I buy organic chicken thighs with the skin on.
In a pyrex baking dish I mix olive oil, rosemary, fresh pressed garlic, paprika, pepper, and a little sea salt. Sometimes I add a small amount of raw butter to the skillet. I cook skin down ~5-6 min until nice and crispy, turn over and cook another few minutes over medium-high heat.
Put them back in the pyrex and back at 375 for ~20 min.
I never knew chicken could be so good until I stopped eating dry boneless, skinless, chicken breasts. This chicken keeps my full for so long. I love to have a piece for breakfast because it always decreases my appetite and gives me lasting energy.
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