Help with Chicken Thighs
I purchased two value containers of skin-on chicken thighs recently and I've cooked off about 15 thighs already in a couple different ways. Long story short, I botched up the majority of said thighs and I'm really looking for a good way to use these thighs, preferably while leaving the skin on. Any suggestions? Any tips for how to effectively roast thighs in an oven with crispy skin?
thanks in advance