Crispy Chicken Thigh

I still practice our Precision PSMF 3 days a week so on the off days, I will eat a little higher fat.

I absolutely love these crispy chicken thighs.

The skin comes out nice and crispy and the meat is tender and moist.

I never thought I would be eating chicken skin – but cooked this way I just can’t resist.

Place chicken thighs (bone in and skin on) on a baking dish.

I line the baking dish with aluminum foil for easier clean up.

Sprinkle salt and pepper over the chicken thighs.

Bake in 400 F oven for 1 hour

YES – 400 F for 1 hour!

It is just delicious!

I serve it with Cranberry Chutney or Jalapeno Pepper Jelly – YUM!