Basting during baking keeps the breasts moist, not dry.
Butter + olive oil carries herbs beautifully.
High heat gives lightly crisp edges.
🧂 Ingredients (Serves 4)
Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional for color)
Herb Basting Sauce
3 tbsp butter, melted
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme or 1 tsp dried
1 tsp fresh rosemary, minced (or ½ tsp dried)
1 tbsp lemon juice
Zest of ½ lemon (optional)
½ tsp salt
¼ tsp pepper
🔥 Instructions
1. Preheat the oven
Heat to 425°F (220°C).
2. Prep the chicken
Pat the chicken breasts dry.
Season both sides with salt, pepper, garlic powder, and paprika.
Place them into a baking dish or sheet pan.
3. Mix the herb basting sauce
In a bowl, stir together:
Melted butter
Olive oil
Garlic
Parsley
Thyme
Rosemary
Lemon juice (and zest)
Salt & pepper
4. Brush & bake
Brush chicken generously with the herb sauce.
Bake 15 minutes.
5. Baste again
Remove from oven and spoon/brush more herb sauce over top.
Return to oven and bake 8–12 more minutes,
or until internal temperature reaches 165°F (74°C).
6. Rest
Let chicken rest 5 minutes before slicing for maximum juiciness.
🍽️ Serving Ideas
With mashed potatoes or herb rice
Alongside roasted vegetables
Over pasta with the leftover pan juices
With a fresh salad and crusty bread
✨ Variations
Creamy Herb Version
Add ¼ cup heavy cream to the herb sauce before final basting.
Garlic Parmesan Herb Chicken
Add ¼ cup grated Parmesan to the sauce.
Mediterranean Herb Chicken
Use oregano + basil, and add chopped sun-dried tomatoes.
Spicy Herb Baked Chicken
Add ½–1 tsp crushed red pepper flakes.
OTHER RECIPES
Ingredients
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley. Enjoy !
Drizzle or spray lightly with olive oil (helps crisp).
Bake 18–22 minutes, flipping halfway if desired,
until golden and the internal temp hits 165°F (74°C).
5. Add sauce & cheese
Remove from oven and spoon 2–3 tbsp marinara on each piece.
Top with mozzarella + extra Parmesan.
Bake 5–7 more minutes until melty and bubbly.
(Optional) Broil 1–2 minutes for browned cheese.
🍽️ To Serve
Fresh basil
More Parmesan
Over pasta, garlic bread, or a side salad
✨ Variations
Extra Crispy Version
Toast the panko in a skillet with 1–2 tbsp olive oil until golden
before breading the chicken.
Low-Carb Chicken Parm
Use crushed pork rinds or almond flour instead of panko.
Spicy Chicken Parm
Add ½ tsp red pepper flakes to the breading.
Sheet-Pan Parm Dinner
Bake chicken surrounded by:
cherry tomatoes
broccoli
olive oil, salt & pepper
Then top with cheese.
OTHER RECIPES
INGREDIENTS
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup shredded mozzarella cheese
INSTRUCTIONS
Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
2 cups cooked shredded chicken (rotisserie works great)
1 cup salsa (mild, medium, or hot)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
½ cup cream cheese or sour cream
1 small onion, finely chopped (optional)
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
Salt & pepper, to taste
For the Chimichangas
6 large flour tortillas (10–12 inch)
2–3 tbsp melted butter or oil (for brushing)
Optional Toppings
Sour cream
Guacamole
Salsa
Shredded lettuce
Diced tomatoes
Jalapeños
Instructions
1. Preheat Oven
Heat to 200°C / 400°F.
2. Make the Filling
In a bowl, mix together:
Shredded chicken
Salsa
Shredded cheese
Cream cheese or sour cream
Onion
Chili powder, cumin, garlic powder
Salt & pepper
Stir until creamy and fully combined.
3. Fill the Tortillas
Warm tortillas slightly so they don’t crack.
Spoon ⅓ to ½ cup filling into the center of each.
Fold the sides in, then roll up tightly like a burrito.
4. Brush & Bake
Place seam-side down on a baking sheet.
Brush each chimichanga with melted butter or oil to help crisp.
Bake 20–25 minutes, or until golden and crispy.
For extra crispiness, broil the top for 1–2 minutes.
5. Serve
Top with sour cream, salsa, lettuce, guacamole, or anything you like.
Tips & Variations
Add black beans or corn to the filling.
Use spicy salsa, chipotle, or jalapeños for heat.
Swap chicken with shredded beef, pork, or beans for a vegetarian version.
Serve with Spanish rice or Mexican roasted corn.
