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Just fixed them this past Sunday. I would never remove the skin, or de-bone them. those are the 2 places with most of the flavor. For those who do not like the skin and many do not, it can easily be removed before eating. Spoiled brat never eats the skin. He did for years, but not now. Oh, he does on fried chicken, but we rarely have it fried.
Do not remove the skin and leave the bone in. I am actually making these tonight in the oven seasoned with Garlic powder, onion powder, paprika, and chili powder. Bake on 350 degrees for about 35-45 minutes. If you want to use boneless skinless thighs I egg and bread them like chicken cutlets and pan fry them.
This, without the chili powder, and MAYBE a little paprika. Don't forget the black pepper and kosher salt.
One thing some seems to forget or not realize: keeping the skin on the thighs holds the moisture in. If the skin is removed the outside of the thigh or any part of the chicken, for that matter, but the dark meat more so a might be dry.
What I do is to 'loosen' the skin and season the meat...replace the skin and bake 'em...when they're done just remove the skin...works well.
Koale
This is what I do, too. S&P, a blort of dijon mustard, garlic powder and fines herbes. Pull the skin back over and more S&P, garlic powder, fines herbes and cayenne. Roast in a 400 degree oven for about 35 minutes so the skin is uber crispy for the skin eaters.
I usually do one of the big family packs at a time, so I have leftovers for lunch or for chicken salad, and there's always a lot of fat & cooking juices left over, so I pour those off into a glass bowl and later in the week I have some wonderfully flavored stock to cook greens in, and I can either use some of the schmalz or throw it out.
I put the thighs in a pyrex roasting dish along with rice and bake for 45 minutes. Nuke some steam able veggies and there you go. Easy dinner!
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hmmm.
