Sunday Chicken Thighs

Bone-in, skin-on thighs are the best cut for meal prep. They stay juicy after reheating, unlike breasts, and they’re cheap. This batch covers 4–5 lunches or dinners.

🛒 Ingredients (8 Thighs)

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp dried oregano

🔥 The Method

1. Dry and Season

Pat the thighs completely dry. Moisture is the enemy of crispy skin. Coat with olive oil, then rub the spice mixture over all sides including under the skin.

2. Rest (Optional but Worth It)

Let the seasoned thighs sit uncovered at room temp for 30 minutes, or in the fridge overnight.

3. Roast

• Preheat oven to 425°F.
• Place on a wire rack set inside a sheet pan. This lets air circulate and keeps them out of their own fat.
• Roast 35–40 minutes until skin is deep golden and internal temp reads 165°F.

🥡 Storage & Use

• Fridge: Up to 5 days in an airtight container.
• Reheat: 375°F oven for 10 minutes brings the skin back. Microwave works but sacrifices texture.
• Pairs with: Rice, roasted vegetables, grain bowls, or just torn over a salad.