Fall Off The Bone Roasted Chicken Thighs Recipe 435 Recipes

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FALL-OFF-THE-BONE CHICKEN



Fall-Off-the-Bone Chicken image

A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives

Steps:

  • Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 300 degrees F.
  • Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
  • Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

FALL OFF THE BONE ROASTED CHICKEN THIGHS RECIPE - (4.3/5)



Fall off the Bone Roasted Chicken Thighs Recipe - (4.3/5) image

Provided by Amanda26

Number Of Ingredients 9

12 chicken thighs
1/3 cup each: Dijon mustard, low-sodium soy sauce
1/4 cup fresh lemon juice (from about 2 lemons)
2 tbsp olive oil
2 tbsp dried fines herbes (or mix of parsley flakes, chives, tarragon, chervil leaves)
1 tsp fennel seeds
Kosher salt
Cracked black pepper
2 About 2 cups chicken stock

Steps:

  • Place chicken in single layer in 9-by-13-inch baking dish. In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F oven 45 minutes. Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour. Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.

FALL OFF THE BONE BAR-B-Q CHICKEN



Fall off the Bone Bar-B-Q Chicken image

This was one of my favorite meals growing up. We serve the remaining sauce over mashed potatoes. You can use bone-less chicken but it's not nearly as good.

Provided by Bekah Balmer

Categories     Chicken Thigh & Leg

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup catsup
1/4 cup water
1/4 cup vinegar
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon mustard
1 1/2 teaspoons salt
1 teaspoon onion salt
pepper
8 -10 chicken drumsticks or 8 -10 chicken thighs
1/4 cup water

Steps:

  • Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes.
  • Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan.
  • Pour sauce over chicken.
  • Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.

Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 10.8, Cholesterol 148.8, Sodium 1771.8, Carbohydrate 25.1, Fiber 0.3, Sugar 23.1, Protein 29.4

FALL OFF THE BONE CHICKEN



Fall off the Bone Chicken image

This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.

Provided by EdsGirlAngie

Categories     Chicken

Time 13h

Yield 1 whole chicken

Number Of Ingredients 10

1 (3 1/2 lb) whole chickens, rinsed,dried,and giblets removed
2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon onion powder or 1/2 teaspoon granulated onion
3/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 medium onion, cut in half
lemon juice, to refresh chicken cavity

Steps:

  • After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
  • Place onion half in the chicken cavity.
  • Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
  • The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
  • Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
  • To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
  • When done, remove chicken and let stand for at least 5 minutes, then carve and serve!

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