Roasted chicken thighs, pineapple and raspberries


Olive oil poured into a steel pan with salt and pepper. The chicken thighs rubbed all over top and bottom. Cooked skin side down anticipating the skin will fry but the chicken released a full cup of liquid. 1 hour at 350℉

The liquid poured out and reserved for gravy later. The thighs turned skin side up and returned to the oven at higher temperature to brown the skin. 20 minutes at 450℉.



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