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Roasted Chicken Thighs with Orange and Ginger Marinade

Roasted Chicken Thighs With Orange and Ginger Marinade

We love chicken thighs! They’re delicious in just about any way you cook them. Whether it’s on the stove or into the oven we enjoy their crispy skin and deliciously juicy inside. But, let’s make them even better. Marinate them with the mix below (ginger, garlic, soy sauce, and orange juice), slide them into the oven and enjoy their delicious flavor.

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Ingredients Needed for Roasted Chicken Thighs With Orange and Ginger Marinade

1 red onion, chopped
2 garlic cloves, crushed
1 teaspoon ginger, shredded
1 teaspoon soy sauce
2 tablespoons of orange juice
salt
pepper
4 small-sized chicken thighs

How to Make Roasted Chicken Thighs With Orange and Ginger Marinade

  1. Add the chopped onion in a small bowl.
  2. Add the garlic, ginger, soy sauce, and orange juice. Season with salt and pepper.
  3. Place the chicken thighs in a large bowl, and pour the marinade over them. Cover with plastic foil and let them marinate for 30 minutes.
  4. Preheat the oven to 420 degrees F/210 degrees C.
  5. Transfer the chicken thighs to a baking dish and pour the marinade over it.
  6. Slide the dish into the oven for the next 35 minutes.
Garlic Roasted Chicken Thighs with Veggies

Garlic Roasted Chicken Thighs With Veggies

We think chicken and potatoes is a delicious combo, one that just never gets old. All you need to do is lay everything in a baking dish, and season with a bit of garlic, olive oil, and oregano for a better flavor. The chicken will be succulent, juicy, and potato will be full of flavor.

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Ingredients Needed for Garlic Roasted Chicken Thighs With Veggies

4 chicken thighs
salt
pepper
10 ounces of potato, small-sized
3 small red onions, sliced
4 carrots, thinly sliced
2 garlic cloves
1 teaspoon olive oil
1 teaspoon dried oregano

How to Make Garlic Roasted Chicken Thighs With Veggies

  1. Preheat the oven to 440°F/220°C.
  2. Lay the chicken thighs on a wooden board and season them with salt and pepper.
  3. Lay the potatoes, red onions, and carrots on the bottom of a rectangular baking dish, fully covering the bottom. Lay the chicken on top.
  4. Add the garlic and drizzle a small bit of olive oil. Season with oregano.
  5. Slide the tray into the oven and cook it for the next 45 minutes.
Roasted Chicken Thighs with Potatoes and Onions

Roasted Chicken Thighs With Potatoes and Onions

We love chicken thighs because they’re juicy and full of flavor, but we wanted them to taste even better. So, we’ve marinated them for half an hour in a mix of olive oil, lemon juice, Dijon mustard, and paprika powder. Next, we’ve roasted them in the oven next to a few potatoes and sliced red onion. A delicious meal, you can cook without putting much work into it.

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Ingredients Needed for Roasted Chicken Thighs With Potatoes and Onions

½ cup lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon dijon mustard
salt
pepper
4 chicken thighs
1 pound potato, small-sized
4 small red onions, quartered
thyme
5 ounces of cherry tomato, quartered

How to Make Roasted Chicken Thighs With Potatoes and Onions

  1. Pour the lemon juice into a large bowl.
    Add the olive oil, paprika powder, and Dijon mustard. Season with salt and pepper. Mix well.
  2. Add the chicken thighs in the bowl and cover it with plastic foil. Let it marinate for 30 minutes.
  3. Preheat the oven to 400°F/200°C.
  4. Slice the small potatoes into quarters.
  5. Evenly spread the potatoes and red onions on the bottom of a baking dish. Lay the chicken thighs on top along with the fresh thyme. Slide the tray into the oven for the next 55 minutes.
  6. Reduce the heat to 360°F/180°C. Add the cherry tomatoes to the dish. Slide it into the oven, this time for 20 minutes.

Roasted Chicken Thighs With Potatoes and Lemons

Chicken thighs are one of the best parts of the ol’ bird. That’s why they deserve a side worthy of their rich flavor. Here is where the potatoes and lemons come in, caramelized to perfection. To make this dish stand out, add some rosemary and capers.

