  • 2 TBSP olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme (or rosemary, basil, or whatever else)

Preheat oven to 425 degrees Fahrenheit
Directions
1. Line a baking pan with foil and place a baking rack on top
2. Dry the chicken skin with a paper towel (remember meat has to be dried to be seasoned, wet meat is gross). 
3. Mix the seasoning together in a bowl. 
4. Rub the oil into the thighs. Rub it in. 
5. Rub the seasoning into the thighs. Rub it in good.
6. Place the thighs on the rack, skin side up, and bake uncovered for 35-40 minutes. 
7. Once cooked to around 160-165 degrees, turn the broiler on high and crisp the skin for 2-3 minutes. 
Thighs vs. Breasts
Everyone has their preference when it comes to thighs or breasts. Personally, I am a fan of both, but each have their merits. Chicken breasts are higher in protein, have lower fat and calories, but also easier to overcook and dry out. Thighs are higher in fat, which means they have more flavor and stay moist even when slightly overcooked. They are better for braising, slow cooking, and grilling. Either way, you can't lose, and let's be honest, breasts and thighs are a packaged deal.