Crispy Roasted Chicken Thighs -- (Adapted from AllRecipes.com) Combine ¼ teaspoon each of garlic salt, onion salt, dried oregano, thyme, paprika and pepper and toss with chicken thighs. Bake on a sprayed, foiled pan at 350 degrees for one hour.

Tangy Balsamic Chicken Thighs -- (Adapted from JustaTaste.com) Marinate chicken overnight in a tangy dressing made from ½ cup balsamic vinegar, ¼ cup soy sauce, ½ cup honey, 2 tablespoons olive oil, 4 cloves of minced garlic, 2 tablespoons of ginger, 2 tablespoons of scallions and ½ teaspoon of salt. Put all ingredients in a gallon-sized, sealable plastic bag, mix well and refrigerate. Remove thighs, set marinade aside and bake at 350 degrees on a foil-lined baking sheet for 30 minutes. Flip and broil for an additional five minutes. Meanwhile, while the chicken is baking, put the remaining marinade into a saucepan and bring to a boil. Once boiling, add one tablespoon of cornstarch to thicken the mixture. Whisk, boil again and brush over baked chicken. Serve with remaining marinade.

Red Wine Roasted Chicken Thighs -- Marinate chicken overnight in a mixture of 2 crushed garlic cloves, sage, rosemary, chopped carrots, diced celery, diced onion, 4 tablespoons of olive oil, a dash of nutmeg and 2 cups of dry red wine. Set oven at 400 degrees. Strain and reserve the wine mixture. Place chicken in buttered pan to sauté before baking. Add additional oil and 2 tablespoons of butter, then place pan in the oven for 20 minutes. Cook wine mixture in a saucepan and bring to a boil. Spoon over browned, baked chicken before serving.