{"id":25638,"date":"2011-11-15T16:35:30","date_gmt":"2011-11-16T00:35:30","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=25638"},"modified":"2011-11-15T16:35:30","modified_gmt":"2011-11-16T00:35:30","slug":"baked-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=25638","title":{"rendered":"Baked Chicken Thighs"},"content":{"rendered":"<p>Simple ingredients. Things we <em>always<\/em>\u00a0have on hand (chicken thighs in the freezer from Costco, garlic and shallots&#8211;check). When we cook chicken thighs for dinner we usually cook them in the skillet with just salt and pepper. We remove the skin from the chicken too. So this recipe was a little different than the norm.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2217.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-25645\" title=\"IMG_2217\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2217-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2217-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2217-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<blockquote>\n<h3><strong><span style=\"color: #000080;\">Baked Chicken Thighs<\/span><\/strong><\/h3>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/www.primal-palate.com\/2011\/02\/baked-chicken-thighs.html\"><span style=\"color: #000080;\">from <span style=\"text-decoration: underline;\">The Food Lover&#8217;s Primal Palate<\/span><\/span><\/a><\/span><\/p>\n<p><span style=\"color: #000080;\">Ingredients:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000080;\">4 free range bone-in, skin on chicken thighs<\/span><\/li>\n<li><span style=\"color: #000080;\">1 tablespoon olive oil<\/span><\/li>\n<li><span style=\"color: #000080;\">1 shallot, minced<\/span><\/li>\n<li><span style=\"color: #000080;\">3 cloves garlic, minced<\/span><\/li>\n<li><span style=\"color: #000080;\">Sea salt and pepper to taste<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000080;\">Process:<\/span><\/p>\n<ol>\n<li><span style=\"color: #000080;\">Preheat oven to bake at 425.<\/span><\/li>\n<li><span style=\"color: #000080;\">Rinse chicken thighs under cold water and place in a broiler pan.<\/span><\/li>\n<li><span style=\"color: #000080;\">Pat thighs dry with a paper towel.<\/span><\/li>\n<li><span style=\"color: #000080;\">Gently separate skin from thigh, without removing it completely from the meat at the corners.<\/span><\/li>\n<li><span style=\"color: #000080;\">Place shallots and garlic on the meat, and cover with the skin.<\/span><\/li>\n<li><span style=\"color: #000080;\">Lightly rub olive oil on the skin, and sprinkle with salt and pepper.<\/span><\/li>\n<li><span style=\"color: #000080;\">Bake for 35 minutes, or until juices run clear.<\/span><\/li>\n<\/ol>\n<\/blockquote>\n<p>It was super quick to make this. We did it for lunch one day on the weekend and it was easy and satisfying. My body also loved the protein after my intense workout! The chicken was washed and then dried. I chopped the shallots and the garlic and stuffed them underneath the skin.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2214.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-25642\" title=\"IMG_2214\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2214-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2214-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2214-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nI didn&#8217;t measure anything I just chopped and then stuffed. I sprinkled salt and pepper on top of the chicken and sprinkled a little oil into the dish.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2215.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-25643\" title=\"IMG_2215\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2215-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2215-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2215-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nIt baked for less time than the recipe called for&#8211;about 25 or 30 instead. I checked the chicken once before taking it out. It was hard to\u00a0gauge\u00a0when the chicken was done for some reason (maybe because the skin was still on it?).<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2223.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-25651\" title=\"IMG_2223\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2223-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2223-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2223-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThe chicken was perfect. It wasn&#8217;t dry at all like baked chicken can sometimes be. I think because of the bone-in and the skin was still on the thigh it kept it moist. The skin was crunchy and filled with salty flavor. Normally I don&#8217;t eat the skin but it was all really good.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2218.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-25646\" title=\"IMG_2218\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2218-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2218-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2218-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nSometimes when we cook chicken thighs in the skillet I add onion powder to the salt and pepper seasoning and it&#8217;s a good addition. I don&#8217;t think this recipe needs anything more than what&#8217;s here. The shallots and garlic are fantastic.<\/p>\n<p>This recipe would be a fantastic dinner after a long day at work&#8211;quick and easy. Add a salad or steam some frozen veggies to go on the side and dinner is satisfying and healthy. This could also be a quickie last-minute dinner for guests. Make a pasta salad to go with it and open a bottle of white wine&#8211;perfect. \ud83d\ude42<\/p>\n<p><em><strong>QUESTION: What&#8217;s your favorite type of chicken and how do you usually prepare it?<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Simple ingredients. Things we always\u00a0have on hand (chicken thighs in the freezer from Costco, garlic and shallots&#8211;check). When we cook chicken thighs for dinner we usually cook them in the skillet with just salt and pepper. We remove the skin from the chicken too. So this recipe was a little different than the norm. Baked [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25648,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[55,1621,315,2372,104,107,152,154,3205,155,171,193,194,201,212,3248,2598],"tags":[3242,468,5022,5021,5024,3822,1574,5023,8694,934,937],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/11\/IMG_2220.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25638"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25638"}],"version-history":[{"count":14,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25638\/revisions"}],"predecessor-version":[{"id":26113,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/25638\/revisions\/26113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/25648"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}