BONELESS CHICKEN RECIPE OVEN RECIPES

Name: Baked Boneless Chicken Thighs
Prep time: 10 min
Total time: 1 h
Yield: 6-8 servings
Cuisine: American
Ingredients: 8 boneless, skinless chicken thighs; 1/4 c. extra-virgin olive oil; 1/4 c. low-sodium soy sauce; 1/4 c. dijon mustard; 2 tbsp. honey; 2 tbsp. packed brown sugar; 2 cloves garlic, minced; 2 tsp. fresh thyme leaves; Kosher salt; Freshly ground black pepper; 1/4 tsp. crushed red pepper flakes

BAKED BONELESS CHICKEN THIGHS RECIPE - HOW TO MAKE ...

Baked Boneless Chicken Thighs Recipe - How to Make ... image

Baked Boneless Chicken Thighs are marinated in an easy honey-soy mustard glaze and is guaranteed to never dry out in the oven.

Provided by Makinze Gore

Categories dairy-free healthy nut-free Barbeque dinner party picnic Sunday lunch dinner lunch poultry

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

8 boneless, skinless chicken thighs
1/4 c. extra-virgin olive oil
1/4 c. low-sodium soy sauce
1/4 c. dijon mustard
2 tbsp. honey
2 tbsp. packed brown sugar
2 cloves garlic, minced
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/4 tsp. crushed red pepper flakes

Steps:

Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes. Remove chicken from marinade and place on a large baking sheet lined with foil. Discard leftover marinade. Bake until golden and internal temperature reaches 165°, about 20 minutes. Switch oven to broil and broil until sauce on chicken starts to thicken slightly, about 5 minutes.

OVEN-ROASTED BONELESS LEG OF LAMB RECIPE | ALLRECIPES

Oven-Roasted Boneless Leg of Lamb Recipe | Allrecipes image

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

Provided by Robertjm

Categories Leg of Lamb

Total Time 150 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

⅔ cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
2 tablespoons minced garlic
½ teaspoon dried mint flakes
½ teaspoon dried oregano
½ teaspoon dried marjoram
¾ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon salt
2 ¼ pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil

Steps:

Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
Place lamb in the middle of the prepared roasting pan.
Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

Nutrition Facts : Calories 557.9 calories, CarbohydrateContent 23.6 g, CholesterolContent 69.1 mg, FatContent 42.1 g, FiberContent 4.1 g, ProteinContent 21.5 g, SaturatedFatContent 9.4 g, SodiumContent 178.4 mg, SugarContent 3.5 g

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