6 bone-in, skin-on chicken thighs
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup reduced sodium chicken stock
Trim any excess fat off of the chicken thighs, leaving the skin in tact.
Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.
Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.
Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.
I am a wife to Don, and mother to two daughters. Jenna is a college graduate with a degree in HR, and Kathleen recently graduated college with a degree in Business Administration and is looking for a job! I am a transplant from Wisconsin, now living in Texas. We have a spoiled miniature schnauzer, Gracie. I love to spend time with my family, play the piano, read, crosstitch, cook and try new recipes.I will try to post a recipe every day.