Roasted Chicken Thighs

There's not much that's as cheap as bone-in, skin-on chicken thighs at the grocery store.  Just compare the price per pound with boneless, skinless types and you'll probably consider buying a boning knife and doing it yourself.  I don't know if I said it before, but I'm cheap.

If you want an easy, inexpensive dinner, you should consider this one.

Bone-in, Skin-on chicken thighs (1-2 per person depending on the size of the thighs)
Olive Oil
Kosher, Sea or other coarse salt
Black pepper
Alternatives: 1 garlic clove per chicken thigh, 1 sprig of thyme per chicken thigh, 1 lemon wedge per chicken thigh

1.  Crank your oven up to 400 degrees and line a cookie sheet with tin foil.
2.  Drizzle olive oil on each chicken thigh on both sides.  Sprinkle salt and pepper on both sides and rub everything in.
3.  Lay the thighs skin side up on the cookie sheet.
3a.  For a fancy touch, put 1 garlic clove, 1 sprig of fresh thyme, and 1 wedge of lemon under each chicken thigh.
4.  Bake the thighs for 30-40 minutes, depending on how hot your oven runs.  When done, the juice should run clear when thigh is pricked with a knife and the skin should be golden brown and crispy.

You can fix this with whatever side dishes you like.  I usually pick one vegetable to steam and grab one of those cheap, flavored packages of rice or noodles.  If you want to make something fancy like risotto, this works as a wonderful, easy protein.