SHEET PAN CHICKEN THIGHS RECIPES

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MEAL-PREP SHEET-PAN CHICKEN THIGHS RECIPE | EATINGWELL



Meal-Prep Sheet-Pan Chicken Thighs Recipe | EatingWell image

Cook up six servings of chicken at once with this quick and easy meal-prep recipe: you'll have recipe-ready cooked chicken in the fridge for throw-together lunches and dinners throughout the week. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic.

Provided by Katie Webster

Categories     5-Ingredient Chicken Recipes

Total Time 35 minutes

Number Of Ingredients 5

1?¾ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons extra-virgin olive oil
1 large clove garlic, minced
1 teaspoon kosher salt
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place chicken in a large bowl. Add oil, garlic, salt and oregano; toss until well coated. Arrange the chicken on the prepared pan. Roast until cooked through, 18 to 22 minutes.

Nutrition Facts : Calories 206.1 calories, CarbohydrateContent 0.3 g, CholesterolContent 88.1 mg, FatContent 11.1 g, FiberContent 0.1 g, ProteinContent 24.5 g, SaturatedFatContent 2.9 g, SodiumContent 393.5 mg

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA RECIPE ...



Sheet-Pan Roasted Chicken With Pears and Arugula Recipe ... image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack in the center.
  • Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.
  • Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

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MEAL-PREP SHEET-PAN CHICKEN THIGHS RECIPE | EATINGWELL
Cook up six servings of chicken at once with this quick and easy meal-prep recipe: you'll have recipe-ready cooked chicken in the fridge for throw-together lunches and dinners throughout the week. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic.
From eatingwell.com
Reviews 4.3
Total Time 35 minutes
Category 5-Ingredient Chicken Recipes
Calories 206.1 calories per serving
  • Place chicken in a large bowl. Add oil, garlic, salt and oregano; toss until well coated. Arrange the chicken on the prepared pan. Roast until cooked through, 18 to 22 minutes.
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