This is one of those recipes that is great to cook in bulk and keep for a few days. I usually get 2 to 3 packages of chicken thighs and put them all in a baking dish or roasting pan. I’ve also never made them with the same herb ratios. I gave measurements here for guidance, but I’ll adjust on a given day based on my mood. For example, sometimes I’m totally feeling rosemary so I’ll put on more. Definitely play around with the herbs that you like the most!
8 boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil
1/2 teaspoon gried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Preheat oven to 350℉.
Cover a roasting pan with foil (don’t do this if you enjoy scrubbing dishes). Rub about 1 tablespoon of olive oil on the pan. Place the chicken, in a single layer, on the pan. Drizzle the remaining olive oil over the chicken thighs. Turn the chicken thighs once to make sure they are evenly coated with the oil.
In a small bowl, combine oregano, rosemary, thyme, salt and pepper.
Sprinkle half of the mixture over the chicken thighs. Turn each thigh over and sprinkle the remaining herb mixture over the thighs.
Place in oven and cook for approximately 30 minutes or until juices run clear and chicken is cooked throughout.
Remove from oven and let rest for approximately 5-10 minutes before serving.