How many of you have struggled with consistency while cooking up a chicken dinner? Before I perfected this recipe, I’d guess that 9 out of 10 times my chicken would come out tasteless and dry. I would power through because that’s really the only protein I knew how to make. Or so I thought that I knew how to make it.
Then. I discovered. THE SECRET TO MAKING CHICKEN. Out of desperation to stop eating chewy chicken, I reached back into my memory to try to understand how my mom’s shake and bake came out perfect every time. Then I remembered: she used bone-in chicken. Chicken drumsticks & thighs. I picked up a few, threw them in the oven, and a miracle took place. I had a delicious meal on my hands. Not only was it cooked to perfection, but the taste was amazing!
What about all the hype around chicken breasts are healthy vs. “fattening” chicken thighs are not, you say? I don’t know if you have been following the cutting edge of health news these days, but there are plenty of good fats that you should be getting more (avocados, eggs, etc). Also, Dr. Perlmutter outline’s in his book, Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers, several reasons why we should be eating more cholesterol. He explains that the brain needs cholesterol to function at optimal levels and that there is no proof linking cholesterol intake with high cholesterol numbers. After reading this book, I focused my diet on a eliminating gluten, limiting sugar, and plenty of good fats. I lost 10 lbs that I didn’t even know I had to lose!
My conclusion? Chicken thighs/drumsticks not only taste amazing and consistently come out delicious, but they are good for you AND much cheaper than chicken breasts. Win-win-win. You can also save the bones for chicken stock. Yum. Recipe to come later!
Enjoy, and go ahead and bite right into the crispy skin. Let me know how that first piece of non-dry chicken goes.
- Mixture of chicken thighs/drumsticks*
- 1 tsp Minced garlic (add more/less for taste)
- Olive Oil
- Salt (Pink or Sea salt)
- Freshly Cracked Pepper
- Preheat the oven to 400
- In a small bowl, mix the olive oil and minced garlic together
- Place the chicken in a roasting pan
- Baste both sides with olive oil mixture
- Salt/Pepper to taste both sides
- After 30 minutes, reduce the temperature to 350 and cook for another 10-15 minutes (until cooked through)**
- After you take them out of the oven, let them sit for 5 minutes to redistribute the juices. Use a tent foil to keep them warm.
*I prefer to use only thighs and usually make 2 per person for left overs!
**Depending on how much chicken you use, you may need a little more time at 350. The beauty is that you really can't hurt this dish by over cooking it! Feel free to use the drippings in a sauce or to pour directly on your meal.