CALORIES IN BAKED CHICKEN THIGH AND LEG RECIPES

Steps:

• Preheat the oven to 425F.
• In a bowl combine: olive oil, lemon juice, garlic, salt, pepper, 1/2 teaspoon of sweet paprika, turmeric, oregano, thyme and cayenne;
• Place the chicken in the oven-safe dish like casserole or cast-iron skillet;
• Pour the mixture over the chicken and rub it on both sides; (This can be done a night before and kept refrigerated before cooking);
• Place the chicken skin side up and sprinkle with the remaining 1/2 teaspoon of sweet paprika (for more intense color); Transfer the casserole to the hot oven.
• Roast the chicken for 40-45 minutes or until the internal temperature reaches 165F;
• After about 20 minutes of roasting, you can add a little pat of butter on each piece of chicken for crispier skin. It is an optional step and can be omitted;
• Once the chicken reaches 165 F remove from the oven and let rest for 5 minutes before serving. 

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
• Season chicken thighs on both sides with garlic powder and salt.
• Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
• Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.