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Pre-Heat Your Oven to 300 degrees F
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In a small bowl mix your dry spices together.
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Rinse your thighs and pat dry.
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In a bowl gently toss your thighs in the olive oil or melted coconut oil until well coated.
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Arrange the thighs in a roasting or baking pan in a single layer, skin side up (it is ok if they are touching).
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*For easier clean-up, line your pan with some parchment paper*
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Sprinkle the dry spices over your chicken thighs, add more if necessary.
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Put your pan on the middle rack in the pre-heated oven.
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Slow roast at 300 degrees F for 45 minutes.
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After 45 minutes raise your oven temperature to 425 degrees F.
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Bake an additional 30 - 45 minutes, until the skin is a deep golden brown.
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Remove the roasted chicken thighs from the oven and allow them to rest for about 5 minutes.
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Serve hot with your favorite veggie or salad.