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Ingredients Needed for Roasted Chicken Thighs With Potatoes and Lemons

2 tablespoons of olive oil
¼ cup lemon juice
1 tablespoon caper
pepper
salt
2 rosemary sprigs
2 garlic cloves, crushed
3 chicken thighs
4 tablespoons of vegetable oil
6 potatoes, cooked and halved
1 lemon, sliced

How to Make Roasted Chicken Thighs With Potatoes and Lemons

  1. Pour 1 tablespoon of olive oil in a large bowl.
  2. Add the lemon juice, capers, salt, pepper, fresh rosemary leaves, and crushed garlic.
  3. Stir, then add the chicken thighs and let them marinate for 30 minutes.
  4. Heat the vegetable oil in a skillet over medium heat.
  5. Add the chicken thighs and cook them until golden, for around 4-5 minutes per side.
  6. Preheat the oven to 400°F/200°C.
  7. Transfer the thighs in a ceramic baking dish. Add the cooked potatoes next to them. Place the lemon slices on top of the thighs and potatoes.
  8. Drizzle some more olive oil and sprinkle some more salt.
  9. Roast them for 30 minutes!

Roasted Chicken Thighs With Chickpeas

You just have to love a delicious roasted chicken thigh – with its crispy skin and juicy meat, it’s surely one of our childhood’s favorite meals. And if you want to try some delicious chicken thighs with something new, we recommend this delicious side, with chickpeas, carrot, and cherry tomatoes.

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Ingredients Needed for Roasted Chicken Thighs With Chickpeas

3 chicken thighs 1 tablespoon soy sauce 0.5 ounce ginger, thinly sliced 1 teaspoon garlic powder 2 teaspoons of tex mex seasoning 2 tablespoons of vegetable oil 1 onion, chopped 1 pound canned chickpeas salt pepper parsley 6 cherry tomatoes, halves 1 teaspoon olive oil 5 ounces of rice

How to Make Roasted Chicken Thighs With Chickpeas

  1. First place the chicken thighs in a bowl. Add the soy sauce and ginger. Season with garlic powder and tex mex seasoning.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken thighs and cook them for 4-5 minutes per side.
  3. Preheat the oven to 360°F/180°C.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion, carrot, and chickpeas. Season with salt, pepper, and parsley. Cook everything for 2-3 minutes.
  5. Place the chickpeas on the bottom of a baking tray. Add the chicken thighs on top. Add a few cherry tomatoes halves in between the chicken thighs. Pour a small drizzle of olive oil on top.
  6. Slide the tray into the oven and cook for 25 minutes.

Roasted Chicken Thighs With Crunchy Rice

Did you know you can make a special dinner with just a few chicken thighs? First you have to get the best out of them, so marinate them with curry, turmeric, wine, and herbs. Sear them in the pan to get that delicious, crispy crust, and roast them to perfection in the oven. For the side dish, we recommend a delicious crunchy rice, with nuts, seeds, and a few dried apricots which bring their sweet flavor in the mix.

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Ingredients Needed for Roasted Chicken Thighs With Crunchy Rice

2.5 ounces of black rice
2.5 ounces of brown rice
5 walnuts, chopped
1 tablespoon pine nut
1 tablespoon mixed seeds
2 chicken thighs
1 teaspoon turmeric
1 teaspoon curry powder
¼ cup white wine
¼ cup balsamic vinegar
1 rosemary sprig
8 basil leaves
1 tablespoon vegetable oil
2 ounces of dried apricot
1 teaspoon olive oil

How to Make Roasted Chicken Thighs With Crunchy Rice

  1. Fill a saucepan about half way with water. Add a pinch of salt and bring it to a boil.
  2. Add both types of rice and cook them according to the instructions on the package. Be careful because the cooking time may vary, so you should first add the rice that needs more time to cook. When the rice is cooked but still firm when bitten, drain it and set it aside.
  3. In the meantime, toast the walnuts, pine nuts, and seeds in a skillet for 1-2 minutes.
  4. Preheat the oven to 360°F/180°C.
  5. Place the chicken thighs in a plastic bag. Add the white wine, and balsamic vinegar. Season with turmeric and curry. Add 3-4 basil leaves, the rosemary sprig, and seal the bag.
  6. Let the chicken marinate for the next hour.
  7. Heat the vegetable oil in a cast-iron skillet over medium-high heat. Cook the chicken for 2-3 minutes per side. Transfer the skillet into the oven for the next 40 minutes.
  8. Meanwhile, slice the apricots and the remaining basil and place them over the rice, in a large bowl. Add the toasted nuts and pour a drop of olive oil. Mix everything.
  9. Place the rice on a plate, serving as a bed for the roasted chicken thighs!

