Favorite recipe with chicken thighs

[Anonymous]

we make the smitten kitchen cabbage and roast chicken with just thighs on the cabbages slices. Amazing.

[Anonymous]

Anonymous wrote:https://www.budgetbytes.com/balsamic-chicken-thighs/

I just made these last night. The whole family loves them. Cheap and easy!

[Anonymous]

If they're bone-in/skin on, my favorite recipe is one I got from a blog many years ago:

- Lay them in a baking/roasting pan.
- Nestle lemon wedges and a bunch of garlic cloves around them (I use 2 lemons and a whole head of garlic usually; we like garlic).
- Sprinkle coarse salt/pepper and dried oregano (to taste) over the whole thing.
- Drizzle a generous amount of olive oil over the whole thing.
- Roast at 350 for ~45ish minutes and broil at the end if you like the skin to be crispy.

This is so delicious and easy. We squeeze the lemon and roasted garlic over the chicken when serving.

[Anonymous]

I really enjoyed this one https://www.washingtonpost.com/recipes/sheet-pan-maple-mustard-chicken-thighs-and-red-cabbage-caraway/17278/

[Anonymous]

I adore any chicken recipe with a pan sauce. This one is so good! I leave out the bourbon an it's still amazing.

https://iowagirleats.com/maple-bourbon-pecan-chicken/#recipe-card

[Anonymous]

Anonymous wrote:we make the smitten kitchen cabbage and roast chicken with just thighs on the cabbages slices. Amazing.

Is this the recipe? And, if so, what do you think if I substitute vegan butter and use chicken parts? We do not eat white meat.

https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

My husband LOVES cabbage, but no dairy - would love to try it!

[Anonymous]

Anonymous wrote:If they're bone-in/skin on, my favorite recipe is one I got from a blog many years ago:

- Lay them in a baking/roasting pan.
- Nestle lemon wedges and a bunch of garlic cloves around them (I use 2 lemons and a whole head of garlic usually; we like garlic).
- Sprinkle coarse salt/pepper and dried oregano (to taste) over the whole thing.
- Drizzle a generous amount of olive oil over the whole thing.
- Roast at 350 for ~45ish minutes and broil at the end if you like the skin to be crispy.

This is so delicious and easy. We squeeze the lemon and roasted garlic over the chicken when serving.

This sounds so amazing right now. I’ve made something similar with potato chunks nestled in there too. It’s awesome how the olive oil/lemon/garlic/chicken fat flavors them up. Broiling is a great idea too. I know what I’m making this week LoL

[Anonymous]

No one has said NYT Chicken Shawarma?

[Anonymous]

My two favorites with chicken thighs (in a crockpot)

https://realsimplegood.com/crockpot-mexican-chicken/

https://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284

[Anonymous]

I love this one, but I cut way down on the amount of mustard, which can overwhelm the other flavors. From https://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots

Rishia Zimmern’s Chicken With Shallots

INGREDIENTS
Yield: 4 to 6 servings
8 bone-in, skin-on chicken thighs
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 tarragon sprigs
2 cups cherry tomatoes, halved

PREPARATION
Step 1
Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.

Step 2
Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.

Step 3
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.

Step 4
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.

Step 5
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

[Anonymous]

Anonymous wrote:

Anonymous wrote:we make the smitten kitchen cabbage and roast chicken with just thighs on the cabbages slices. Amazing.

Is this the recipe? And, if so, what do you think if I substitute vegan butter and use chicken parts? We do not eat white meat.

https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

My husband LOVES cabbage, but no dairy - would love to try it!

I would do the slightest amount of olive oil under the cabbage. Because chicken thighs render more fat than a whole chicken I find that by the end of cooking time it’s all perfect. (I don’t like my chicken rubbed in butter so I don’t do that and have never had an issue.

[Anonymous]

Anonymous wrote:If they're bone-in/skin on, my favorite recipe is one I got from a blog many years ago:

- Lay them in a baking/roasting pan.
- Nestle lemon wedges and a bunch of garlic cloves around them (I use 2 lemons and a whole head of garlic usually; we like garlic).
- Sprinkle coarse salt/pepper and dried oregano (to taste) over the whole thing.
- Drizzle a generous amount of olive oil over the whole thing.
- Roast at 350 for ~45ish minutes and broil at the end if you like the skin to be crispy.

This is so delicious and easy. We squeeze the lemon and roasted garlic over the chicken when serving.

Thanks for this, PP. I have it in the oven right now for dinner tonight! Roasting potatoes with it, too. -NP

[Anonymous]

Anonymous wrote:

Anonymous wrote:https://www.budgetbytes.com/balsamic-chicken-thighs/

I just made these last night. The whole family loves them. Cheap and easy!

I made these last night and they were prob our least favorite of the recipes we’ve tried with chicken thighs. Everyone agreed to not try this one again. Appreciate the PP sharing though!

[Anonymous]

This is my family's favorite comfort food dinner. https://natashaskitchen.com/creamy-chicken-and-rice-recipe/

[Anonymous]

Anonymous wrote:This is crazy delicious, the marinade for the chicken is so incredible and combined with the crisp salad, seasoned rice, and yogurt dressing -- my mouth is watering just thinking about it. Might have to make this next week just because I've thought about it now:

https://www.theenglishkitchen.co/2022/01/chicken-and-rice-street-cart-style-for.html

Thanks for this, PP. we had all the ingredients and made this today. It was very easy and delicious. Will definitely make it regularly. We followed the recipe but skipped the cloves.