LEBANESE CHICKEN WITH 7-SPICE
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!
Provided by Sylvia Fountaine| Feasting at Home
Categories chicken
Time 1h3m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 F (see notes for grilling)
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
BAKED CHICKEN THIGHS
How to make baked chicken thigh! My guide for making juicy and tender oven baked chicken thighs the old-fashioned way. Easy & healthy!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat the chicken dry and place in a large bowl or large ziptop bag. Add the garlic, 2 tablespoons oil, Italian seasoning, rosemary, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken (or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes and up to 1 hour or cover and refrigerate for up to 12 hours.
- When ready to bake, preheat the oven to 425 degrees F. Thinly slice the onions and place in a 9x13 or similarly sized roasting pan or casserole dish.
- Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
- Remove the chicken from the marinade and shake off any excess. Clear some spaces in the onions for the chicken, then nestle it in.
- Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that's 25 to 35 minutes total), until the internal temperature of the chicken reaches 155 to 160 degrees F (chicken is considered cooked at 165 degrees F, but its temperature will continue to rise as it rests). If you'd like to brown the chicken skin further, at the end of the cooking time, place the pan under the broiler for 1 to 2 minutes (watch closely!).
- Remove the chicken to a serving plate. Cover and let rest 10 minutes. Stir the onions in the pan, spread them into an even layer, then return them to the oven to roast further while the chicken rests. The onions will become jammy and a few might look a little crispy.
- Remove the onions from the oven, then stir the vinegar into them. If desired, return the chicken to the pan and place under the broiler for crispy skin.
- Serve the chicken thighs warm, with onions spooned over the top. Sprinkle with fresh herbs.
Nutrition Facts : ServingSize 1 (of 4), Calories 605 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 213 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 32 g
JUICIEST BAKED CHICKEN THIGHS RECIPE
Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven.
Provided by Suzy Karadsheh
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- Season the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly.
- Make the rub. In a small bowl or measuring cup, combine the rub ingredients. Whisk until everything is well-incorporated.
- Rub the chicken with the tomato rub on both sides, applying underneath the skins first.
- Prepare a 9" X 13" baking dish. Brush the bottom of the dish with extra virgin olive oil. Arrange most of the sliced onions on the bottom. Arrange the chicken on top of the onions. Now add the rest of the onions and the sliced tomatoes between the chicken thighs. Pour in about 1/4 cup of water from the sides of the baking dish.
- Bake in the middle of your heated rack for 40 minutes or so, then, for crispy colored skin, put it under the broiler for a couple of minutes (watch carefully).
Nutrition Facts : Calories 312.9 kcal, Carbohydrate 8.1 g, Protein 20.1 g, Fat 28.1 g, SaturatedFat 6.3 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 323.2 mg, Fiber 2 g, ServingSize 1 serving
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Provided by Greg Atkinson
Categories Chicken Potato Roast Low Cal High Fiber Dinner Carrot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
- Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
- Place chicken on platter; top with chives.
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