Easy Baked Chicken Thighs With Squash And Peppers Recipes

ROAST SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 400°F
• Halve squash and remove seeds
• Slice into thin (1/2-inch thick) half moons
• Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO
• Season it with salt, pepper and nutmeg
• Toss squash to coat and arrange in even layer
• In a large mixing bowl, combine mustard and syrup
• Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary
• Season chicken with salt and pepper, add to bowl and toss to coat evenly
• Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes
• Serve chicken with squash alongside
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CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

CRISPY BAKED CHICKEN THIGHS

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.

EASY BAKED CHICKEN THIGHS

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).

EASY BAKED CHICKEN THIGHS WITH SQUASH AND PEPPERS

Steps:

• Place raw chicken thighs in a gallon size zip-top bag.
• In a medium bowl mix 4 tablespoons olive oil, garlic, thyme, juice from one lemon, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together to make the marinade.
• Pour the marinade over the chicken in the bag. Make sure the bag is securely closed. With your hands mix the marinade and chicken in the bag to evenly coat the chicken.
• Refridgerate the chicken in the marinade for at least 30 minutes. See notes for marinating longer.
• Chop the yellow squash, peppers, onions and mushrooms in bite sized chunks then place in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables in the oil to coat evenly with clean hands.
• Preheat oven to 375 degrees. Lightly oil the baking sheet with cooking spray. Place the marinated chicken thighs on the pan. Bake chicken thighs in the oven for 20 minutes.
• Add the vegetables around the chicken on the baking sheet. Cook the chicken and vegetabls for 25 minutes more, or until the chicken reaches an internal temperature of 165 when checked with a meat thermometer. Chicken will be golden brown and vegetables will be tender.
• Serve hot, garnishing with more fresh thyme or parsley if desired. Enjoy!