OTHER INGREDIENTS
3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray
INSTRUCTIONS
Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and
oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap. The baked chicken recipe is ready to serve...enjoy the chicken..nice ! favorite-oven-baked-chicken-parmesan.
Let sit for 15–30 minutes (or longer if you prefer).
5. Roast
Place drumsticks on a lined baking tray.
Bake 35–45 minutes, turning once.
During the last 10 minutes, brush with the remaining glaze for a sticky finish.
6. Serve
Garnish with fresh parsley or spring onion.
Serve with rice, couscous, potato wedges, or roasted vegetables.
Extra Tips
Add halved fresh apricots or dried apricots to the tray for extra flavor.
For extra caramelization, broil for the last 2–3 minutes.
Replace Dijon with whole grain mustard for more texture.
OTHER INGREDIENTS
5 lb frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon (or to taste) cayenne pepper (optional)
5 cloves garlic, peeled
fresh ginger, 1 inch piece, peeled
INSTRUCTIONS
In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.
In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.
Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot. The baked chicken recipe is ready to serve...nice one ! baked-chicken-chimichangas
Of course! Let's create a comprehensive, in-depth guide to this vibrant and flavorful dish. This recipe will not only give you the steps but also teach you the techniques and flavor combinations that make it a standout meal.
If you're tired of bland, boring chicken, this recipe is your answer. It's a symphony of bright, fresh, and aromatic flavors that feel both healthy and incredibly satisfying. The sharp tang of lemon, the warm spice of fresh ginger, and the savory depth of garlic come together to create a chicken dish that's juicy, tender, and bursting with personality. This guide will walk you through every step to ensure perfect results every single time.
---
### **Why This Recipe Works: The Science of Flavor**
Before we dive into the ingredients, let's understand what makes this chicken so special. It's all about building layers of flavor and using technique to guarantee a moist result.
1. **The Power of the Marinade:** This isn't just about soaking the chicken. The acid in the lemon juice helps to gently tenderize the surface of the meat, while the oil in the marinade acts as a vehicle for the fat-soluble flavors (like those in the ginger and garlic), carrying them deep into the chicken. It's a flavor-infusion powerhouse.
2. **The Flavor Trinity:** Lemon, ginger, and garlic are a classic culinary trio for a reason. The lemon provides a high, bright note of acidity; the ginger offers a warm, zesty, and slightly spicy kick; and the garlic brings a pungent, savory backbone. Together, they create a balanced, complex flavor that is far greater than the sum of its parts.
3. **The Perfect Bake Foundation:** We're building on the same foolproof technique as the simple baked chicken. By pounding the breasts to an even thickness, we ensure they cook evenly. Baking at a high temperature (400°F / 200°C) creates a beautiful, light crust on the outside while locking in all the juices, creating a steam effect inside that keeps the meat incredibly moist.
---
### **Ingredients**
* 4 boneless, skinless chicken breasts (about 6 oz / 170g each), preferably of similar size
* 1 tbsp olive oil (plus a little for the baking sheet)
* 1 tsp salt (or to taste)
* ½ tsp black pepper
**For the Lemon Ginger Marinade:**
* 1 large lemon
* 2-inch piece of fresh ginger (about 2 tbsp, once grated)
* 3-4 cloves garlic, minced or grated
* ¼ cup extra virgin olive oil
* 1 tbsp soy sauce (or tamari for gluten-free)
* 1 tbsp honey or maple syrup (optional, for balance and beautiful browning)
* ½ tsp red pepper flakes (optional, for a gentle kick of heat)
**For Garnish (Optional):**
* Fresh parsley or cilantro, chopped
* Thinly sliced lemon
* Toasted sesame seeds
---
### **Step-by-Step Instructions for Perfection**
1. **Prep and Pound the Chicken:**
* Place one chicken breast at a time inside a large zip-top bag or between two pieces of plastic wrap.
* Using a meat mallet, a heavy rolling pin, or a small skillet, gently pound the thicker end of the breast until the entire piece is a uniform **¾-inch to 1-inch thickness**. This is the non-negotiable secret to juicy, evenly cooked chicken.
2. **Create the Marinade:**
* Wash and dry the large lemon. Using a zester or microplane, grate the yellow zest from the entire lemon into a medium bowl. **The zest contains the essential oils and is where the most intense lemon flavor lies.**
* Cut the lemon in half and squeeze the juice into the same bowl. Strain out any seeds.
* Peel the fresh ginger using the edge of a spoon and grate it finely into the bowl with a microplane.
