Juicy Baked Chicken Thigh in The Oven
Juicy Baked Chicken Thigh in The Oven
INGREDIENTS
5 lbs. chicken thighs
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 Tbsp. dry thyme
1 tsp ground black pepper
1/2 tbsp. paprika
1/2 tbsp. dry parsley
1 tbsp. creole seasoning
1/2 tsp salt
1/2 tbsp. adobo seasoning
tbsp. oil
Bake on 350 for 40-45 minutes
Best Ever Baked Chicken Drumsticks Step by Step
Easy Baked Chicken Recipe | Roasted Chicken Legs
How to bake drumstick
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Chicken stuffed with rice and dried fruits (recipe in description)
Chicken stuffed with rice and dried fruits and baked in orange-honey glaze????????????
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If you liked the recipe, I will be very glad to receive your feedback!????????????
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Ingredients:
????chicken
????2 Art. l. melted butter
????2 Art. l. honey
????juice of 1/4 orange
????salt and red pepper
⠀
For stuffing⬇️
????150 gr. rice + salted water
????50 gr. raisins
????50 gr. dried apricots
???? 3/4 orange pulp
⠀
Cooking:
We wash the rice and put it in boiling salted water, cook until half cooked, about 10 minutes after boiling. Then we drain the water, you can rinse it slightly, add dried fruits to the rice (they need to be washed in advance and finely chopped dried apricots), orange pulp, mix.
To lubricate the chicken, combine butter, honey, orange juice, salt and pepper.
Lubricate the chicken on all sides, stuff it, close it with toothpicks, and tie the legs with a thread. We shift to a baking sheet, grease with the remaining marinade and send it to the oven preheated to 200 ° for about 1 hour. Every 15 minutes, lubricating with the released juice, and if some places start to burn, then cover with foil.
❤️Bon appetit!❤️
Different dishes from all over the internet. Recipes in one minute
Bakery style Drumsticks - Ramzan Special Recipe by Food Fusion
Who needs takeout when you can make these Bakery Style Drumsticks right at home? So good, you'll want to make them every week! #HappyCookingToYou #FoodFusion #RamazanSpecial #DigitalAmmi
Written Recipe:
Recipe in English:
Ingredients:
-Chicken drumsticks 7-8
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 2 Cups or as required
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) grated & squeezed 2 medium
-Aloo (Potatoes) boiled & mashed 2 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 tbs (optional)
-Safed mirch powder (White pepper powder) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
-Maida (All-purpose flour) 1 Cup or as required
-Anday (Eggs) whisked 2
-Cooking oil for frying
Directions:
-In a pot,add chicken drumsticks,ginger garlic paste,water,mix well & bring it to boil,cover & cook on medium flame until tender (8-10 minutes) then cook on high flame until it dries up.
-Let it cool.
-Remove cartilage from drumsticks and add in chopper & reserve all clean bones for later use.
-Add mint leaves,fresh coriander & chop well.
-Take out in a bowl,add onion,potatoes,green chilli paste,black pepper powder,red chilli powder, chicken powder,white pepper powder,cumin powder,garam masala powder,salt,lemon juice & mix until well combined.
-Grease hand with oil,take small quantity of mixture (75g),make a ball & insert reserved drumstick bone & press it to make a perfect shape of drumstick.
-Now coat drumsticks with all-purpose flour & dip in whisked egg.
-In a wok,heat cooking oil & fry on medium flame until golden & crispy (makes 8).
-Serve with tomato ketchup!
Recipe in Urdu:
Ajza:
-Chicken drumsticks 7-8
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 2 Cups or as required
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) grated & squeezed 2 medium
-Aloo (Potatoes) boiled & mashed 2 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 tbs (optional)
-Safed mirch powder (White pepper powder) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
-Maida (All-purpose flour) 1 Cup or as required
-Anday (Eggs) whisked 2
-Cooking oil for frying
Directions:
-Pot mein chicken drumsticks,adrak lehsan paste aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per gul janay tak paka lein (8-10 minutes) phir tez ancch per sukh janay tak paka lein.
-Thanda ker lein.
-Drumsticks per sa cartilage ko nikal lein aur chopper mein dal dein aur sari clear bones ko bad mein use kernay kliya side per rakh dein.
