The bone-in chicken thigh is dark meat, which means it has more fat than the upper extremities, thereby requiring more time to cook. However, we consider baking the best way to do that. Here’s something to give you a start:

• In a skillet, render the fat on both sides until it’s golden and crispy.
• Cook all the veggies and spices separately. 
• Lay both out on a baking dish and put in the oven until it loses resistance to pointed ends.

The rendered fat will lock the juices that come out as the thigh cooks, keeping them within instead of letting them spread out and drying up the meat.

A fresh chicken thigh must be a light to dark pink color, lack odor or grayness, and be slimy and not sticky when touched with bare hands. 

In other words, it should come from Meat to Door. 

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