Mustard and Herb Chicken Thighs

Want to fix a quick meal for tonight? Here is something nice and easy. Buy some chicken thighs and first dress them with spices, like oregano, thyme, and grain mustard. Secondly, cook them on the stove for quick results, and if you want, we have a nice sauce for you to serve them with!

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Ingredients Needed for Mustard and Herb Chicken Thighs

1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon grain mustard
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon olive oil
3 chicken thighs
2 tablespoons of vegetable oil
2 garlic cloves
1 ounce butter, melted
2 tablespoons of flour
½ cup chicken stock

How to Make Mustard and Herb Chicken Thighs

  1. Grab a large bowl and add the lemon and lime zest, dried oregano, thyme, grain mustard, lemon juice, salt, and olive oil. Mix everything until smooth.
  2. Add the chicken thighs and cover them with the spice mix.
  3. Heat the vegetable oil in a saucepan over medium heat. Add the garlic cloves and take them out after 1-2 minutes.
  4. Add the chicken thighs and cook them for about 5 minutes per side, until golden. Put Cover with a lid and let it simmer for 7-8 minutes.
  5. Mix the melted butter with flour. Take out the chicken thighs and pour the flour mixture in the skillet. Stir thoroughly so you can incorporate the mixture and pour the chicken stock. Let it simmer for 2-3 minutes.
  6. Serve the thighs with the sauce!

Mustard-Glazed Roasted Chicken Thighs

The thighs are probably the most flavorful cut of chicken! Whether they’re fried, grilled, or roasted, they will be highly enjoyable. Speaking of roasted, this recipe has a delicious glaze that you can add over your chicken thighs, but you can try it for other meats if you enjoy it! It’s got whole-grain mustard, brown sugar, cayenne pepper and turmeric. Sure sounds yummy to us!

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Ingredients Needed for Mustard-Glazed Roasted Chicken Thighs

1 tablespoon whole-grain mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
2 teaspoons of cayenne pepper
1 teaspoon turmeric
pepper
salt
1 tablespoon olive oil
1 onion
3 chicken thighs

How to Make Mustard-Glazed Roasted Chicken Thighs

  1. Preheat the oven to 360°F/180°C.
  2. Use a large bowl and prepare the spice mix. Add the whole grain mustard, brown sugar, red wine vinegar, cayenne pepper, turmeric, pepper, salt, and olive oil.
  3. Mix until smooth.
  4. Grab the chicken thighs, and soak them into the mustard glaze to get them fully coated.
  5. Slice the onion and separate it into rings.
  6. Line a baking tray with parchment paper. Add the onion rings and place the chicken thighs right on top of them.
  7. Slide the tray into the oven for the next 40 minutes.

Sweet and Sour Chicken Thighs With Potatoes

Chicken thighs and potatoes is a classic dish that you’ve tasted many times before. Well, let’s refine it a bit, shall we? Marinate the chicken in a sweet and sour mixture, made with lemon juice and honey. After that, cook the meat and the potatoes in the oven with some seasoning and voila! You’ve just got yourself a new set of flavors for something you were maybe too familiar with.

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Ingredients Needed for Sweet and Sour Chicken Thighs With Potatoes

1 lemon
1 tablespoon mustard
1 tablespoon honey
½ teaspoon garlic powder
salt
pepper
3 chicken thighs
4 potatoes
1 tablespoon olive oil
3 rosemary sprigs

How to Make Sweet and Sour Chicken Thighs With Potatoes

  1. Preheat the oven to 370 degrees F/185 degrees C.
  2. Squeeze the lemon juice. Add it into a large bowl.
  3. Add the mustard and the honey into the bowl.
  4. Sprinkle the garlic powder and some salt.
  5. Mix everything together.
  6. Sprinkle some pepper.
  7. Add the chicken thighs into the bowl.
  8. Let them marinate for 30-60 minutes.
  9. Cut the potatoes into wedges.
  10. Add the chicken thighs and potatoes into a pot.
  11. Pour some marinade over them.
  12. Spray some olive oil.
  13. Season it with salt, add the rosemary sprigs into the pot.
  14. Cook them in the oven for 40 minutes.

