Best Roasted Chicken Thighs And Giardiniera Relish Recipes
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.
CRISPY BAKED CHICKEN WITH GIARDINIERA
Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.
Provided by France C
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g
ROASTED CHICKEN THIGHS AND GIARDINIERA RELISH
Make and share this Roasted Chicken Thighs and Giardiniera Relish recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil (4 tablespoons), parsley and pepper in bowl. Set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish.
Nutrition Facts : Calories 546.9, Fat 45.6, SaturatedFat 10.3, Cholesterol 157.9, Sodium 144.3, Carbohydrate 0.2, Fiber 0.1, Protein 32.5
OVEN-ROASTED CHICKEN THIGHS
Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.
Provided by Aroma and Essence
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
- Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
- Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 199.5 calories, Carbohydrate 1.6 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 849 mg, Sugar 0.2 g
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
- In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
- Heat oven to 425 degrees.
- In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
- Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN THIGHS WITH SWEET ONION BALSAMIC RELISH
Based on a Cooking Light recipe, this has been modified to suit my own tastes. The sweet onions and balsamic vinegar create a lovely contrast in flavors that pair together so well. I usually serve this with couscous or brown rice with a green vegetable such as zucchini or spinach. Reheats well for lunch the next day.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium heat.
- Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
- Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 teaspoons balsamic vinegar.
- Cover, reduce heat, and simmer 25 minutes or until chicken is done.
- Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates.
- Stir in 1 teaspoon vinegar, and sprinkle with parsley.
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