Welcome back to Flawed yet Functional! This summer, I’ve been trying to post quick and easy recipes to show that fresh, healthy food doesn’t have to take a ton of time in the kitchen. I get questions from working singles, busy moms, and even college students who want to eat healthier but can’t afford a lot of time in the kitchen. So how do you eat healthier? My recipe for success is 1 protein + 2 vegetables, and they don’t need to be fancy. Today’s recipe, Sage & Thyme Crispy Chicken Thighs is ready in under 30 minutes. If you pair it with a salad and a frozen or roasted vegetable, the whole meal comes together in 30 minutes. Let’s check it out!
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Seasoning
To begin, grab a small bowl and mix up the dry seasoning. If you want to be less precise, just sprinkle the seasoning over the chicken thighs as you go. Each thigh might not taste exactly the same, but sometimes, you’ve just got to rush!
As I showed in this recipe, I typically just rinse my chicken thighs, pat them dry with a paper towel, then lay them on a plate or sheet pan to season. Sprinkle all the dry seasoning somewhat equally over each chicken thigh. Drizzle with olive oil. Then pick up each thigh and rub the seasoning all over the thigh. Make sure to get some under the skin!
Cooking
The secret to crispy skin is to only flip the chicken once, and don’t move the chicken while it is cooking. Give the thighs lots of contact time with the pan to get that good crisp!
Cooking tip: This will make an awful mess of your stove and surrounding areas. Cover the pan with a splatter screen if you have one, but not a lid. The lid will trap in moisture, creating limp skin.
Use a cast iron pan for the best crisp. Cast iron gets hot quickly and distributes heat evenly. It is the ideal pan for crispy outcomes. However, if you don’t own a cast iron pan, give it a shot with what you’ve got!
Look what happens when you only flip the chicken once. Crispiness on both sides! Yum!
Always check the internal temperature of chicken (or any meat!) before serving. Use an instant-read thermometer inserted into the thickest part of the thigh. Chicken should read 165° when fully cooked.
Completing the Meal
Let’s talk about the rest of the meal for a moment. These thighs come together quickly and once cooking, require little attention. After you put the thighs in the pan, turn your attention to the rest of the meal. I like to serve my meals with two vegetable sides. Here are some quick ones that would go well with these Sage & Thyme Crispy Chicken Thighs.
- Wilted Bacon Summer Salad
- Roasted Broccoli
- Garlic & Onion Sweet Potato Fries
- Sautéed Green Beans
- Carrot Fries (Dill & Onion, Rosemary & Bacon)
These are my go-to’s for quick veggie sides, but that’s just the tip of the iceberg! The sky’s the limit! Be creative and try new veggies! For this meal, I chose some frozen organic green beans from Costco and Wilted Bacon Summer Salad.
Want more Paleo, AIP, Keto inspiration? Follow me on Pinterest!
That’s it! Once your vegetables are ready, plate up your Sage & Thyme Crispy Chicken Thighs and enjoy your quick, healthy dinner!
What cut of the chicken is your favorite? Do you enjoy the thighs like I do? What has been your go-to quick dinner this summer?
Sage & Thyme Crispy Chicken Thighs
Paleo and AIP approved quick and easy crispy chicken thighs. Throw some seasoning on the thighs then cook them in a cast iron pan, only turning once. How easy is that?
Ingredients
- 8 chicken thighs raw, skin on
- 1.5 tsp. sea salt
- 1 tsp. ground pepper
- 2 tsp. ground sage dried
- 1.5 tsp. thyme dried
- 2-3 Tbsp. olive oil divided
Instructions
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Rinse chicken under cold water and pat dry with a paper towel. Place on baking sheet or plate.
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Mix spices in a small bowl then sprinkle over the chicken. Drizzle 1-2 tablespoons of olive oil over the seasoning.
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Pick up each chicken thigh and rub the oil and seasoning all over the thigh. Try to get seasoning under the skin where you can but don’t pull the skin off.
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Heat a large cast iron skillet over medium heat. Add 1 tablespoon of olive oil to the pan. Place chicken in the pan skin side down and cook until skin is very brown and crispy, about 10 minutes.
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Turn chicken over (only once!) and cook until the internal temperature reaches 165°, about 10 minutes.
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Serve with your favorite vegetables and enjoy!
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