An easy dinner recipe that the whole family will enjoy. Chicken thighs are seasoned, then baked for a filling meal that is easy on the wallet.
Do you have days when you really needed to go grocery shopping, but just don’t got around to it?
If so, this recipe is one to keep around. The whole recipe is chicken thighs and seasonings.
Next time you see chicken thighs on sale at the grocery store stock your freezer full.
A good tip to know about defrosting meat quickly is to put the meat in the sink with cold water. In order to do this, make sure the meat is in a leak proof plastic bag. Submerge the bag in cold water, changing every half hour. For 1 lb of meat, it should take about an hour. For more ways to safely thaw meat check out this article by the USDA.
Let’s talk about the dark meat of chicken – it often gets a bad rap.
Dark meat is actually high in healthy monounsaturated fats, similar to avocados. It is the skin of the chicken that you want to avoid.
I like to bake the chicken thighs with skin on, then take it off after cooking. This way you get the flavor from the fat in the skin, but you don’t get all the calories and fat from actually eating the skin.
Chicken thighs are also more cost-effective than chicken breasts. Bone in chicken is more flavorful as well. Watch to see how simple this recipe is to make!
- 6 - 8 chicken thighs
- garlic powder
- onion powder
- curry powder
- dried parsley
- Preheat oven to 350 degrees
- Pat chicken thighs dry with paper toweling
- Place in baking pan
- Liberally sprinkle seasonings onto chicken thighs
- Bake for 1 hour
- Broil for 1-2 minutes to get the skin crisp, watching to not burn spices
- Thermometer should read 165 degrees when cooked
- May cook at 400 degrees for 30 minutes if needed
Meat: 6-8 chicken thighs
Seasonings: garlic powder, onion powder, curry powder, dried parsley, salt, pepper
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I would love to hear what your go to chicken dish is. I am always looking for new ways to prepare chicken!
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