Ingredients
- 5 pounds skin-on chicken thighs
- 2 tablespoons adobo seasoning, or to taste
- 1 tablespoon olive oil
Why This Recipe Is So Easy To Love
Perfect for busy nights when you want something flavorful but don’t have much time. The skin gets crispy while the meat stays juicy and tender. Plus, it uses simple ingredients you probably already have in your kitchen.
Helpful Kitchen Tips
- Pat the chicken thighs dry before seasoning to help the skin crisp up better.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating.
- Let the chicken rest for a few minutes after roasting to keep the juices inside.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating.
- Let the chicken rest for a few minutes after roasting to keep the juices inside.
Directions
Heat your oven to 425°F (220°C). Set a wire rack on top of a baking sheet to help the chicken cook evenly. Lay the chicken thighs skin-side down on the rack, then sprinkle a good amount of adobo seasoning over them. Flip the pieces over, brush the skin with olive oil, and sprinkle more adobo on top. Pop the chicken into the oven and roast for about 30 minutes, or until the juices run clear. To be sure it’s done, check that the thickest part of the chicken reads 165°F (74°C) with a meat thermometer. Let it rest a few minutes before serving.
Great Ways To Serve
Serve with a side of roasted vegetables or a fresh green salad to balance the meal. Mashed potatoes or rice also pair well and soak up the delicious pan juices.
How To Preserve This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the skin from getting too soggy. You can also freeze cooked chicken thighs for up to 2 months.
