Baked Chicken Thighs Recipes
Chicken thighs not much different from chicken breasts. Baking chicken thighs with the skin on is a great way to retain all the moisture and juiciness inside the meat. Nevertheless, you shouldn't eat them with the skin on if you're a low fat diet as the skin part is high in cholesterol.
Chicken thighs can be bought most cheaply when they are not skinned or boned already. Believe it or not, skinning and boning chicken thighs is actually quite easy and can be done quickly once you're familiar with the process. Buying a whole chicken and cutting it up later is also another great way to save some money.
Below are some recipes for making some simple yet delicious baked chicken thighs dishes at home:
Recipe #1: Skinless Oven Baked Chicken Thighs
Ingredients:
- 8 chicken thighs, skinned and washed
- 1/2 cup flour
- 1/2 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup skim milk
- salt to taste
Instructions:
First of all, preheat the oven to 400°F (204°C). After that, in a large bowl, add in the flour, poultry seasoning, paprika, onion powder and salt. Combine and mix well. Next, In another bowl, pour in the milk and dip the chicken pieces into the milk. After that, dip the milk-soaked chicken thighs into the bowl with seasoned flour and coat them well on both sides.
Grease the baking sheet and place the chicken thighs on it. Finally bake each side for 15 minutes and poke into the meat to see if the juices run clear. If the juices are clear, remove them from the oven and rest them for at least 5 minutes before serving them. Enjoy.
Recipe #2: Baked Chicken Thighs With Carrots
Ingredients:
- 1 1/2 pound chicken thighs
- 2 cups sliced carrots
- 2 cups sliced zucchini
- 1 small onion, finely sliced
- 3 tablespoons butter
- salt and pepper to taste
Instructions:
First, preheat the oven to 425°F (218°C). Next, melt the butter and coat the chicken thighs nicely on both sides with it. Place the coated chicken thighs in the middle of the greased baking pan and surround them with sliced onions and zucchini. Sprinkle them with salt and pepper to taste and bake for 20 minutes.
Now, stir in the sliced carrots and bake for another 15 minutes. Poke the chicken and check if the juices run clear. Let them rest for at least 5 minutes after removing them the oven. Serve and enjoy.