I cook my bone in skin on thighs six at a time on a sheet pan with parchment paper underneath at 350 for 55 - 60 minutes. I season them with salt and pepper and add whatever is in season and sounds good. Lately I’ve been baking them with thickly sliced peaches and nectarines. Other times of the year, I add cubed butternut squash, little yellow potatoes, carrots, onions, etc. We have some variation on this practically every week. It makes the house smell fantastic!
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I never liked thighs but there are a half dozen asado de pollo estilo Monterey close to us and I enjoy it grilled plus all have great frijoles a la charro.
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Husband has always eschewed dark meat, but when he turned away from all chicken I switched to thigh meat with good acceptance.
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I bet!
A friend posted a recipe for caramel chicken thighs
I semi followed the recipe, what else is new…
Was really tasty
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Looks wonderful. Maybe we could get the recipe? Thanks!
Thanks!
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Turkish chicken & rice. I added tomatoes and raisins to Conant’s recipe, omitted the broth. Didn’t follow his method.
I marinated the chicken in the yogurt mixture, lifted the chicken, added chopped tomatoes (8 cocktail tomatoes) and around half a cup of Arborio. Put chicken parts on top of the rice and tomatoes, baked at 325 F for 2 h as I ran errands. Probably could have had it at 300 F instead for 2 h. That said, it fell off the bone (195-205 F on my thermapen) but stayed juicy (thanks yogurt!)
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I boned out some thighs the other day and tossed them in the electric smoker while trying out a new smoke pellet tube. Being boned they cooked quickly. Thighs are my favorite part of the chicken these days
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My favorite way of preparing skin-on chicken thighs (worth circumventing the paywall for):
Hard for me to do chicken thighs in anything other than tacos, tostadas, enchiladas or burritos. Various other ingredients, sauces, salsas, beans, rice, etc. make it so versatile (plus I LUV Mexican).
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curious, because for me southern fried skin on chicken thigh are the bomb.
on the under-done side - fried to a dry crisp is not a good thing.
I don’t eat the skin (forkin’ Drs . . . ) but skin on does preserve moistness.
I do use thighs in chicken marsala -
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we ask our nice butcher to take the bones out of skin on chicken thighs and they are ideal for teryiaki and other bbq chicken.
Chicken thighs are perfect for fried chicken.
In fact, not sure I will eat any other part of the bird when making fried chicken.
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For me thighs and wings. The rest of the chicken can go to the dog. 
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