Recipes for "chicken thighs"

Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 7 to 8 minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 20 to 30 minutes, or until the internal temperature of the chicken is 165°F. (Cooking time depends on the size of the chicken thighs, and how long you've cooked them in the skilled first.)

While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute.

Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Stir in the cream. Lower temp to medium. Let simmer for a minute.

To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over the chicken. Sprinkle with parsley.

Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.

Spread a teaspoon of olive oil over the bottom of a large (preferably 9 x 13-inch) baking dish. Add the potato slices, sprinkle with salt and pepper, and toss to combine. Arrange evenly over the bottom of the dish and bake for 15 minutes.

Baking the potatoes on their own first, without the chicken, ensures the potatoes will be fully cooked when the chicken is done.

Remove the casserole from the oven. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.

Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.

If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border (carefully, the dish it hot!), between the chicken pieces and the dish.

Whisk the vinaigrette again and pour it over the chicken, making sure the chicken is well coated.

Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

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Preheat the oven to 450˚F.

In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.

Set aside to marinate for 5 to 10 minutes. while you prep the vegetables. You can also do this step a few hours ahead of time and refrigerate to infuse with more flavor.

Trim the stalks to just get the bulb; remove the outermost layers (which tend to be dry and scuffed up). Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Evenly layer the fennel wedges in a large cast iron skillet or baking dish. Top with the orange slices.

Place the chicken on top of the fennel and orange slices. Scatter the thyme sprigs around, if using. Place in the oven and bake until the chicken is golden and the juices run clear when pierced and the chicken is at least 165°F in the thickest part, 35 to 45 minutes.

Serve the fennel, on or two orange slices, and chicken over rice (or another grain) and spoon any pan juices over top.

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Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C).

Season chicken thighs with salt and pepper.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until just browned, 2 to 3 minutes per side. Remove chicken to a plate.

Melt remaining 1 tablespoon butter in the skillet, stirring to loosen any browned bits on the bottom. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, honey, oregano, thyme, and basil until well combined. Turn off the heat and return chicken to the skillet, skin-side down.

Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Drizzle pan sauce over chicken thighs when serving.

Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.

Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.

Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.

Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.

Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.

Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.

Spoon reduced pan sauce over each chicken thigh and serve.

Gather the ingredients.

Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.

Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.

Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.

Bake in the preheated oven for 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes.

Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.

Preheat the oven to 375 degrees F (190 degrees C).

Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl; set aside.

Season chicken thighs on both sides with garlic powder and salt.

Heat olive oil in an oven-proof skillet over medium-high heat. Cook chicken thighs, smooth-side down, in hot oil until the bottoms are browned, 3 to 4 minutes. Flip thighs over and remove the skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce on top and around chicken thighs.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the centers of thighs should read at least 165 degrees F (74 degrees C).

Top each thigh with mozzarella cheese and continue baking until cheese is melted, 2 to 3 minutes. Garnish with parsley to serve.

Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

Preheat charcoal grill to high heat.

Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.

Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.

Combine smoked paprika, garlic powder, sugar, black pepper, onion powder, cayenne pepper, and salt in a large, resealable plastic bag. Add oil and gently squeeze the bag to mix oil and spices.

Place chicken thighs in the bag, press out as much air as possible, and seal the bag. Gently squeeze the bag until chicken pieces are coated with spice blend and oil. Remove chicken pieces; place in a single layer on the prepared pan.

Bake in the preheated oven, uncovered, until thighs are no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Gather all ingredients.

Season chicken on both sides with salt and pepper.

Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 3 to 5 minutes.

Flip chicken and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.

Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get garlic and onion to mix with the liquid.

Return chicken to the skillet, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

Arrange chicken on a serving plate and drizzle liquid from the pan on top. Sprinkle with cilantro to serve.

Enjoy!

Whisk Worcestershire sauce, soy sauce, teriyaki sauce, molasses, and liquid smoke together in a bowl until molasses has dissolved; whisk in canola oil, sesame seeds, brown sugar, minced garlic, paprika, garlic salt, and garlic pepper.

Pour marinade into a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove chicken from marinade; shake off excess. Discard remaining marinade.

Cook chicken on the preheated grill until no longer pink and the juices run clear, about 12 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (75 degrees C).

Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil; grease with cooking spray.

Combine mayonnaise and paprika in a bowl; mix well. Stir together panko and garlic powder in a second bowl.

Spread mayonnaise mixture over each chicken thigh; press into panko mixture to coat. Place in the prepared baking dish; spritz thighs with cooking spray.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

Gather all ingredients.

Arrange chicken thighs in a single layer in the bottom of a 4-quart slow cooker.

Whisk low-sodium soy sauce, ketchup, honey, garlic, and a pinch of salt together in a bowl; pour over chicken thighs.