Chicken Thighs With Tomato Butter Sauce

Who can say NO to some juicy oven-baked chicken thighs and covered in tomato butter sauce? We surely can’t! If you’re looking for something lighter, serve the chicken thighs with salad. If not – a potato mash works just perfect!

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Ingredients Needed for Chicken Thighs With Tomato Butter Sauce

2 chicken thighs s, approximately 8 ounces
salt
pepper
1 teaspoon paprika powder
1 tablespoon vegetable oil
3 tablespoons of butter
½ cup tomato sauce

How to Make Chicken Thighs With Tomato Butter Sauce

  1. Preheat oven to 370°F/185°C.
  2. Season the chicken thighs with salt, pepper, and paprika powder.
  3. Heat a skillet, add the vegetable oil and start frying the chicken. Fry it for about 2-3 minutes per side.
  4. When ready, add 1 tablespoon butter on the chicken thighs.
  5. Cook them in the oven for 25 minutes.
  6. For the side sauce, add remaining butter into a heated skillet and let it melt.
  7. Add the tomato sauce, salt and let it thicken.
  8. Add the chicken, cover with sauce and leave them on heat for about 30 seconds more.

Rosemary Chicken Thighs With Spring Salad

Rosemary is one of the most well-known aromatic herbs used when cooking, and it works well with a wide variety of meats and vegetables. For this recipe, cook some crispy chicken thighs and flavor them with an olive oil and rosemary marinade! As a side, we’ve made a light spring salad that adds freshness and makes this dish worthy of a feast!

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Ingredients Needed for Rosemary Chicken Thighs With Spring Salad

3 chicken thighs salt 1 teaspoon nutmeg 1 tablespoon vegetable oil 2 tablespoons of fresh rosemary, chopped 2 tablespoons of olive oil 6 cherry tomatoes 1 lettuce 1 teaspoon balsamic vinegar ½ lime pepper 1 tablespoon honey

How to Make Rosemary Chicken Thighs With Spring Salad

  1. First season the chicken thighs with salt and nutmeg.
  2. Heat a skillet, add 1 tablespoon of vegetable oil and start frying the meat.
  3. Fry for about 7-8 minutes per side until golden and crispy.
  4. In the meantime, mix 1 tablespoon of olive oil with chopped rosemary for the marinade. Season with a little bit of salt and pepper.
  5. After you’ve turned them over for the first time, pour the marinade over the chicken.
  6. Thinly shred the carrot and slice cherry tomatoes in halves for the salad. Remove the end of the lettuce and chop it.
  7. Take a large salad bowl and add lettuce, cherry tomatoes, shredded carrot, 1 tablespoon of olive oil, balsamic vinegar, lime juice, salt, pepper and mix everything together.
  8. Serve chicken thighs with this salad.

Chicken Thighs With Sun-Dried Tomato Sauce

If you like playing with different tastes and flavors, then this chicken recipe is made for you! Spice up the chicken with paprika powder and lemon zest and pan-fry it for a few minutes. Now comes the interesting part: make a super flavorful sauce for the chicken using red wine, sun-dried tomatoes, soy sauce and Worcestershire sauce!

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Ingredients Needed for Chicken Thighs With Sun-Dried Tomato Sauce

3 chicken thighs 1 tablespoon vegetable oil salt 1 teaspoon paprika powder ½ lime 1 tablespoon soy sauce 1 chili 1 tablespoon worcestershire sauce ¼ cup red wine 1 tablespoon honey fresh coriander leaves 1 tablespoon honey

How to Make Chicken Thighs With Sun-Dried Tomato Sauce

  1. Place the chicken thighs on a wooden board and chop them in about 0.4 inch (1 cm) thick slices.
  2. Heat a skillet, add 1 tablespoon of vegetable oil and start frying the chicken.
  3. Season it with salt and paprika powder and shred lime zest.
  4. Add the soy sauce and the dried tomatoes while stirring in the pan.
  5. Slice 1 red chili and add it in the pan with the Worcestershire sauce, the red wine and the honey.
  6. Bring to a boil and let it simmer, until the sauce thickens.
  7. Before you take it out of the skillet, add a few coriander leaves.
  8. Turn off the heat and serve.
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