Easy Baked Chicken Thighs With Squash And Peppers Recipes

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!

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.

CHICKEN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens 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).