Cover and cook on Low for 4 hours or on High for 2 to 3 hours. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).

Mix cornstarch and water together in a small bowl to make a slurry; stir into the sauce. Cover and cook on High for about 15 minutes more, until sauce thickens slightly.

Serve chicken with sauce spooned over the top. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Place chicken in a large bowl and coat generously with salt, pepper, and paprika.

Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.

Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.

Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into the pan and evenly distribute carrots around the chicken. Cover the pan with aluminum foil.

Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.

Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.

Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.

Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.

Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.

Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Season chicken with garlic powder, salt, and pepper.

Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.

Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.

Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.

Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.

Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

In a large shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine.

In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.

Pat the chicken thighs dry using a paper towel. Place chicken in the flour-spice mixture to coat on both sides. Shake off the excess flour (and make sure to set the flour aside, you’ll need it to make the gravy).Add the coated thighs to the pan without crowding and sear in two batches (if necessary) until golden brown, 1 to 2 minutes per side. Set chicken aside on a plate.

Add the onions to the skillet and decrease the heat to medium. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add garlic and cook until fragrant, 45 to 60 seconds.

Add the remaining flour-spice mixture to the onions and stir to coat and combine. Add the chicken stock to the onion flour mixture. Stir to combine. Increase the heat to medium-high. Bring the mixture to a boil. Decrease the heat to low and simmer.

Add to the skillet the reserved chicken thighs with any accumulated juices, thyme sprigs, and the bay leaf. Nestle the thighs into the onions and turn to coat all sides in the gravy.

Transfer the skillet to the oven, uncovered, and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165°F when inserted with an instant-read thermometer, 20 to 25 minutes.

If the gravy seems too thick, remove the chicken thighs to a serving plate and add chicken stock a little at a time. (The sauce should be thick enough to coat a spoon.)

Taste and adjust for seasoning with salt and pepper. Serve immediately.

Place a rack in the center of the oven and preheat.

In a medium bowl, whisk together 1/4 cup olive oil and the honey, lemon juice, garlic, and thyme. Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes on the countertop or up to 8 hours in the fridge.

If you’re marinating for more than half an hour, cover and transfer to the fridge. Remove from the fridge 30 minutes before cooking.

Simply Recipes / Sally Vargas

On a large baking sheet, toss the potatoes with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Bake until slightly tender and lightly browned, 25 minutes.

Simply Recipes / Sally Vargas

Remove the potatoes from the oven and spread the shallot and apple slices around the potatoes.

Remove the chicken from the marinade and place it skin-side down atop the potato and apple mixture. Season the bottom of the thighs with salt and pepper. Flip the thighs so they’re skin side up and season the skin side with salt and pepper.

Drizzle the excess marinade over chicken, apples, and shallots, tossing to coat, while ensuring that the chicken is still sitting skin-side up and on top of the produce. Season the shallots and apples with salt and pepper.

Simply Recipes / Sally Vargas

Return the pan to the oven and roast until the chicken is cooked through and registers an internal temperature of 165°F, the skin is golden brown, and the apples and shallots have softened slightly, another 30 to 35 minutes. Serve immediately.

Leftovers can be kept in an airtight container for up to 3 days.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Pat the chicken thighs dry with paper towels, then sprinkle them all over with the salt and pepper.

Add the flour to a shallow dish. Dredge the seasoned chicken thighs in the flour, making sure they are lightly coated on all sides.

Heat the olive oil in a large Dutch oven over medium heat. When the oil begins to shimmer, add the chicken thighs to the pot, skin side down. Let them sear without moving until they are well browned and can easily release from the bottom of the pot, 3 to 5 minutes. Use a pair of tongs to flip the thighs over and sear until the thighs are a bit browned on the bottom, about 2 more minutes. Transfer the seared chicken to a dish and don’t wipe out the pot. The chicken will not be cooked through.

If your pot is not big enough to fit all of the chicken thighs, brown the thighs in 2 batches.

Add the garlic, onion, and mushrooms to the pot. Sauté until the mushrooms have given up all of their liquid and the onions are just beginning to brown, about 5 minutes. Add the thyme and bay leaves and sauté until aromatic, another minute.

Add the white wine to the sautéed vegetables. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Let the wine come up to a simmer and reduce until the liquid has mostly evaporated, 6 to 8 minutes. Add the chicken broth and tomatoes and stir to combine.

Return the chicken to the pot, nestling the thighs in with the vegetables. Let the sauce come up to a simmer, then turn the heat down to medium-low. Simmer, uncovered, until the sauce has thickened and the chicken is cooked through, 40 to 50 minutes. The chicken thighs should register at least 165°F in the thickest part without touching the bone.

Top the chicken with the parsley and serve with pasta or rice.

The chicken will keep, refrigerated, in a tightly lidded container for 3 to 4 days.

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