Oven Baked Chicken Thighs Recipe2021-01-15
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(3.6 / 5)
7 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Trans Fat1.5 g
Unsaturated Fat1.0 g
Oven-baked chicken thighs recipe. Chicken thighs with spices, lemon juice, and herbs cooked in the oven. Very simple and extremely delicious! Do you like to cook chicken? If so, you may also like Pepper and Parsley Chicken Thighs
Fried Pepper and Parsley Chicken Thighs Recipe
You can prepare these peppered chicken thighs and the accompanying parsley butter a day ahead of time, and cook them when you need them.
Makes 4 servings
Ingredients: 4 chicken thighs or breasts, 4 teaspoons (20 ml) black peppercorns, crushed, 2 teaspoons (10 ml) coriander seeds, crushed, 1 tablespoon (15 ml) unsalted butter, 2 teaspoons (10 ml) vegetable oil, salt and freshly ground black pepper, to taste, Parsley Butter (see recipe below)
Instructions: If you use chicken breasts, skin them and sprinkle lightly with crushed peppercorns and coriander (leave intact chicken thighs). In a large nonstick skillet, heat vegetable oil and melt the butter. Add chicken breasts/thighs, and cook, turning once over low heat.
Remove the skillet from the heat and transfer the cooked chicken to a serving platter. Top with Parsley Butter and serve immediately.
Parsley Butter Recipe
Ingredients: 2 tablespoons (30 ml) unsalted butter, 1 tablespoon (15 ml) fresh parsley, 1 teaspoon (5 ml) freshly squeezed lemon juice, 1/2 teaspoon (2 ml) beef consommé
Instructions: Prepare the Parsley Butter at least 1 hour ahead of time. Place the butter in a small bowl and let it soften. Once softened, add the remaining ingredients and mix well.
Oven-Baked Chicken Thighs Recipe
- 8 bone-in and skin-on chicken thighs
- 1 tablespoon (15 ml) smoked paprika
- kosher salt and freshly ground black pepper
- 3 tablespoons (45 ml) unsalted butter, divided
- 3 cloves garlic, peeled and minced
- 1 cup (250 ml) low-sodium chicken broth
- 1/2 cup (125 ml) heavy (double) cream
- 1/4 cup (60 ml) grated Parmesan cheese
- frershly squeezed juice of 1 lemon
- 1 teaspoon (5 ml) dried thyme
- 2 cups (500 ml) fresh baby spinach, chopped
Preheat the oven to 400 F (200 C).
Season chicken thighs with salt, black pepper, and paprika. Set aside.
In a large nonstick skillet, melt 2 tablespoons (30 ml) butter over medium heat. Add seasoned chicken and cook, turning once, until golden brown, for about 2-3 minutes per side. Remove cooked chicken thighs from the skillet, drain excess fat and set aside.
Melt remaining butter in the same skillet. Add minced garlic and cook, stirring, until fragrant,for about 1-2 minutes. Stir in remaining ingredients, except spinach, and bring to a boil.
Reduce heat to low, then stir in spinach and simmer until the spinach has wilted and the sauce is slightly thickened. Return chicken thighs to the skillet.
Place the skillet into the oven and roast until cooked through, for about 20-30 minutes. Turn off the oven and remove the skillet. Transfer cooked chicken thighs and transfer to a serving platter. Pour the sauce over. Serve immediately.