oven roasted chicken theighs with fingerling potaoes

[joeydollaz]

holla ! if you dont think thighs are the best part of the chicken you shouldnt be allowed to eat chicken ! may not be the healthiest part but def the tastiest :yipee just had a few that were roasted in the over over some finglings which are arguably the best potato there is :lostit

to prep just cut up the potatoes and put them in a roasting pan, season with salt pepper and paprika drizzle with some oil place the thighs on top, season the same as the potatoes, add a lil adobo (because it IS chicken after all). you just need oil on them because the skin and they also have fat that will drip out :hungry

def kinda messy but so good. i love ripping them apart :lostit

[RICKY]

White people actually eat that part of the chicken?

[Toni Bunz]

we do the same thing when we bake chicken, but no paparika and garlic powder.

[joeydollaz]

White people actually eat that part of the chicken?

i said thighs not feet.


we do the same thing when we bake chicken, but no paparika and garlic powder.

add some pap on there next time. it add some color and gives the skin a nice crust and crispiness :agree i always put it on chicken that has skin :agree

[MichAeL_K!]

:agree

[genie]

I love chicken thighs. I broil mine - never tried baking it...but I also add some chili powder, cumin, roasted red flakes. and drizzle some honey on after they are cooked....we make them atleast once a week. I will have to try baking next time.

[JerZgirL]

Perfect weather for this meal too. My family used to eat this on a weekly basis. Might be my favorite winter meal....When the potatoes get all crispy around the edges...:spitfall

[luvmeluvmycat]

Marinate them in Lawry's Havana Lime marinade for 1hr before cooking. Oh. My. God. :aroused

[denisek]

This sounds delish! :aroused I'm so hungry now lol

[jESabel]

joe this sounds divine.

i think im going to make tomorrow night..

what temp for the oven.. & how long?

[joeydollaz]

This sounds delish! :aroused I'm so hungry now lol

should i go get some ? :heythere

[joeydollaz]

thighs again tonight with a peruvian twist :lostit

brocollini and saffron rice :agree

[jESabel]

thanks for ignoring my questions in, not one.. but two places joseph! :disgusted

[joeydollaz]

joe this sounds divine.

i think im going to make tomorrow night..

what temp for the oven.. & how long?

sorry i didnt seeeeee.

350 as long as you have. you can do an hour covered and then pull off the foil and crisp up the skin. i have left them in for as long as 2 hours and they just get better. they dont dry out like breast because of all the love in there. aka they are a little fatty :agree

[joeydollaz]

and i only see one question ? wheres the other ?

[jESabel]

sorry i didnt seeeeee.

350 as long as you have. you can do an hour covered and then pull off the foil and crisp up the skin. i have left them in for as long as 2 hours and they just get better. they dont dry out like breast because of all the love in there. aka they are a little fatty :agree


nevermind that.

lol thankkk youu :heart:heart
cant wait to eat.

[joeydollaz]

mines are soaking in the love :agree

[joeydollaz]

came out great:

salad - mescalin mix with: tomato, avacado, red onion, fresh mozz balls and artichoke hearts in balsamic vinegrette
protein - peruvian chicken theighs
starch - saffron spanish rice
veg - brocollini
wine - chateuneuf - du - pape, which was really good !!

http://i41.photobucket.com/albums/e262/joeydollaz/dinner.jpg

[jESabel]

you are quite the trophy wife. lol

[joeydollaz]

i am wifey matrerial right ? LOL

[jESabel]

lol im surprised nobody has wifed you up

[joeydollaz]

serious my biological clock is ticking LOL

[christyne13]

had roasted thighs last night... love to cook them looong timeeeeeeeeeeeeeee crisp-atize them :COOKING G


:aroused