* Add the minced garlic, ¼ cup of olive oil, soy sauce, optional honey, and optional red pepper flakes. Whisk everything together until it's a cohesive, fragrant marinade.
3. **Marinate the Chicken:**
* Place the pounded chicken breasts into a large zip-top bag or a shallow dish. Pour the lemon ginger marinade over the chicken, ensuring each piece is well-coated.
* Seal the bag (squeezing out as much air as possible) or cover the dish. Refrigerate for **at least 30 minutes, and up to 4 hours.** Do not marinate for much longer, as the high acid content can start to break down the proteins and make the texture mealy.
4. **Preheat and Prepare for Baking:**
* About 15 minutes before you're ready to bake, remove the chicken from the refrigerator to let it come closer to room temperature. This helps it cook more evenly.
* Preheat your oven to **400°F (200°C)**.
* Lightly grease a rimmed baking sheet or line it with parchment paper.
5. **Bake to Perfection:**
* Arrange the marinated chicken breasts in a single layer on the prepared baking sheet. Discard the excess marinade left in the bag or dish.
* Place the baking sheet in the center of the preheated oven.
* Bake for **18-22 minutes**. The cooking time will depend on the exact thickness of your chicken.
6. **Check for Doneness and Rest:**
* The best way to guarantee juicy chicken is with an instant-read thermometer. Insert it horizontally into the thickest part of a breast. It is perfectly cooked when it reaches an internal temperature of **165°F (74°C)**.
* Transfer the cooked chicken to a clean cutting board and let it rest, uncovered, for **5-10 minutes**. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
7. **Slice and Serve:**
* After resting, slice the chicken against the grain for maximum tenderness.
* Arrange the slices on a platter. Drizzle with any pan juices from the baking sheet, and garnish with fresh chopped parsley, a few slices of lemon, and a sprinkle of toasted sesame seeds, if desired.
---
### **Tips for Success & Variations**
* **No Fresh Ginger?** You can substitute with ground ginger. Use about 1 teaspoon of ground ginger for the 2-inch piece of fresh ginger. Add it directly to the marinade.
* **Make it a One-Pan Meal:** Toss some hearty vegetables like broccoli florets, sliced bell peppers, or asparagus spears with a little olive oil, salt, and pepper. Add them to the baking sheet around the chicken for the last 15-20 minutes of cooking.
* **Add a Savory Crunch:** For a delicious crust, mix ¼ cup of panko breadcrumbs with 1 tbsp of melted butter and sprinkle it over the chicken during the last 5 minutes of baking.
* **For Chicken Thighs:** This recipe works beautifully with boneless, skinless chicken thighs. They will take slightly longer to cook, usually 22-25 minutes. Always cook to 165°F (74°C).
* **Grill It:** This marinade is fantastic for the grill! Grill the chicken over medium-high heat for about 6-8 minutes per side, until cooked through.
---
### **Serving Suggestions**
This chicken is incredibly versatile. Here are a few ideas:
* **Over Grains:** Serve the sliced chicken over a bed of fluffy rice, quinoa, or couscous to soak up all the delicious pan juices.
* **With Roasted Vegetables:** A simple side of roasted asparagus, green beans, or a medley of root vegetables pairs perfectly.
* **In a Fresh Salad:** Slice the chicken and serve it over a bed of mixed greens with a simple lemon vinaigrette, avocado, and cherry tomatoes.
* **In a Wrap or Pita:** Tuck the sliced chicken into a warm pita or whole-wheat wrap with some hummus and crisp lettuce.
---
### **Storage and Meal Prep**
This chicken is excellent for meal prep. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. It's perfect for slicing and adding to salads and bowls throughout the week.
Of course! Let's expand on that simple recipe to create a comprehensive guide that will not only give you the instructions but also teach you the *why* behind each step, ensuring you achieve perfectly juicy, flavorful baked chicken breasts every single time.
### **The Ultimate Guide to Simple Baked Chicken Breasts (Juicy & Flavorful Every Time!)**
Let's be honest: the humble chicken breast can be intimidating. Too often, it emerges from the oven dry, bland, and tough. But it doesn't have to be that way. This guide will teach you a foolproof method that transforms the chicken breast from a boring protein into a delicious, versatile star of any meal. Master this technique, and you'll unlock a world of easy weeknight dinners.
---
### **Why This Recipe Works: The Science of Perfection**
Before we get to the ingredients, understand these three pillars of success:
1. **Even Thickness:** Chicken breasts are naturally tapered, meaning the thin ends cook faster than the thick center. By pounding them to a uniform thickness, you ensure the entire piece of meat finishes cooking at the exact same moment. This is the single most important step to prevent dry, overcooked edges.
