I found this recipe on the Pioneer Woman Cooks! website, to file away for when I had various chicken parts that I didn't know what to do with. I have the hardest time coming up with new ideas for chicken thighs and/or legs! I know PW knows her food, so I was pretty confident that this would be a really good twist on boring ol' chicken parts. I was right, it was very tasty.
Originally, this recipe calls for legs, but thighs were on sale at the store this week so that's what I used. Luckily, this recipe was easy and I had mostly everything on hand for it. I forgot to look for the hot salt at the store, so I concocted my own version. Overall, this was easy and delicious...two of my favorite combinations!
Spicy Roasted Chicken
Adapted From: the Pioneer Woman website
8-10 whole chicken thighs
1 stick of butter
1 Tablespoon Hot Salt (or You Favorite Seasonings...see below for what I used)
1/4 cup Lemon Juice (or To Taste)
Melt 1 stick of butter in a saucepan. Pour in lemon juice (fresh or bottled). Now add your seasonings. Stir it together until combined.
Rinse and pat your chicken thighs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken thighs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown. Serve and enjoy!
I substituted the Hot Salt for the following combined mixture:
Lawry's Seasoned Salt
salt and pepper
This chicken was delish! The skin was crispy and the meat was perfectly juicy. The chicken thighs had just the right amount of spice, butter and lemon juice combination to make it perfectly flavorful. YUM!
I want to point out that PW's original recipe quantities (see linked recipe above) were a lot larger than what I used. I wasn't feeding a crowd, so I adapted the amounts noted above to fit our needs...about half of the original recipe.