Crispy Oven Baked Chicken

This is a quick and simple no fuss recipe. I individually wrap my chicken pieces before freezing, so that I can bake them from frozen. If you use thawed pieces, reduce the cooking time appropriately so as not to overcook them.

Preheat the oven to 400 degrees. This may seem high, but it is essential for crisping the chicken.

Using a cast iron frying pan with an oven proof handle, grease it with coconut oil, or non-stick cooking spray. I use Bertolli Extra Virgin Olive Oil spray, or Organic cold pressed Coconut Oil. If you don't have a cast iron pan choose a shallow baking pan large enough to just fit the chicken, line it with aluminum foil and grease the foil for easier clean up.

Coat 4 bone-in, skin-on, chicken thighs in 1 tablespoon of coconut oil.

Place your chicken in the prepared pan skin side down and sprinkle with your choice of seasonings. I use dried garlic powder, oregano and parsley flakes, with a sprinkling of freshly ground pepper and pink Himalayan sea salt.

Place the pan in the oven and bake for 40 to 45 minutes, turning the chicken over half way through. To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should be 165▫ F when it is fully cooked. (I usually flip the largest piece skin side down and cut along the bone, looking for any signs of red, or dark pink flesh.) Serve with steamed vegetables and Cauliflower Mash.

Enjoy!