These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. —Kara De la vega of Suisin City, California
- 1/4 cup dry bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- 8 bone-in chicken thighs (about 3 pounds), skin removed
- In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat.
- Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes on each side or until a meat thermometer reads 180°. Yield: 4 servings.
Originally published as Crumb-Coated Chicken Thighs in Light & Tasty August/September 2003, p29
Reviews for Crumb-Coated Chicken Thighs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review