I’ve said it once and I’ll say it again, I love a chicken thigh. It’s the best piece on the entire bird, and you can purchase a large package of chicken thighs for around five bucks. This is now my new favorite way to cook a chicken thigh. You won’t believe how easy it is to prepare and reap such an awesome result. This recipe was created by my neighbor, Sherry Zeagler. Sherry relocated from Louisiana to Mississippi shortly after she lost her home in Katrina. She is as sweet as sugar and a wonderful southern cook. Quite honestly, everything I’ve had of hers has been amazing. Make these chicken thighs ASAP.
Crispy Baked Chicken Thighs
1 package bone-in chicken thighs with skin, 8-12 count
1 large onion, sliced
Cavender’s Greek seasoning
Preheat oven to 425 degrees. Spread the sliced onion in the bottom of an oven safe baking dish. Coat the chicken thighs with a little olive oil before generously coating the thighs with the Cavender’s seasoning. Place the thighs skin side up on top of the onions in the baking dish. Bake uncovered for 1 hour to 1 hour and fifteen minutes. You want the skin to get very crispy.
Remove from the oven and cool a bit before serving.