Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs

I had some bone in chicken thighs in the freezer and was looking for ideas on line and found fitfoodiesfind which looked simple and delicious. I was being lazy so simple fit the bill.

I like dark meat rather than white meat to me it remains moist and I reserve cooking them when Lyn is fasting, I call them my bachelor nights.  The one key difference between the two is the fat content. Chicken thighs are fattier than the breasts and are also moister in comparison. However, both thighs and breasts have the same relative content of iron, sodium, and good cholesterol, they differ in the amounts of calories, fat and saturated fats.

Anway…. This baked chicken thigh recipe has the crispiest skin and the juiciest inside. You can’t go wrong with this recipe any day of the week.

Pictures borrowed form fitfoodiesfind

INGREDIENTS

  • 1.5lb. – 2 lbs. bone-in and skin-on chicken thighs (~4 large chicken thighs)
  • 1.5 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon honey
  • 2 tablespoons olive oil

How

  • Preheat the oven to 400ºF and line a baking sheet with aluminum foil and place a metal cooling rack on top of the aluminum foil. 
  • Add the granulated garlic, salt, and pepper into a small bowl. Set aside.
  • Next, prep chicken thighs by using kitchen shears to trim any excess skin. Next, draw out moisture from the chicken thighs by patting them with a paper towel.
  • Sprinkle the spices on the chicken thighs and use your hands to massage the spices into the chicken. Be sure the chicken thighs are covered with spices. Let the chicken sit for 10-15 minutes in the dry rub.
  • Place the chicken thighs on top of the metal rack.
  • In a small bowl, whisk the olive oil and honey together and drizzle the mixture over the chicken thighs.
  • Place the chicken in the oven and bake the chicken thighs for 30-35 minutes or until they reach 160ºF.

Remove the chicken from the oven and let the chicken rest for at least 5 minutes.

INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

MARCH 17, 2015 BY PREDOMINANTLYPALEO

 

Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.

 

Ingredients:

  • 1-2 pounds chicken breasts or thighs
  • 1 teaspoon sea salt
  • 1 onion, diced
  • 1 tablespoon avocado oil, lard, or ghee
  • 5 garlic cloves, minced
  • 1/2 cup organic chicken broth or homemade
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika (omit for AIP)
  • 1/4 cup white cooking wine (omit for AIP)
  • 1 large lemon juiced (or more to taste)
  • 3-4 teaspoons (or more) arrowroot flour
  1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
  2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
  3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
  4. Select the “Poultry” setting and make sure your steam valve is closed
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
  6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
  7. Stir and serve right away. This also reheats well as leftovers

garlic lemon chicken