This is my ratchet recipe, which is why you see aluminum foil on the photograph. I made it when we lived in the projects, had food stamps and were running low on money. It's quite amazing what you can do with $8. This was a favorite for my boo. We didn't have plates back then so I would cook it on aluminum foil and he would tear the chicken with the foil around it and eat. The simple days were always the best! At any rate, this is a very simple, very affordable meal. All you need is chicken and herbs. If you have $3 more, buy some potatoes and roast them and watch God work in your life.
- 4 Chicken Thighs, Skin-On & Bone-In
- 1 Tbsp. Olive Oil
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Herbs de Provence
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Ground Black Pepper
- Fresh Rosemary
- Fresh Thyme
- Fresh Sage
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and make 4 beds of equal amounts of rosemary, thyme and sage.
- Season chicken with salt, pepper, garlic powder and herbs de provence.
- Heat oil on high heat in a heavy bottom skillet until hot. The oil should not reach smoking point.
- Place the chicken thighs, skin side down and allow the fat to render for about 5-6 minutes. You'll know it's time to flip the chicken over when the skin no longer sticks to the skillet. The skin should be golden brown.
- Transfer the chicken to the baking sheet with each thigh being placed on top of a bed of herbs. Bake for 12-15 minutes until internal temperature reaches 165 degrees.
- Let the chicken rest 5 minutes before serving.