EASY ROASTED CHICKEN THIGHS
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 6
Steps:
- In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
- Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
- Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
EASY IDIOT PROOF CRISPY CONVECTION CHICKEN THIGHS
Make and share this Easy Idiot Proof Crispy Convection Chicken Thighs recipe from Food.com.
Provided by MGaige42
Categories Chicken Thigh & Leg
Time 1h15m
Yield 10 Thighs, 5 serving(s)
Number Of Ingredients 7
Steps:
- Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour.
- Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag.
- close bag, shake to mix well.
- preheat your convection oven to 375 degrees Fahrenheit.
- Rinse and pat dry your chicken pieces.
- Then take chicken pieces (I did three at a time) and drop into your bag of homemade 'shake 'n bake and shake to coat evenly.
- lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that's how much space I had in my broiling pan.
- place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes.
- Enjoy!
Nutrition Facts : Calories 539, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 223.8, Carbohydrate 28.8, Fiber 1.6, Sugar 0.9, Protein 36.8
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
EASY SKINLESS FRIED CHICKEN THIGHS
A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.
Provided by Silvia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
- Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
- Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 22 g, Cholesterol 149.4 mg, Fat 23.3 g, Fiber 1 g, Protein 43.6 g, SaturatedFat 6.3 g, Sodium 1302.2 mg, Sugar 1 g
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY
Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Arrange chicken thighs skin-side up on top of the vegetables.
- Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
SUPER EASY BARBECUE CHICKEN DRUMSTICKS & THIGHS
This recipe was given to me by a friend and I love it because it is very quick and easy to make & the taste is FABULOUS. Use your favorite BBQ sauce. This is best if you can let the chicken marinate all day or even better overnight. Cooking time includes both parts.
Provided by pterron94
Categories Poultry
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- PART ONE.
- In 1 or 2 oblong storage containers (depending on size of yours - I need 2) pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
- PART TWO.
- Put chicken inside Dutch Oven or other large pot with lid.
- Fill with water until water is about 2 inches higher than chicken.
- Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
- Pour chicken & water into colander to drain water.
- Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces).
- Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of).
- Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
- Cover container and put into fridge either for the rest of the day or overnight. Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
- Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom. It doesn't go bad.
- PART THREE.
- Preheat oven to 400 degrees.
- Place coated pieces on greased oblong pan.
- Bake for 40 minutes (tastes even better if done on a grill).
SUPER EASY ROASTED CHICKEN THIGHS
Roasted chicken thighs that hubby says "almost taste like fried!"
Provided by AMJcooks
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
- Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
- Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg
EASY OVEN-BRAISED CHICKEN THIGHS
This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.
Provided by Rebecca Reed Montano
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium-high heat until shimmering.
- Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
- Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
- Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the pan and let sit for at least 5 to 10 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g
SUPER EASY OVEN BAKED CHICKEN THIGHS
I love this recipe! Simple with tons of flavor and crispy coating. This is a great after work dinner, so quick to put together. I use bone-in thighs, but it could also be done with boneless thighs or breasts, just remember to adjust your cooking time accordingly. Doubles easily.
Provided by IHeartDogs
Categories Chicken Thigh & Leg
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In small bowl combine mustard, brown sugar and curry powder until well blended.
- Spread cornflake crumbs on a sheet of waxed paper.
- Spread some of the mustard on each thigh, coating both sides, and coat completely with crumbs.
- Place on a shallow baking pan (sprayed with cooking spray if desired) and bake on center rack for 35-40 minutes, or until cooked through.
Nutrition Facts : Calories 346.2, Fat 7, SaturatedFat 1.5, Cholesterol 114.5, Sodium 569.2, Carbohydrate 42, Fiber 2, Sugar 28.6, Protein 29.6
EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS
This citrus marinade makes enough for 6 skinless, boneless chicken thighs.
Provided by Ish Latif
Categories Marinades
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.
Nutrition Facts : Calories 13.4 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 161.2 mg, Sugar 0.6 g
EASY GRILLED CHICKEN THIGHS IN SWEET BBQ SAUCE
An easy & simple recipe to tantalise the palate! My mum taught me this one. It's very similar to the one's we've hear before, but it's got some twists. The good thing about this recipe is that it is so versatile: it can be chicken thighs or drumsticks or even pork chops or chicken wings!
Provided by Caterina L.
Categories Lunch/Snacks
Time 27m
Yield 2 chicken thighs, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a bowl and let the chicken marinate for at least 20min.
- Pre-heat the grill for 2 minutes.
