Baked Chicken Thighs
Ingredients:
2 to 3 pounds boneless, skinless chicken thighs, trimmed of excess fat
1 red onion, sliced
1 red bell pepper, cut into strips
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 red onion, sliced
1 red bell pepper, cut into strips
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Directions:
Preheat oven to 475°F.
Combine all the herbs and spices in a small mixing bowl.
Rub the chicken with olive oil, front and back.
Sprinkle the apice mixture evenly over all the chicken, rubbing it in to coat thoroughly.
Drizzle a small amount of olive oil in a large baking dish.
Spread half of the onions and bell peppers into the pan.
Add the chicken to the pan and top with the remaining onions and bell pepper.
Heat in the oven for 5 minutes, then turn the oven down to 350°F and bake for 20-25 minutes, or until the internal temperature of the chicken is at least 165°F.
Turn the oven to broil and allow to cook until the top of the chicken brown and the veggies are slightly charred.
Remove from the oven and let it rest for 5 minutes before serving.
Combine all the herbs and spices in a small mixing bowl.
Rub the chicken with olive oil, front and back.
Sprinkle the apice mixture evenly over all the chicken, rubbing it in to coat thoroughly.
Drizzle a small amount of olive oil in a large baking dish.
Spread half of the onions and bell peppers into the pan.
Add the chicken to the pan and top with the remaining onions and bell pepper.
Heat in the oven for 5 minutes, then turn the oven down to 350°F and bake for 20-25 minutes, or until the internal temperature of the chicken is at least 165°F.
Turn the oven to broil and allow to cook until the top of the chicken brown and the veggies are slightly charred.
Remove from the oven and let it rest for 5 minutes before serving.
Notes:
The addition of sliced fennel to the onions and peppers really elevates this dish.
Use the drippings in the pan to make a fancy sauce by reducing it on the stovetop and adding some cream and fresh thyme sprigs.
Cumin seeds work just as well as ground cumin and add a little texture, too.
If you have an herb garden, or access to fresh oregano, thyme, and basil, you can call yourself chef. No one will disagree.
Forget them. Impress yourself.
Use the drippings in the pan to make a fancy sauce by reducing it on the stovetop and adding some cream and fresh thyme sprigs.
Cumin seeds work just as well as ground cumin and add a little texture, too.
If you have an herb garden, or access to fresh oregano, thyme, and basil, you can call yourself chef. No one will disagree.
Forget them. Impress yourself.