Tuesday, September 6, 2011

Tasty Tuesday - Roasted Crispy Chicken Thighs & Blue Cheese Coleslaw

I made this meal last Friday night, along with a some good ol' Bush's baked beans. This was my first time roasting chicken thighs and although they set off the fire alarm and Emily & David's house for abut 10 minutes, they were mighty tasty! 

Roasted Crispy Chicken Thighs
Recipe adapted from here.

 Chicken thighs with skin on 
Salt, pepper and rosemary
Trim any excess fat from your chicken thighs, rinse them under cold water and pat them dry with paper towels.

I don't have a roasting pan with a rack, so I just placed the thighs, skin side up, on my baking cooling rack and set it over a foil-lined sheet pan. 

Season the thighs liberally with kosher salt, freshly cracked pepper and coarsely chopped fresh rosemary, or the rosemary/garlic blend. 

Bake on the middle rack of a 425 degree oven for roughly 25-30 minutes, until the juices run clear and the flesh is no longer pink at the bone. You're looking for an internal temperature of 180.

Turn on the broiler for a minute or so, so that the skin gets extra crispy!
(Supposedly) Fat Hen's Blue Cheese Coleslaw
Found here.


8 bacon slices, chopped (I cut this amount in half for mine)
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
16 ounces purchased coleslaw mix
1 cup crumbled blue cheese (I don't think I used this full amount either, seemed like a lot)
 Cook bacon in large skillet until crisp.
Using slotted spoon, transfer bacon to paper towels.
Whisk mayonnaise, vinegar and honey in large bowl.
Stir in coleslaw mix, blue cheese and bacon.  
Season with salt and pepper and toss to coat.  
Cover and chill.

Can be made 2 hours ahead of time. 


  1. ummm....that bluecheese coleslaw sounds like the best thing EVER! I cannot wait to try it!!!

  2. mmmmmmm fat hen - i could eat that every day!