Recipes for Chicken Thighs

One Pot Chicken & Potatoes

Prep time 5 mins
Cook time 1 hour 20 mins
Total time 1 hour 25 mins

Ingredients

8 chicken thighs
6-8 large potatoes, cut in quarters or halves
5-6 carrots, cut in 1-2 inch pieces
1 onion, cut in quarters
15-20 garlic cloves, whole (yes, you read this right! )
Kosher salt
Black ground pepper
4 tsp ground pepper or 5 cloves garlic, crushed
½ tsp paprika (optional)
3-4 Tbsp olive oil.

Instructions

Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.

Rinse the chicken under running water & also pat dry with paper towel.
Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic.

Drizzle with olive oil. Toss everything to coat.
Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.

If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.

Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
http://letthebakingbeginblog.com/2014/05/one-pot-chicken-potatoes/

I marinate every meat I cook aside from fish. Use aromatics like fresh herbs, fresh garlic, and scallions...maybe some spices like red pepper flake, black pepper, ground fennel seed... with an olive oil base. Marinate for 1 day. Add kosher salt just before you cook the chicken, not in the marinade, which will alter the texture of the meat.

There's also nothing worse than loose, soggy, wet, rubbery chicken skin.

Make sure that you pat the chicken dry before searing, rub the meat enough oil before cooking, add kosher salt to both sides, get a pan very hot, add some oil, and sear the chicken skin-side down before flipping it oven and finishing it in the oven.

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

LOVE LOVE Penzey's Spices!!!!

PopeyeCT wrote: »

I use these:

mousie1973 wrote: »

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

LOVE LOVE Penzey's Spices!!!!

@PopeyeCT @mousie1973 How is the sodium in the above products you all use? I'm not familiar with either brand. But would love to hear more

Thanks,
Hearts

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning.

I just tried that for the first time, OMG amazing! We keep tasting it right out of the jar, might have to order the bag next time!!

BeLightYear wrote: »

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning.

I just tried that for the first time, OMG amazing! We keep tasting it right out of the jar, might have to order the bag next time!!

Something available only the web then... not sure I've ever seen it locally. Thanks I'll check Amazon.

marinate for a few hours in yoghurt and lots of garlic, then grill. Also, James Beard's Teriyaki chicken:

• 1/2 cup olive or peanut oil
  •2/3 cup Japanese soy sauce
  •2 tablespoons grated fresh ginger or 1 chopped candied ginger washed free of all sugar
  •2 garlic cloves, finely chopped
  •1 tablespoon grated orange rind or (preferably) tangerine rind
  •¼ cup Sherry

An easy and tasty one with Soy Vay teriyaki - http://www.soyvay.com/recipes/recipe/teriyaki-braised-chicken-thighs-with-mushrooms/