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    Baked Chicken Thighs

    ⭐️⭐️⭐️⭐️⭐️
    🍗Poultry
    ​

    4 servings

    portions

    1 hour 15 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 1/4 pounds bone-in, skin-on chicken thighs (about 4)

    3 garlic cloves (minced, about 1 tablespoon)

    3 tablespoons extra-virgin olive oil (divided)

    1 tablespoon paprika

    2 teaspoons Italian seasoning

    1 small lemon (zest and juice)

    1 1/2 teaspoons kosher salt (divided)

    1/2 teaspoon ground black pepper (divided)

    1 yellow onion (halved and thinly sliced lengthwise)

    Chopped fresh parsley or tarragon or thyme (plus additional for serving)

    4-6 red potatoes, quartered

    Instructions

    Marinate

    Pat the chicken dry and place in a large bowl or large ziptop bag. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken and turn to coat the chicken evenly ( or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours (let come to room temperature prior to baking).

    Prepare

    When ready to bake, place 1 rack in the center of the oven and 1 rack in the upper third (about 6 inches from the top). Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the onions in the center.

    Season

    Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then spread into an even layer.

    Nestle

    Remove the chicken from the marinade; shake off and discard any excess marinade. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan. Add in potatoes, drizzle with oil, season with salt, pepper, Italian seasoning & garlic powder.

    Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 165°F. Let rest on the pan for 5 minutes.

    Finish

    Stir the onions once more. Place the rack on the upper third rack and broil 1 to 2 minutes to crisp the chicken skin. Watch carefully, so nothing burns. Sprinkle all over with parsley. Serve the chicken hot, with the yummy, jammy onions complete with juices spooned alongside.

    Nutrition

    Taille de Portion

    1 (of 4)

    Calories

    598 kcal

    Lipides Totaux

    47 g

    Lipides Saturés

    11 g

    Lipides Insaturés

    32 g

    Acides Gras Trans

    0.2 g

    Cholestérol

    213 mg

    Sodium

    -

    Glucides Totaux

    8 g

    Fibres Diététiques

    2 g

    Sucres Totaux

    2 g

    Protéines

    36 g

    4 servings

    portions

    1 hour 15 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    2 1/4 pounds bone-in, skin-on chicken thighs (about 4)

    3 garlic cloves (minced, about 1 tablespoon)

    3 tablespoons extra-virgin olive oil (divided)

    1 tablespoon paprika

    2 teaspoons Italian seasoning

    1 small lemon (zest and juice)

    1 1/2 teaspoons kosher salt (divided)

    1/2 teaspoon ground black pepper (divided)

    1 yellow onion (halved and thinly sliced lengthwise)

    Chopped fresh parsley or tarragon or thyme (plus additional for serving)

    4-6 red potatoes, quartered

    Instructions

    1

    Marinate

    2

    Pat the chicken dry and place in a large bowl or large ziptop bag. In a small bowl, combine the garlic, 2 tablespoons oil, paprika, Italian seasoning, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Pour over the chicken and turn to coat the chicken evenly ( or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours (let come to room temperature prior to baking).

    3

    Prepare

    4

    When ready to bake, place 1 rack in the center of the oven and 1 rack in the upper third (about 6 inches from the top). Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the onions in the center.

    5

    Season

    6

    Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat, then spread into an even layer.

    7

    Nestle

    8

    Remove the chicken from the marinade; shake off and discard any excess marinade. Clear some spaces in the onions for the chicken thighs, then nestle them in, spacing them evenly throughout the pan. Add in potatoes, drizzle with oil, season with salt, pepper, Italian seasoning & garlic powder.

    9

    Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 165°F. Let rest on the pan for 5 minutes.

    10

    Finish

    11

    Stir the onions once more. Place the rack on the upper third rack and broil 1 to 2 minutes to crisp the chicken skin. Watch carefully, so nothing burns. Sprinkle all over with parsley. Serve the chicken hot, with the yummy, jammy onions complete with juices spooned alongside.