It’s officially October. You know what that means, right? PUMPKIN SPICED EVERYTHING. These pumpkin spiced chicken thighs are no exception.
I know – we’re about a month behind Starbucks. They released their famous Pumpkin Spiced Latte in late August. But, in my opinion, we should hold off on our crazy love for pumpkin until October. It just feels appropriate 🙂
But now, the month is here. And I’m going full-pumpkin on all the meals that I can manage. Enter…these pumpkin spiced chicken thighs.
I know what you might be thinking…what kind of craziness is this recipe? But let me tell you that these chicken thighs are so dang good. Even just the smell will make your mouth water.
To me, chicken thighs are the superior choice vs the more traditional chicken breast. I would recommend using bone-in, skin-on chicken thighs because the flavor will be so much richer and juicier.
This recipe takes about 40 minutes to make but I promise the time is worth it. You’ll want to make sure you have an oven-proof skillet because you’ll pop these babies in the oven once you’ve given them some time on the stove.
Anytime we’re working with chicken, we want to make sure the meat reaches an internal temperature of at least 165 degrees Fahrenheit before we take them out of the oven. This is where a meat thermometer comes in extra handy. No one has time for under-cooked chicken.
They should come out of the oven looking crispy and golden brown. Serve these alongside your favorite vegetable. Maybe it’s steamed broccoli – an easy go-to. Or braised greens, perhaps. Mashed cauliflower would also be delicious. Heck, you can do all three if you want.
Make these pumpkin spiced chicken thighs and bask in the glory that is October and the beautiful fall season. And bonus – these are totally keto and paleo friendly!
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Pumpkin Spiced Chicken Thighs
- 2 pounds chicken thighs
- 1 tablespoon pumpkin pie spice
- 3 tablespoons olive oil
- Sea salt and fresh ground pepper to taste
Preheat oven to 350 degrees F.
Heat a heavy, deep, ovenproof skillet over medium high heat. Season the chicken with the pumpkin pie spice, and liberally sprinkle with salt and pepper. Add the chicken to the pan and cook until well browned.
Flip and transfer to oven and continue cooking until chicken has reached an internal temperature of 165 degrees.
Let rest for 5 minutes and serve.
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