Killer Oven-Roasted Chicken Thighs

I had a couple of pounds of boneless, skinless chicken thighs in the fridge and I started searching for a new way to prepare them. I stumbled upon this recipe (below) and boy am I glad I did. The only change I made was adding sriracha for a little heat. will definitely be making this again and again.

Place all the ingredients in a gallon zip-top bag seal the bag well before massaging all the contents well, then marinate in the fridge anywhere from 2 hours to overnight.

To cook the chicken thighs, just pour the entire contents of the bag into a casserole dish and bake (I like to make sure the most attractive side of each thigh is facing up). So simple and so incredibly delicious.

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Items Used to Make This Recipe:

(affiliate links)

• garlic press https://amzn.to/43vU9XA

• instant read thermometer https://amzn.to/45xL1TQ

• 2-quart casserole dish (7x11 or 9x9 casserole) https://amzn.to/3MFTtIg

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Killer Oven-Roasted Chicken Thighs

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 2 1/2 tablespoons pure maple syrup

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon sriracha (optional)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced garlic (about 3 cloves)

• 1/2 tablespoon toasted sesame oil

• 1/2 tablespoon worcestershire sauce

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

3. Preheat oven to 450F and place rack in center position.

4. Prepare a 2-quart casserole dish (7x11 or 8x8) with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

5. Cook until an internal temperature of 165F is reached.

Note

• For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it carefully so it doesn’t burn.

adapted from craving tasty

Oven Roasted Chicken Leg Quarters

As the price of just about everything at grocery stores rise, bone-in, skin-on chicken leg quarters must missed the inflation memo because I can still buy them for well under $1/pound. Chicken leg quarters cook in about half the time it takes to roast a whole bird, and let’s face it, nothing smells as amazing as chicken roasting in the oven. Add a few veggies and potatoes and you can have one heck of a sheet pan dinner on the table in less than an hour.

Oven Roasted Chicken Leg Quarters

make 5 servings

Printable Recipe

Ingredients

• bone-in, skin-on chicken leg quarters

• 2 tablespoons olive oil

• 2-3 cups bite-size vegetables (carrots, potatoes, asparagus, brussel sprouts, broccoli, etc)

• poultry seasoning to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Line half sheet pan with parchment paper or spray well with nonstick cooking spray.

3. Dry chicken leg quarters with paper towels and space evenly on sheet pan.

4. Spread potatoes and vegetables evenly among the leg quarters.

5. Brush chicken and vegetables with olive oil and sprinkle evenly with poultry seasoning.

6. Roast, uncovered, for 45 minutes or until the internal temperature in the ticket part of the leg reaches 165F.

7. Remove from oven and rest for 5 minutes before serving.

Note

• Chicken thighs or drumsticks can be substituted, just start checking for doneness after 35 minutes.