Wednesday, November 30, 2011

Chicken Thighs

Chicken Thighs
Chicken Thighs
I like to serve chicken thighs with potato salad or spanish yellow rice with olives and black beans. Tonight, I went with potato salad and you can get the recipe at:

I always bake my chicken thighs. Unlike chicken breasts which can end up dry and plain, chicken thighs are juicy, full of flavor and I prefer dark meat. I usually buy the 10 pack of skinless, boneless chicken thighs since it is alot cheaper and I get a few more meals out of it.

Preheat oven to 375 degrees.

Use large Pyrex glass baking dish or whatever you have.

Take chicken thighs and pat them dry with a paper towel.

Rub thighs on both sides with vegetable oil.

Season both sides of thighs liberally with kosher salt.

Season thighs liberally on both sides with Badia Gourmet Blends Poultry Seasoning or whichever brand you use.

Chop 1or 2 onions in chunks and place them around and on top of the thighs. This is optional but it really does pump up the flavor.

Bake for 40-55 minutes and turn half way through cooking process.

Chop some scallions and sprinkle over top and serve.

Store leftovers in the fridge or freezer. If you do not plan to eat leftovers the next day or two, freeze the remaining thighs.

-Sophia/Two Frys

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