chicken thighs

Who says you need to squat, lunge, box jump and twist yourself into a pretzel for amazing thighs?

Not me, that’s for sure.

All you need is a baking pan, root vegetables, olive oil and chicken thighs and one hour of your time.

I know what you’re thinking—that heading is clickbait.

I admit, there is that, but also, chicken thighs are packed with a lot of health benefits which in turn will benefit your own thighs.

A great source of lean protein, and essential nutrients like iron and zinc, boosting your immune system (we all want that these days, right?).

This delicious recipe is easy, fail proof, and clean up is a breeze.

Crispy Succulent Baked Chicken Thighs

Ingredients:

3 lbs. chicken thighs, with bone and skin (about 6 to 8 pieces)
4 to 6 potatoes
4 carrots
6 sprigs fresh rosemary
1 lemon (squeeze the juice out of lemon)
olive oil
Kosher salt (or sea salt)
freshly ground black pepper

Directions:

Preheat oven to 500 F (260 C)

Line a roasting pan or baking sheet with aluminum foil

Spray the pan with olive oil (or you can use non-stick spray)

After cleansing potatoes and carrots, pat dry with paper towel (this will help keep them crispy) and chop them in large pieces.

Note: You can use any other root vegetable as well.

Line vegetables in pan, and spray with olive oil and sprinkle salt over them

Place the fresh rosemary sprigs on top of the vegetales

Pat chicken thighs dry with paper towel (this will help the thighs crisp up) and then place thighs on top of the vegetables

Lightly brush lemon juice on each thigh, and then lightly spray olive oil over each thigh, season with salt and pepper