Baked Chicken Thighs

Chicken thighs are a staple in my kitchen. They're inexpensive and I can depend on them always being moist and juicy after cooking. This recipe, from the NYT Cooking section, uses thighs with the skin on, which prevents the tender meat from drying out in a hot 425 degree oven.

Chicken thighs are now on the Weight Watchers Zero Point food list, so you don't have to count them after you remove the skin. But how do you count the points for the marinade, which includes a fair amount of olive oil? I did some research and came up with the suggestion of a WW Coach who suggested adding 1 point for each piece of chicken. The theory is that most of the marinade remains in the bowl, not on the chicken. I counted each serving as 2 Points just to be on the safe side. Trust me, these chicken thighs are so juicy and delicious, you won't mind the 2 extra Points one bit.

1/4 cup olive oil

1 Tbsp. minced garlic (about 2 large cloves)

1 Tbsp. Dijon mustard

2 tsp. dried thyme, rosemary or oregano, or 2 tsp. Italian seasoning

1 1/2 tsp. kosher salt

1 tsp. black pepper

1 lemon

6 to 8 skin-on, bone-in chicken thighs, (about 3 lbs.) patted dry

Chopped fresh Italian parsley, for serving (optional)

In a large bowl, combine the olive oil, garlic, mustard, thyme, salt and pepper.

Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined.

Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator.

Heat the oven to 425 degrees F. and lift the chicken thighs from the marinade, letting any excess drip into the bowl. Place the thighs on a sheet pan and let them sit at room temperature while the oven heats. Bake until fully cooked and lightly browned, 25 to 30 minutes. An internal temperature inserted into the thickest part of the thigh should read 165 to 175 degrees.

Cut the lemon in half and squeeze over the chicken. Sprinkle with salt and pepper and serve with the parsley.

Serves 6

WW Points per serving: 2