Diy and ideas
From lunch box meals to weekday dinners, chicken is a staple ingredient in our home; it’s versatile, delicious and easy to cook. These Backed Ranch Crispy Chicken Thighs are flavour packed, budget friendly and can be adjusted to serve small or large crowds of hungry mouths.
Although crispy chicken thighs are a darker meat, people assume it’s not as good for you but it is in fact higher in iron, zinc and other beneficial nutrients and minerals than white cuts of chicken and not much higher in fat that one would think. Everything in moderation.
*Tip: Cook your chicken with skin-on to lock in flavour on juice and for a healthier chicken just remove and toss the skin before consuming.
Crispy Chicken Thighs have a crispy exterior seasoned with a delicious compliment of ranch, garlic and Italian with a juicy pull off the bone inside. The skin itself is so packed with delicious flavour it’ll be hard to say no to seconds and soon to become your favourite cut of chicken.
Serve over a bed of rice or with a tasty side like these Honey Roasted Root Vegetables or Rainbow Pasta Salad for an easy meal.
BAKED RANCH CRISPY CHICKEN THIGHS
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Recipe type: Entree
Cuisine: Canadian
Serves: 6
INGREDIENTS
6-8 chicken thighs (bone in/skin on)
2 tsp salt
2 tsp Garlic Powder
2 tsp Onion Powder
½ tsp Oregano
½ tsp Thyme
½ tsp Rosemary
1 tsp Black Pepper
1 tsp Paprika
2 tbsp Olive Oil
2 tbsp ranch dressing
INSTRUCTIONS
- Preheat the panggangan to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Remove thawed chicken from packaging, rinse with cold water and pat dry with paper towels.
- Place the chicken on lined baking sheet, brush with olive oil over the thighs.
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Source
diyandideas2019.blogspot.com