BAKED CHICKEN THIGHS WITH POTATOES AND CARROTS RECIPES

Steps:

• Preheat oven to 400° F. Line a rimmed baking sheet with foil or parchment paper.
• In a small bowl, whisk together the rub ingredients until well combined.
• Pat the chicken thighs dry and place them on the baking sheet.
• Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
• Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-45 minutes, depending on the size of your chicken thighs.
• Let the chicken rest for 5 minutes on the pan before serving.

Steps:

• Preheat oven to 425° F.
• Pat chicken breasts dry with paper towels. Place them in a large zip-top bag or between two sheets of parchment paper or plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
• Place chicken breasts in a baking dish. Drizzle with the olive oil and rub over both sides of chicken.
• Combine the seasoning rub ingredients in a small bowl.
• Rub the seasoning rub over both sides of the chicken.
• Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165° F by inserting an instant read thermometer into the thickest part of the meat.
• Remove the pan from the oven and let the chicken rest for 5 minutes before slicing and serving.