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If you’re new to the Barivangelist, you’ll quickly learn that I love making chicken thighs. Why?
Obviously they taste better, being a fattier part of the chicken, but also they’re a better bang for your buck, and easier for us post-op bariatric folk to digest than a breast. (It was a long time before I could have white meat… ouch.)
And I love that you can stuff some cheese up in there before searing the skin, causing the skin to be CRAZY crispy, and nice and gooey with cheese on the inside.
- 6 thighs skin-on, bone-in
- 2 tbsp shredded finely Parmesan cheese
- 2-3 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 Tbsp olive oil, divided
- Preheat oven to 450 F.
- Prepare thighs by patting dry any excess moisture with a paper towel. Lay out onto a baking sheet, and using your thumb, make sure you create a pocket between the thigh and the skin, being careful not to detach the skin completely.
- In a bowl, combine Parmesan, garlic, oregano, basil, thyme, salt, and pepper, and about 1 tsp of the olive oil. Mix together.
- Divide the spice mixture up into six portions, usually just over 1/2 Tbsp each. Place between the skin and the meat of the thigh, and rub it over the meat. Cover the skin back over the thigh.
- Preheat a large skillet over medium high heat and add the remaining olive oil.
- Place each thigh skin side down into the hot skillet. Allow it to sear for five minute, then turn each piece and allow to cook for 8 minutes more.
- Remove each thigh from the skillet and place back onto the baking sheet. Bake in the preheated oven for 15 minutes, or until chicken is cooked through.
- Serving Size: 6
- Calories: 168
- Fat: 11 g
- Carbohydrates: 1 g NET
- Protein: 15 g