MEAL PREP ROASTED CHICKEN THIGHS
The idea of cooking ahead of time to have dinner or lunch ready to go all week is grand and all if you don't mind eating the same thing over and over again. There's another way: Make these juicy thighs, stow them in the fridge, and then use them to serve up a Spanish Rice Bowl, Apricot Chicken Salad and more.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Toss the chicken with the olive oil, vinegar, garlic, Italian seasoning, crushed red pepper, 1 1/4 teaspoons salt and a few grinds of black pepper until evenly coated.
- Place the chicken on a rimmed baking sheet and roast until golden and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 25 minutes. Serve the chicken in whole pieces or sliced crosswise into strips.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- Spicy Honey-Mustard Chicken: Dip chicken in store-bought spicy honey-mustard and serve with crispy potatoes and sautéed spinach.
- Curry Chicken: Serve with curried lentils, roasted carrots and yogurt sauce.
- Spanish Rice Bowls: Serve with smoked paprika rice, peas and sautéed onions.
- Apricot Chicken: Spread apricot jam over hot chicken and serve with a kale and apple salad.
FALL-OFF-THE-BONE CHICKEN
Steps:
- In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
- Arrange coated chicken thighs in an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum og 4 hours.
- Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil off the dish. Spoon out all juices and reserve for later.
- Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.
FALL OFF THE BONE CHICKEN
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
Provided by EdsGirlAngie
Categories Chicken
Time 13h
Yield 1 whole chicken
Number Of Ingredients 10
Steps:
- After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
- Place onion half in the chicken cavity.
- Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
- The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
- Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
- To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
- When done, remove chicken and let stand for at least 5 minutes, then carve and serve!
FALL-OFF-THE-BONE CHICKEN
A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.
Provided by Food Network Kitchen
Categories main-dish
Time 6h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 300 degrees F.
- Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
- Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
FALL OFF THE BONE ROASTED CHICKEN THIGHS RECIPE - (4.3/5)
Provided by Amanda26
Number Of Ingredients 9
Steps:
- Place chicken in single layer in 9-by-13-inch baking dish. In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F oven 45 minutes. Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour. Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.
FALL OFF THE BONE BAR-B-Q CHICKEN
This was one of my favorite meals growing up. We serve the remaining sauce over mashed potatoes. You can use bone-less chicken but it's not nearly as good.
Provided by Bekah Balmer
Categories Chicken Thigh & Leg
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes.
- Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan.
- Pour sauce over chicken.
- Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.
Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 148.8, Sodium 1771.8, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 29.4
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