Ingredients
4
organic chicken thighs with skin
Directions
2.
Dust the chicken with salt & adobo goya
3.
Separate the skin from the chicken just enough so you can insert a few rosemary sprigs inside
4.
Sprinkle with dried oregano.
5.
Put in a pyrex at 350 F for 10 minutes
6.
When 10 minutes pass, lower to 335 F
7.
This makes the skin crunchy and seals in the juices.
8.
Leave in for another 35 and take out.
9.
Chicken should be golden brown with a super crunchy skin and juicy on the inside.
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