Baked (bone-in) chicken thighs
Brown rice
Steamed broccoli

It was an oops. I was looking for boneless skinless chicken thighs for
a completely different type of recipe.

I didn't realize I picked up a package of bone-in (shut up!) skinless
thighs. If I'd have been looking for thighs with bones I'd have bought
them with the skin on. I cook those differently.

Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
thighs. That and the rice and the broccoli, leftovers for the freezer.

The seasoning for the chicken was merely breadcrumbs seasoned with salt
& pepper, dried thyme and a little granulated garlic. I brushed the
baking dish and the meaty side of the chicken thighs with a little oil.
Then I dredged the chicken thighs in the crumb mixture. When well
coated, into the glass Pyrex (gasp!) baking dish they went. Baked at
375F, about 20 minutes or so. I turned the dish once. YMMV. I wanted
the coating to be crisp and the meat very tender. That's exactly how it
turned out. Simple and delicious. Nope, no pics.

Jill