Crispy Chicken Thighs with Lemon Vinaigrette

Crispy Chicken Thighs with Lemon Vinaigrette

Adapted from Food & Wine

I made this recipe with bone in skin on thighs because I had them in the freezer. Replace them with boneless, skinless chicken breasts or thighs and you will only have to count the points from the vinaigrette. Just remember to adjust your cook time.

This can be made in the oven, convection oven or air fryer.

Makes 2 servings                                                           10 WW points / serving

2 bone-in, skin-on chicken thighs

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Cooking spray

2 Tbsp. Whole Lemon Vinaigrette

1. If you have the time, dry off the chicken, sprinkle with salt and return to the refrigerator for about an hour. This will help the chicken to brown.
2. Preheat the convection over or air fryer to 350F or the oven to 400F.
3. Place a rack on a baking sheet; coat the rack with cooking spray.
4. Place the chicken on a rack and coat with cooking spray
5. Sprinkle with black pepper.
6. Cook in the convection oven / air fryer for about 20 minutes or in the oven for 45 minutes; internal temperature should be 165F. Flip the chicken half way through cooking.
7. Transfer the chicken to plates and top with the vinaigrette.

Enjoy!