OVEN-"FRIED" CHICKEN THIGHS - ALLRECIPES
These oven-“fried” chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Chicken Thighs
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, CarbohydrateContent 63 g, CholesterolContent 151.4 mg, FatContent 14.5 g, FiberContent 1.4 g, ProteinContent 24.9 g, SaturatedFatContent 3.9 g, SodiumContent 418.7 mg, SugarContent 0.4 g
SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS ...
An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.
Provided by Jewelzee
Categories Sheet Pan Dinners
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
- Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 465.6 calories, CarbohydrateContent 23.2 g, CholesterolContent 97 mg, FatContent 26.2 g, FiberContent 6.1 g, ProteinContent 32.3 g, SaturatedFatContent 6.6 g, SodiumContent 303.9 mg, SugarContent 4.4 g
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