JUICIEST BAKED CHICKEN THIGHS RECIPE
Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven.
Provided by Suzy Karadsheh
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- Season the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly.
- Make the rub. In a small bowl or measuring cup, combine the rub ingredients. Whisk until everything is well-incorporated.
- Rub the chicken with the tomato rub on both sides, applying underneath the skins first.
- Prepare a 9" X 13" baking dish. Brush the bottom of the dish with extra virgin olive oil. Arrange most of the sliced onions on the bottom. Arrange the chicken on top of the onions. Now add the rest of the onions and the sliced tomatoes between the chicken thighs. Pour in about 1/4 cup of water from the sides of the baking dish.
- Bake in the middle of your heated rack for 40 minutes or so, then, for crispy colored skin, put it under the broiler for a couple of minutes (watch carefully).
Nutrition Facts : Calories 312.9 kcal, Carbohydrate 8.1 g, Protein 20.1 g, Fat 28.1 g, SaturatedFat 6.3 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 323.2 mg, Fiber 2 g, ServingSize 1 serving
CHICKEN THIGHS WITH TOMATOES
Steps:
- Heat oil and butter in a large skillet.
- Saute the chicken thighs, turning frequently until browned on all sides.
- Remove chicken to a casserole dish and set aside.
- Heat oven to 350 F.
- Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes.
- Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
- Add mushrooms, olives, thyme and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
- Pour over the chicken in the casserole.
- Cover and bake for 40 minutes.
Nutrition Facts : Calories 551 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 3 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g
BAKED CHICKEN THIGHS WITH TOMATOES AND GARLIC
A simple recipe for one-skillet baked chicken with tomatoes, garlic, and fresh herbs. Chicken thighs are seared until crispy and golden in a cast iron skillet, and then baked with tomatoes and garlic. Recipe updated 8/27/19.
Provided by Elizabeth Stark
Categories Dinner
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Rub 1 teaspoon sea salt all over the chicken.
- Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until skin is deep golden. Flip, and sear 3 minutes more. Add garlic when there's 1 minute of cook time left. Remove from heat.
- In the same skillet, carefully arrange kale ribbons around pan, tucking them under the chicken, and then tuck tomatoes all over so they surround the chicken thighs. Sprinkle generously with sea salt and 1/2 teaspoon pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are bubbling and jammy. Remove from oven and sprinkle chicken with fresh herbs.
- Place a generous dollop of buttery grits in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.
CRISPY BAKED CHICKEN THIGHS
This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.
Provided by John Goddard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
- Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
- Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 0.1 g, Cholesterol 71 mg, Fat 11.8 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 90 mg
BAKED CHICKEN THIGHS WITH CHERRY TOMATOES
Steps:
- Preheat the oven: Set the oven to 375°F (190°C).
- Prep the cherry tomatoes: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
Nutrition Facts : Calories 348 kcal, Carbohydrate 4 g, Cholesterol 192 mg, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, Sodium 370 mg, Sugar 2 g, Fat 22 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
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