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"This chicken dish is one of my favorites (and my boyfriend&amp;#x27;s!) for an easy weeknight meal. You get all the flavor and aroma of roasting a whole chicken, with a lot less fuss. I use boneless, skinless thighs, which are more moist and flavorful than breasts (but feel free to go with white meat if you prefer). I&amp;#x27;ve included three variations of this recipe, but after you get the basic recipe down, you can add your own twists to it as well. I like to serve this with a hearty salad and a chunk of crusty bread. My boyfriend prefers mashed sweet potatoes or onion rings. Basic Recipe: Oven-Roasted Chicken Thighs Serves 2 Ingredients 2 boneless skinless chicken thighs 2 tablespoons butter or olive oil Fresh black pepper to taste Coarse sea salt (I like La Baleine) to taste Juice of one lemon Directions Take the chicken out of the refrigerator about 30 minutes before cooking (if frozen, put it in the refrigerator at least six hours before your cook time) and let it rest. Preheat oven to 425 degrees. Trim any excess fat off the chicken and place the chicken in a glass baking dish. If you&amp;#x27;re using butter, warm on low on the stovetop and add the salt and pepper. Drizzle butter or oil over the thighs, turning over a few times to coat. Put in the oven on the center rack for 20 minutes, then take the thighs out, flip them over, and coat the with the juices in the bottom of the dish. Cook for another 10 minutes, checking to see they are 160 degrees with a meat thermometer. Variations: Recipe #2: Honey-Dijon Chicken Prep the chicken as described above (trimming and placing into the baking dish). In a small bowl, mix 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 teaspoon of smoked paprika, and the rest of the above ingredients (use olive oil, not butter for this version) and stir. Pour over the chicken, and follow the above directions. Recipe #3: Spicy Chicken Prep the chicken as described above (trimming and placing into the baking dish). In a small dish combine 1 teaspoon chili powder and a half teaspoon each of garlic powder, onion powder, red pepper flakes, and cumin. Warm butter (olive oil will work too) on the stovetop, add spices (including salt and pepper to taste), and cover the chicken with the melted butter mix. Follow the above directions to finish. Great with a little guacamole! What do you think? Which of these versions would you try? Or do you have your own favorite twist on roasted chicken (and if so, let us know)?"^^<http://www.w3.org/2001/XMLSchema#string>
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