- Grill the chicken thighs for 12 minutes on each side. Do not turn more than once but make sure you rotate the grill once, so that the chicken browns evenly.
EASY BAKED CHICKEN THIGHS
As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.
Provided by KALENG
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g
EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD
This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur. The combination creates a saucy, aromatic entrée that's perfect for serving over pasta or polenta.
Provided by Shira Bocar
Categories Food & Cooking Main Dish Recipes One-Pot Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
- Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
- Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
- Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.
EASY CHICKEN THIGHS AND RICE ONE POT MEAL
I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.
Provided by YankeeKat
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease a 13 x 9 inch pan or casserole.
- Remove skin and excess fat from the chicken thighs.
- Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
- Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
- Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
- Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
- Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.
Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9
EASY KETO BARBECUE CHICKEN THIGHS
A whole barbecued chicken can take a while, and it can be done in some places, and not in others. Use boneless, skinless chicken thighs for a quick and easy take on barbecue chicken. Bonus: use a keto-friendly barbecue sauce, and no one will even guess you are 'going keto!'
Provided by Bibi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 3
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
- Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken breast on the preheated grill and brush the top of each thigh with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
- Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.
Nutrition Facts : Calories 308 calories, Carbohydrate 22.7 g, Cholesterol 77.6 mg, Fat 13.8 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 816.6 mg, Sugar 16.3 g
EASY SLOW COOKER CHICKEN THIGHS WITH HONEY
This is one of my favorite slow cooker recipes cause it takes no time to prepare and is soooo good! We usually just serve it with rice and some veg.
Provided by KarlHeinz
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cumin, thyme, and paprika in a small bowl and rub chicken thighs with spice mix on all sides.
- Heat oil in a skillet over medium heat and brown chicken on all sides, about 10 minutes. Place chicken in a slow cooker. Cover with chopped garlic.
- Stir honey and mustard together in a small bowl and pour over chicken. Pour in chicken broth and close slow cooker.
- Cook on Low until chicken is cooked through, about 6 hours. Season with salt and pepper.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 20.4 g, Cholesterol 191.7 mg, Fat 11.5 g, Fiber 0.3 g, Protein 45.7 g, SaturatedFat 2.7 g, Sodium 571.8 mg, Sugar 17.6 g
RIDICULOUSLY EASY JUICY CHICKEN THIGHS
I am almost too embarrassed to post this because of its simplicity, but my family loves it. I always used to marinate chicken in Italian Dressing and one day I realized I was out so I grabbed a bottle of Newman's Own Light Lime Vinaigrette instead because it's all I had on hand (and it's 50% less fat and 52% fewer calories than regular dressing). WOW. The lime adds a wonderful "zing" to the chicken. Two ingredients. Can't get much easier than that. Tastes great served with couscous (use some of the juices atop the couscous) and a green veggie. I plan to try this method on chicken kabobs on the grill in the summer months.
Provided by Epi Curious
Categories Whole Chicken
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Wash chicken thighs and pat dry. Place the chicken skin side up in a shallow baking dish and pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator for a minimum of an hour.
- Preheat oven to 375 degrees. Retaining the marinade, cook the chicken, uncovered, for 45 to 60 minutes (to desired doneness).
BRAISED CHICKEN THIGHS WITH 20 CLOVES OF GARLIC, PATRICIA'S EASY
Categories Poultry Braise Kid-Friendly Quick & Easy Wheat/Gluten-Free Dinner Buffet Fall Spring Summer Winter Potluck
Yield depends # of people
Number Of Ingredients 8
Steps:
- 1.remove as much fat as possible from thighs, roll back up into thigh shape, salt and pepper them 2. Sweat chopped onion in olive oil until soft 3. make room and sort of brown thighs on both sides., They will not really brown as there is no skin 4. Add 10-15 garlic cloves (I buy already peeled garlic and never add enough cloves to the pot, they are so good 5. Add white wine a cup or more 6. bring to a boil, turn down the heat to a bare simmer and cook for an hour (?) If becomes too dry add more liquid: water or chix broth. (More wine if you are going to continue cooking for awhile. otherwise the added wine gives this lush chicken recipe a harsh taste.)
KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS
These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!
Provided by Kona K
Categories One Dish Meal
Time 50m
Yield 4 thighs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.
- Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.
- Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).
- When you're ready to cook, preheat oven to 350 degrees.
- Place chicken thighs in single layer on a baking tray.
- Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.
- Bake for about 30-45 minutes, or until chicken is completely cooked.
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