Often I roast my prepared chicken thighs over a bed of vegetables, typically zucchini or yellow squash, but this time I used a halved and cleaned very small spaghetti squash with a thigh over each of them. When they were done I mashed butter and shredded italian cheese in each squash half.
I love my roasted chicken, though it’s very simple the flavors are lovely! I eat, almost exclusively, thighs. The first thing I do is rub the meat – under the skin – with olive oil. Then I rub the meat – under the skin – with seasoned salt. Then I roast it at 375F. Crispy skin, every time, and juicy meat.
This was an excellent, cheap, and easy meal!
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