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Ingredients 0/3
Reasons You'll Love It
This recipe is perfect for busy weeknights because it is simple and quick. The chicken thighs come out juicy with crispy skin every time. It requires minimal ingredients and effort but delivers great flavor.
Tips For Best Results
- Pat the chicken thighs dry before seasoning to get extra crispy skin.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes after roasting to keep it juicy.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes after roasting to keep it juicy.
Directions
Warm your oven to 425°F (220°C). Set a wire rack on top of a baking sheet to keep the chicken elevated. Lay the chicken thighs on the rack, skin side down, and sprinkle them generously with adobo seasoning. Flip the thighs over, brush the skin with olive oil, and season again with adobo. Pop the chicken into the oven and roast until the juices run clear, which should take about 30 minutes. To be sure, check with a meat thermometer—the thickest part should read at least 165°F (74°C). Let the chicken rest for a few minutes before serving.
Serving Suggestions
Serve with a fresh green salad or roasted vegetables for a balanced meal. Mashed potatoes or rice also pair well and help soak up the delicious pan juices. Add a squeeze of lemon for a bright finish.
How To Freeze This Dish
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the skin from getting soggy. You can also freeze cooked chicken for up to 2 months.
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people cooked this recipe
