I usually turn to my slow cooker for easy weeknight meals. Although both of the chicken crock pot recipes that I posted this week are family favorites, it’s nice to switch it up a bit. I’ve had so much shredded chicken lately that I wanted something a little more elegant. These roasted chicken thighs were perfect.
Marinated in coconut milk, these thighs are juicy and tender. If you don’t have chicken thighs, you may use chicken breasts, tenderloins, or drumsticks. Just keep in mind that the cooking time will need to be adjusted accordingly. Remember that bone-in meat will always take longer to cook than boneless.
Since my digital meat thermometer was involved in a bit of an accident while grilling, I had to cut the pieces to check the doneness. I pulled the chicken out at the 20 minute mark and got a big surprise when I sliced it open. It was still completely raw and bloody in the center. Oops!
A cast iron pan is perfect for this recipe. It allows you to brown the skin and roast the chicken without losing any flavor. I have several cast iron pans and use them multiple times a week. I even made cast iron brussels sprouts to accompany this juicy chicken.
As you can see from the picture above, browning the skin in a cast iron makes a huge difference. If you don’t, you’ll be missing out on all sorts of great flavor.
Doesn’t the second piece of chicken look much more appetizing?
I think the skin is almost the best part!
This roasted chicken thigh recipe will definitely be added to my regular rotation of easy chicken recipes. Just because you are busy during the week doesn’t mean that you have to sacrifice a healthy dinner!
- 4 chicken thighs, bone-in and with skin
- ⅓ cup coconut milk, light or regular
- 1½ tbsp lemon juice
- 2 tbsp light brown sugar
- ½ tsp garlic powder
- 1 tsp fresh ginger, grated
- 1 tsp dried basil
- 1 tbsp olive oil
- salt and pepper, to taste
- Mix the coconut milk, lemon juice, sugar, garlic powder, ginger, basil, salt and pepper together in a medium bowl. Add the chicken and marinate for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 450 degrees Fahrenheit.
- Heat a large cast iron skillet over medium-high heat. Add a little olive oil to the pan. Remove the chicken from the marinade and pat dry. Set the marinade aside. Place the chicken skin-side-down into the hot cast iron pan. Cook until the skin has browned and flip over. Continue cooking for a few more minutes until the other side has just browned.
- Once the skin has been browned on all of the chicken pieces, pour the marinade over the chicken in the cast iron pan. Then, place the skillet into the preheated oven. Cook for 30 to 45 minutes, until the chicken is done and the juices run clear.
- Serve immediately.