#baked chicken thighs

[nochearecipebook]

Chicken Thighs "Tropicana"

There is no question in my mind that this chicken thigh recipe will not disappoint you.  You might actually even be impressed with its rich chicken flavor and juicy consistency to the point that I feel that it would have been a plate good enough for the menu of the famous club Tropicana in the old Havana of the 1950s.

In a large bowl, place six boneless and skinless chicken thighs upside down and season them with sea salt, garlic powder, ground black pepper, paprika and thyme.  Turn them over and repeat the seasoning process, place them upside-up on a tray then brush the top of each thigh with an egg wash and sprinkle some seasoned breadcrumbs on them, then refrigerate uncovered for at least two hours.

In a large non-stick pan heat some olive oil with butter and brown the bottom side of the thighs for about three minutes at medium-high heat, then place them upside-up back on the tray with some of the oil from the pan, sprinkle them with fresh lemon juice, cover with foil and bake them at 350 degrees for 30 minutes.  The thighs will render their own juices in the cooking process to make their own sauce.  At this time uncover the thighs and broil them at high heat in the middle oven rack for 6 to 8 more minutes, or until golden brown.  Once cooked, sprinkle some fresh cilantro or parsley to garnish them and pour some of the sauce on each thigh before serving.

[daily-deliciousness]

Creamy baked chicken thighs with mushrooms & bacon

[emily1-johnson]

8 eggs, 8 oz cream cheese, 1/2 stick butter in a blender, spray 8x8 pan, bake

@350 for 30 min (I went 40). Let deflate, sprinkle cinnamon, top with sugar-free syrup, berries, and whipped cream... reminds me of flan with a French toast taste."

[grubloved]

inaugural cookbook club massive success and so fucking tasty as hell. we did a menu from Company by Amy Thielen to kick things off with some freestyled additions and edits.

i made infused olive oil sourdough focaccia; lavender made crispy smashed chicken thighs w/ gin and sage jus. our friends made and brought a cabbage and potato matafans; bacon-fat roasted herb salad cauliflower; a cheese spread w/ whipped hot honey roast walnut goat cheese, manchego, another goat cheese i dont remember, and white aged cheddar; a grapefruit, pear, and thyme fizz and a lemoncello thyme spritz i didn't get pictures of; a fucking gorgeous patis du quercy; and honey pistachio brown butter custard ice cream.

[zillabean]

This chicken thigh I baked looks like a rain frog 😆🐸

[mariacallous]

There's just something about tearing and shredding flesh with your hands.

[beingatoaster]

today I cooked food for the 7 days I'm gonna be barnsitting and it took a good three hours but I'm gonna have the best medley dinners I've ever made

[n1ntendos]

i’m having a picnic 🧺 later this week and i’m tasked with cooking…i was thinking of doing like a full course but at this point i’m exhausted

[roseyanon]

made chicken, made banana bread, got a loaf of bread bread in the fridge to slow rise.... cooking, done did it =u=

[themanwhowouldbefruit]

honestly thank god for my freakish obsession with chicken nuggets i don't know how else i would be coping

[asexualbookbird]

i need to recharge but cant sleep because i dont know what time management is and put chicken soup in the slow cooker at 230 so i have to stay up to deal with that in a bit so! back to Defenseive Baking!

[daily-deliciousness]

Chicken in Greek yogurt sauce (6 Ingredients)

[emily1-johnson]

I'm excited to share this one with you guys! 3 ingredient everything bagels just made these and they were good! Recipe: 1 cup of plain greek yogurt 2 cups of almond flour 1 tsp of baking powder Combine the yogurt and almond flour until it forms a dough like consistency. You can use less almond flour just make sure it comes out doughy. Add tsp of baking powder and a dash of salt. Roll into balls, press them down, poke a hole in the middle with your finger and shape accordingly. Coat with egg wash (optional) Next add your topping. I used everything but the bagel seasoning but you can use seasme, garlic, salt, poppy seeds or even cheese! Pop in the oven for 15 - 20 minutes on 375 or until golden brown. That's it! You can make little breakfast sandwiches with these or with some veggies cream cheese and lox, you name it! Enjoy Edit: I see comments saying here are high calorie but there 160 cals and 4.5 carbs.. that's low carb. Add an egg and bacon that's less than 5 for breakfast Also you can definitely reduce the almond flour amount. I see a lot of greek yogurts are 15 carbs the one use I'd only 4 a serving, divided into 4 that's 1 plus the almond flour carbs. Use FINE MILLED almond flour, otherwise it might be gritty.

[edithallen]

Chicken Thigh - Baked Chicken Thighs With Mushroom Brown Rice This easy and delicious one-pan baked chicken and mushroom meal is easy on the budget and can also be made with white rice.

[moonstruckwytch]

Cor cor cor i have a would u rather for u:

Would you rather use zero recipes for a whole month (experimenting or cooking from memory is fine) or have to cook the same dinner for a whole week (u pick the dish) 👀👀👀

oh this answer may be wildly disappointing lmao.

i would rather make the same thing for a week, because honestly? sometimes i do that already. when i’m really truly burnt out and struggling i default to either making a huge batch or something and eating it for days, or making the same thing over and over. generally speaking it’s scrambled eggs with cheese, sausage, pan fried hash browns or tater tots, and toast. but in the interest of putting some more thought in, if i could only make one thing for a whole week? it would probably be either justine snack’s corn quinoa bake because that’s easy and versatile with toppings, (smoked salmon, avocado, maple chipotle roasted sweet potatoes and goat cheese is my go to) or a vietnamese ga xao xo ot recipe i saved from the wayback machine that’s almost a perfect duplicate for some of my favorite takeout in my hometown. i’d also probably happily eat oyakodon all week so long as i had a fresh pack of chicken thighs and didn’t have to defrost things.

honestly, the idea of trying to cook without recipes for a month is mildly terrifying. despite working in kitchens for years and having been cooking since i was 3 (when i topped my first pizza - there are pictures) i don’t like to experiment without a baseline. i can and will, but it’s not my preferred method. i like to make recipes as written once or twice to get a feel for them, and only then will i make alterations to my own tastes. i could probably cook from memory / experiment (without repeats) for 2 weeks or so before i got stressed about it.

this was fun. i’m always down to talk about cooking (but you know that!)