ROASTED CHICKEN THIGHS

This is my favorite way to cook chicken thighs--please note that they need to be bone-in, skin-on. The meat is moist and flavorful and the skin gets crisp and crackling.

Chicken thighs, bone-in and skin on

Kosher salt

Ground black pepper

Dried parsley, rosemary, or thyme (optional)

Adjust oven rack to middle position and preheat the oven to 425°F. Trim excess skin from each thigh, making sure to leave skin on top of the meat. Season the chicken on both sides with salt and place in a baking dish skin-side up. Sprinkle pepper and dried herb of choice (if desired) over the tops of the chicken and bake for 45 minutes.

Good with potatoes and a veggie.