oven roasted chicken theighs with fingerling potaoes

**joeydollaz** · 10-21-2008 05:31 PM

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

just had a few that were roasted in the over over some finglings which are arguably the best potato there is

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

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

**RICKY** · 10-21-2008 05:48 PM

White people actually eat that part of the chicken?

**Toni Bunz** · 10-21-2008 05:53 PM

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

**joeydollaz** · 10-21-2008 05:58 PM

Originally Posted by RICKY

White people actually eat that part of the chicken?

i said thighs not feet.

Originally Posted by Toni Bunz

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

i always put it on chicken that has skin

**MichAeL_K!** · 10-21-2008 10:15 PM

**genie** · 10-21-2008 10:20 PM

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** · 10-22-2008 10:17 AM

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...

**luvmeluvmycat** · 10-22-2008 10:28 AM

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

**denisek** · 10-22-2008 05:20 PM

This sounds delish!

I'm so hungry now lol

**jESabel** · 10-22-2008 05:23 PM

joe this sounds divine.

i think im going to make tomorrow night..

what temp for the oven.. & how long?

**joeydollaz** · 10-22-2008 05:23 PM

Originally Posted by denisek

This sounds delish!

I'm so hungry now lol

should i go get some ?

**joeydollaz** · 10-23-2008 04:55 PM

thighs again tonight with a peruvian twist

brocollini and saffron rice

**jESabel** · 10-23-2008 05:06 PM

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

**joeydollaz** · 10-23-2008 05:17 PM

Originally Posted by jESabel

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

**joeydollaz** · 10-23-2008 05:18 PM

and i only see one question ? wheres the other ?

**jESabel** · 10-23-2008 05:19 PM

Originally Posted by joeydollaz

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

nevermind that.

lol thankkk youu

cant wait to eat.

**joeydollaz** · 10-23-2008 06:17 PM

mines are soaking in the love

**joeydollaz** · 10-24-2008 05:25 PM

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 !!

**jESabel** · 10-24-2008 05:38 PM

you are quite the trophy wife. lol

**joeydollaz** · 10-24-2008 05:42 PM

i am wifey matrerial right ? LOL

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