Except for occasions where they are pounded, lightly breaded, and fried in a thin slick of olive oil, I am anti-boneless, skinless chicken. Chickens are meant to have skin and bones, otherwise they’d have no flavor and would be written off as weird, lumpy egg layers. If you are incredibly insistent on not eating the fatty part, remove the skin after you cook it— you still get all the moistness and flavor and you don’t have to beat yourself up for eating the crispy, drippy, delicious part.
What I’m really trying to say is healthy doesn’t have to be flavorless. These roasted chicken breasts are a perfect example of how simple and tasty healthy cooking can be. Bright lime zest, lusty garlic and a little char from the oven’s high heat is all you really need to be satisfied and still feel good the next morning.
- Zest from 2 medium limes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 pounds bone-in, skin-on chicken thighs
- Heat oven to 450°F. Combine lime zest, garlic, and half the olive oil in a small bowl.
- Remove any excess skin from the chicken thighs then rub a small amount of lime mixture under the skin of each thigh, evenly distributing the lime mixture between all the thighs.
- Arrange the thighs on parchment or foil-lined baking sheets. Drizzle the remaining oil over the chicken and generously season the chicken on both sides with salt and pepper.
- Roast thighs until the skin is crispy and the chicken is cooked through, about 20-30 minutes.