2. **High, Dry Heat:** Baking at 400°F (200°C) creates a hot, dry environment that encourages the Maillard reaction—a chemical reaction between amino acids and sugars that browns the surface, creating a delicious crust and sealing in juices.
3. **The Rest:** When chicken cooks, its juices are driven toward the center. Slicing into it immediately releases all that moisture onto your cutting board. Letting it rest allows those juices to redistribute evenly throughout the meat, resulting in a perfectly moist and tender bite from edge to edge.
---
### **Ingredients**
* 4 boneless, skinless chicken breasts (about 6 oz / 170g each), preferably of similar size
* 1 tbsp extra virgin olive oil (or avocado oil)
* 1 tsp salt (use kosher or sea salt for better coverage)
* ½ tsp freshly ground black pepper
* 1 tsp garlic powder (not garlic salt)
* 1 tsp paprika (sweet for a mild flavor, smoked for a deeper, smoky note)
---
### **Step-by-Step Instructions for Perfection**
1. **Preheat and Prepare:** Preheat your oven to **400°F (200°C)**. This temperature is the sweet spot: hot enough to create a beautiful golden-brown crust without burning the outside before the inside cooks. Line a rimmed baking sheet with parchment paper for effortless cleanup.
2. **Pound for Even Thickness (The Crucial Step):**
* Place one chicken breast at a time inside a large zip-top bag or between two pieces of plastic wrap. This prevents splatters and keeps the chicken intact.
* Using a meat mallet, a heavy rolling pin, or even a small, heavy-bottomed skillet, gently pound the thicker end of the breast until the entire piece is a uniform **¾-inch to 1-inch thickness**. Use firm, even strokes, not aggressive whacks. You're aiming to flatten and spread, not pulverize.
* Repeat with the remaining chicken breasts.
3. **Season Generously:**
* Pat the pounded chicken breasts completely dry with a paper towel. A dry surface is essential for getting a good sear and developing flavor.
* Place the dry chicken on the prepared baking sheet. Drizzle the olive oil over the top and use your hands to rub it evenly over all sides of each breast.
* In a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this seasoning mixture liberally over the top, bottom, and sides of each chicken breast, pressing it gently to help it adhere.
4. **Bake to Perfection:**
* Place the baking sheet in the center of the preheated oven.
* Bake for **18-22 minutes**. Start checking at the 18-minute mark. The exact time will depend on the true thickness of your chicken and the accuracy of your oven. You're looking for a deep golden-brown color and a firm-to-the-touch feel.
5. **Check for Doneness (The Foolproof Way):**
* The best and only way to guarantee juicy, safe-to-eat chicken is with an instant-read thermometer. Insert the thermometer horizontally into the thickest part of the breast.
* It is perfectly cooked when it reaches an internal temperature of **165°F (74°C)**. This is the USDA-recommended temperature for safety and optimal texture.
* If you cut into it and the juices run clear, that's a good sign, but a thermometer is far more reliable.
6. **REST! (The Final, Non-Negotiable Step):**
* Immediately transfer the cooked chicken breasts from the hot baking sheet to a clean cutting board or plate.
* Let them rest, uncovered, for **5-10 minutes**. Do not skip this! This is when the magic happens, and the chicken goes from good to great.
7. **Slice and Serve:** After resting, you can slice the chicken against the grain for maximum tenderness or serve it whole. Enjoy your perfectly juicy masterpiece.
---
### **A World of Flavor: Seasoning Variations**
Once you've mastered the basic method, you can change the flavor profile with just a few swaps. Keep the base of olive oil, salt, and pepper, and try one of these blends:
* **Lemon Herb:** Add 1 tsp dried oregano, 1 tsp dried thyme, and the zest of one lemon to the seasoning mix.
* **Italian:** Use 2 tsp of your favorite Italian seasoning blend instead of the garlic powder and paprika.
* **Southwest/Mexican:** Use 1 tsp chili powder, ½ tsp ground cumin, and ¼ tsp cayenne pepper.
* **Cajun:** Use 1-2 tsp of a store-bought or homemade Cajun seasoning for a spicy, smoky kick.
* **Parmesan Crust:** Add ¼ cup of grated Parmesan cheese and 1 tsp of dried parsley to the seasoning mix for a savory, crispy crust.
* **Asian-Inspired:** Marinate the chicken in ¼ cup soy sauce, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves for 30 minutes before baking. Omit the dry seasoning.
---
### **What to Serve With It: Complete Meal Ideas**
* **The Healthy Power Bowl:** Slice the chicken and serve it over a bed of quinoa or brown rice with roasted broccoli, avocado slices, and a drizzle of tahini dressing.
