Baked Chicken Thighs

Once upon a time, I tried to give eating meat, but my body rebelled. I kept getting nauseous and couldn’t figure out why. It wasn’t until I re-added white meats into my diet that the nausea finally subsided.

I usually bake a pan of chicken thighs for the week and pair them with a carb like rice, green beans or quinoa.  Prior to baking the chicken, I remove their skin, rinse the poultry thoroughly, then season and bake them.

One thing I love about this recipe is that once it’s baked, you can customize it for other recipes.

For example, you can break up the baked chicken and add it to a curry dish, salad, or sandwich to add some variety to your meal. And because the chicken is baked and often skinless, it makes for a healthier meal overall.

I’ve been making this chicken for a number of years, so I eyeball all my seasonings, including the salt, to taste.

If you like more heat in your chicken, feel free to add more cayenne pepper. I love heat too, but hot peppers tend to trigger my hot flashes.

I prefer to use a baking pan that’s 2 to 3 inches deep, which cooks the chicken more evenly (and holds in the flavor better) than a shallow pan.