CONVECTION OVEN ROASTED CHICKEN RECIPES

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OVEN-ROASTED CHICKPEAS RECIPE | ALLRECIPES



Oven-Roasted Chickpeas Recipe | Allrecipes image

This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.

Provided by bpuckett87

Categories     Bean and Pea Appetizers

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 cups

Number Of Ingredients 9

3 (15 ounce) cans chickpeas, drained
6 tablespoons olive oil
1 tablespoon salt, divided, or to taste
2 teaspoons hot sauce
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
  • Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

Nutrition Facts : Calories 146 calories, CarbohydrateContent 16.4 g, FatContent 7.7 g, FiberContent 3.4 g, ProteinContent 3.6 g, SaturatedFatContent 1 g, SodiumContent 813.9 mg, SugarContent 0.1 g

NO-FAIL PAN-ROASTED CHICKEN THIGHS RECIPE - EPICURIOUS



No-Fail Pan-Roasted Chicken Thighs Recipe - Epicurious image

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Provided by The Bon Appétit Test Kitchen

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 main course servings

Number Of Ingredients 3

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  • Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

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NO-FAIL PAN-ROASTED CHICKEN THIGHS RECIPE - EPICURIOUS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
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Reviews 3.8
Total Time 35 minutes
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