Roasting some chicken thighs is a fast, easy and inexpensive dinner. After removing from the package, wash and pat dry with a paper towel.

Liberally coat with olive oil, then sprinkle with kosher salt, freshly-ground black pepper and thyme.

Place in a shallow roasting pan and place in a hot 425 degree oven. For a darker and crispier crust, put the oven on Broil and set on the top rack, watching carefully to make sure they don't burn.

Flip them halfway through to brown the other side, about 20 minutes. Thighs will be done in about 40 minutes. Use a roasting rack if you're watching fat calories, as otherwise the thighs will be sitting in the drippings by the time they're done.

Alternately use rosemary, tarragon or sage instead of thyme.