* **The Classic Comfort Plate:** Serve a whole chicken breast alongside mashed potatoes, steamed green beans with a pat of butter, and a side of mushroom gravy.
* **The Vibrant Salad:** Slice the chicken and place it on a bed of mixed greens, cherry tomatoes, cucumbers, red onion, and a light vinaigrette.
* **The Perfect Sandwich:** Slice the chicken and serve it on a toasted brioche bun with lettuce, tomato, and a smear of garlic aioli.
---
### **Storage and Meal Prep**
This recipe is perfect for meal prep. Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The chicken is delicious cold or can be gently reheated in the microwave or a warm oven. It's also fantastic for freezing; slice it first for easy thawing and adding to meals later.
These baked chicken thighs are both crispy and juicy, making them an ideal choice for a weeknight dinner. They are remarkably simple to prepare, bursting with flavor, featuring an exceptionally crispy skin, and are significantly healthier than conventional fried chicken. There is so much to appreciate!
Currently, I have ceased consuming KFC (for evident reasons), yet I still have a fondness for tender, juicy chicken accompanied by crispy, flavorful skin. This is where my baked chicken thighs come into play. By adding a drizzle of oil and a generous portion of dried herbs, you can achieve crispy baked chicken that the entire family will enjoy. Moreover, you can take comfort in knowing it is a healthier option.
If you enjoy the crispy, golden skin of my roast chicken, along with the spiced flavor of my baked chicken breasts, you are certain to adore these baked chicken thighs!
Baked Chicken Thighs Ingredients
Chicken Thighs: Obtain a package of bone-in, skin-on chicken thighs. While it is true that boneless skinless chicken thighs can be utilized in this recipe, I believe that the skin retains moisture and that bone-in chicken simply tastes superior. Additionally, it is more economical!
Chicken seasoning: A straightforward mixture of garlic powder, onion powder, paprika, dried oregano, dried thyme, salt, and black pepper imparts a wealth of flavor to the chicken.
How to Bake Chicken Thighs
Prepare the seasoning. Preheat your oven to 425°F (220°C) and take the chicken thighs out of the refrigerator, allowing them to reach room temperature. Use a paper towel to dry the chicken and eliminate any moisture. Next, in a small bowl, combine all of the herbs and spices thoroughly.
Season the chicken. Begin by placing the chicken thighs into a large mixing bowl. Incorporate the oil along with two-thirds of the spice blend, and utilize your hands to thoroughly coat every side of the chicken, ensuring to include the area beneath the skin.
Prepare the chicken for baking. Arrange the chicken thighs on a rack positioned atop a baking sheet. Subsequently, sprinkle the remaining spice mixture over the chicken. You may gently press down on the seasoning to ensure it adheres to each thigh.
Bake the chicken. The cooking time will be approximately 35 to 40 minutes, or until the internal temperature reaches 170°F. For an extra crispy skin, you may activate the top broiler for an additional 2 to 3 minutes. Once finished, allow the chicken to rest for 5 minutes prior to serving.
What should I serve alongside this? If you are in search of some delicious side dishes, consider my mashed potatoes (or mashed sweet potatoes), roasted Brussels sprouts, garlic sautéed spinach, steamed broccoli, or green beans with shallots and lemon. There are plenty of options!
Is it necessary to use a rack?
I believe it is advisable. The rack facilitates air circulation around the chicken, enhancing its crispiness. If a rack is unavailable, opt for a larger baking sheet, ensuring there is space between the chicken pieces to allow any juices to disperse.
Can I substitute different herbs and spices?
Certainly! The essence of this recipe lies in the generous use of herbs and spices (approximately one teaspoon of herbs and spices per chicken thigh). However, if you wish to alter the flavor profile, feel free to experiment.
How can I avoid dry chicken thighs?
The positive aspect is that it is quite challenging to overcook chicken thighs. The darker meat tends to retain more moisture. In fact, it is recommended to cook chicken thighs about 5 to 10 degrees higher than chicken breasts, as this promotes the breakdown of connective tissue, resulting in exceptionally tender meat.
Ingredients
▢3 Pounds Chicken thighs, About 6-8
▢2 Tablespoons Olive Oil
▢2 Teaspoons Salt
▢2 Teaspoons Garlic Powder
▢2 Teaspoon Onion Powder
▢2 Teaspoons Italian Seasoning
▢1 Teaspoon Black Pepper
▢1 Teaspoon Paprika
Instructions
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes. Cool. Enjoy the CRISPY BAKED CHICKEN THIGHS recipes !!!
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