Dinner Essentials Buttery Baked Chicken Thighs Recipes

BAKED CHICKEN THIGHS

Steps:

• Pat the chicken dry and place in a large bowl or large ziptop bag. Add the garlic, 2 tablespoons oil, Italian seasoning, rosemary, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken (or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes and up to 1 hour or cover and refrigerate for up to 12 hours.
• When ready to bake, preheat the oven to 425 degrees F. Thinly slice the onions and place in a 9x13 or similarly sized roasting pan or casserole dish.
• Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
• Remove the chicken from the marinade and shake off any excess. Clear some spaces in the onions for the chicken, then nestle it in.
• Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that's 25 to 35 minutes total), until the internal temperature of the chicken reaches 155 to 160 degrees F (chicken is considered cooked at 165 degrees F, but its temperature will continue to rise as it rests). If you'd like to brown the chicken skin further, at the end of the cooking time, place the pan under the broiler for 1 to 2 minutes (watch closely!).
• Remove the chicken to a serving plate. Cover and let rest 10 minutes. Stir the onions in the pan, spread them into an even layer, then return them to the oven to roast further while the chicken rests. The onions will become jammy and a few might look a little crispy.
• Remove the onions from the oven, then stir the vinegar into them. If desired, return the chicken to the pan and place under the broiler for crispy skin.
• Serve the chicken thighs warm, with onions spooned over the top. Sprinkle with fresh herbs.

BUTTERY BAKED CHICKEN

Steps:

• Place flour in shallow bowl.
• Combine butter and spices.
• Coat chicken with flour; roll in butter.
• Place in greased baking dish.
• Mix crumbs with cream, and any remaining butter mixture (sometimes I have some, sometimes not).
• Pour cream around chicken.
• Bake, uncovered, at 350°F for 30 minutes, or until juices run clear.

EASY OVEN-BRAISED CHICKEN THIGHS

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.