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
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER
Have a pair of tongs at the ready and be prepared for flare ups due to the butter. From Weber's New Real Grilling" by Jamie Purviance.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a fork, combine the butter ingredients. Divide the seasoned butter into 8 equal portions.
- Prepare the grill for indirect and direct cooking over medium-high heat.
- Pat chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin of the thighs, being careful not to completely separate the skin from the meat. Lift skin up and place a portion of butter underneath. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. Season thighs on both sides with salt and pepper.
- Grill thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm and lightly marked on the bottom, 18 to 20 minutes. Then turn the thighs over and cook over direct medium-high heat, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more. If flare-ups occur (and they did frequently for me), move the thighs temporarily over indirect heat. Remove from grill and let rest for 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 608.9, Fat 52, SaturatedFat 22.8, Cholesterol 219.8, Sodium 603.8, Carbohydrate 0.9, Fiber 0.1, Protein 33.3
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
CRISPY-SKIN CHICKEN THIGHS
Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
- Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.
Nutrition Facts : Calories 917 calories, Fat 60 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.74 milligram of sodium
CRISPY PROSCIUTTO CHICKEN
This simple, filling chicken supper is made with just four ingredients and is low calorie and full to the brim with fibre
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken
Nutrition Facts : Calories 467 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
CRISPY CHICKEN THIGHS
This makes a delicious dinner, fast and economical too.A friend passed on the recipe to me and I have made it several times.
Provided by Nelly
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the garlic, chilli, lemonrind and coriander or parsley.
- Generously season the chick thighs, then gently loosen the skin from the flesh.
- Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
- Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
- Turn the chicken and squeeze over the lemon juice.
- Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.
Nutrition Facts : Calories 416.3, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 146.1, Carbohydrate 5, Fiber 0.5, Sugar 1.8, Protein 33.2
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