By far, the most common way I prepare chicken these days is by roasting thighs. I went through a phase where I was doing whole chickens, and there's definitely something satisfying about pulling a whole bird from the oven. But for convenience, cost and flavor, I think that thighs are the way to go. I know some of you may be into the whole boneless, skinless breast thing, but I just find them dry and flavorless. Crisp skin, flecked with coarse salt, cracked pepper and rosemary is where it's at.Simply 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 place the thighs, skin side up, on the wire racks from my toaster oven and set those over a foil-lined sheet pan. Season the thighs liberally with kosher salt, freshly cracked pepper and coarsely chopped fresh rosemary. Bake on the middle rack of a 425 degree oven for roughly 45 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.
If you like, save the chicken fat and drippings and use them to brown some sliced, boiled potatoes with a little garlic and more rosemary.
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