Sage Roasted Chicken Thighs
Sage Roasted Chicken Thighs are simple and elegant. Bone-in, skin on thighs are seasoned and roasted with sage in an iron skillet.
Servings: 4
Equipment
- 1 cast iron skillet Cast steel and cast iron are both great choices for roasting
Ingredients
- 3 stems Fresh sage
- 4 chicken thighs bone-in and skin-on
- cooking oil
- 4-1-1 seasoning
Instructions
- In a well-seasoned skillet, throw down some down sage leaves. An exact number isn't required. Just put in enough that all the chicken thighs will be laying on some. I have a healthy sage plant so I don't have to be stingy with the amount of sage that I use.
- Rub cooking oil over both sides of the chicken thighs. Sprinkle on 4-1-1 liberally.
- Place in a skillet skin side up. Add more sage leaves around the pieces of chicken.
- Bake in a preheated 375 degree oven for one hour or until the internal temperature of the thighs is 165 degrees.
- Remove, cover and let sit for 5 minutes before serving.
Notes
4-1-1 seasoning is my house seasoning. Use it liberally on meats and vegetables prior to roasting.
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