-Podina aur hara dhania dal ker ache tarhan chop ker lein.
-Bowl mein nikal lein,pyaz,aloo,[hari mirch paste,kali mirch powder,lal mirch powder,chicken powder,safed mirch powder,zeera powder,garam masala powder,namak aur lemon juice dal ker ache tarhan mix ker lein.
-Haath ko oil sa grease karein aur mixture ki small quantity (75g) la ker ball bana lein aur reserved drumstick bone ko inert lein aur press ker ka drumstick ki shape bana lein.
-Ab drumsticks ko maida mein coat karein aur pheetay hoye anday mein dip ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden & crispy ho janay tak fry ker lein (makes 8).
-Tomato ketchup ka saath serve karein!
Upgrade Your Chicken Recipes with Gordon Ramsay & Richard Blais | Next Level Kitchen
Chicken is America’s favorite protein and it’s time for Gordon to take it to the Next Level! With his Co-Mentor Richard Blais cooking by his side, Gordon’s going to whip up a Sticky Lemon Chicken with Chicken Thighs. Meanwhile, Richard will take on the mighty Chicken Breast, cooking up
a Butterflied Chicken Breast. Which dish are you cooking from #NextLevelKitchen?
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*Gordon’s* *Sticky* *Lemon* *Chicken* *with* *Fingerling* *Potatoes* & *Arugula* *Salad*
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, sliced in rounds
4 large garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, thinly sliced
¼ cup soy sauce
3 tablespoons chicken stock
2 tablespoons sherry or white wine vinegar
1 tablespoon honey
*Smashed* *Potatoes*
1 pound boiled fingerling potatoes
2 tablespoons unsalted butter, cubed
Arugula Salad
6 ounces arugula
Kosher salt
1 Lemon
1 tablespoon extra virgin olive oil
Fresh parmesan, peeled
*PROCEDURE*
Preheat your oven to 350℉.
Place the chicken thighs on a clean surface and season evenly on all sides with salt and pepper.
With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.
In a large skillet over medium-high heat, add the oil. Once the oil is shimmering, place the chicken thighs in the pan, skin side down.
To the pan, add the lemon slices, garlic, thyme and shallot.
Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.
Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.
Remove the chicken from the pan and place on a sheet tray. Place the chicken into the oven and continue cooking while you crisp the potatoes.
Place the boiled potatoes on a flat surface and use the bottom of a small skillet to gently smash each potato.
Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the butter to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.
Remove the potatoes from the pan and set aside.
To the pan, add the soy sauce, chicken stock, vinegar and honey. Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.
Add the chicken back to the pan and toss to coat completely.
Place the arugula in a medium bowl and season with salt. Zest and juice the lemon into the bowl, drizzle with the olive oil and toss to combine.
Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top. Add the salad and finish with parmesan slices. If you have an additional lemon, zest across the top for added freshness.
*Richard’s* *Butterflied* *Chicken* *Breast* *with* *Salsa* *Verde* *Potatoes* & *Watercress* *Salad*
1 boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
2 tablespoons ghee
1 large clove garlic, smashed
2 sprigs fresh thyme
2 tablespoons unsalted butter
*Salsa* *Verde*
1 bunch flat leaf parsley, chopped
1 bunch tarragon, chopped
1 garlic clove
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon capers
1 jalapeno, seeded and diced
2 teaspoons honey
1 teaspoon anchovy paste
1 pound steamed peewee potatoes
*Watercress* *Salad*
3 ounces pea shoots
3 ounces watercress
*PROCEDURE*
Place the chicken on a flat surface. Use a sharp knife to make a slit down the side of the breast, making sure not to cut down the seam. Open the cut side of the breast and place it flat on the surface. Season the chicken liberally with salt and pepper on all sides.
In a large skillet over medium heat, add the ghee. Once the ghee is melted, place the chicken breast in the pan. Let the chicken cook until it begins to turn golden brown, then flip.
Add the garlic, thyme and cubed butter.
Once the butter melts, use a large spoon to baste the chicken with the melted butter. Continue cooking until the butter has browned and the chicken is cooked through. Remove the chicken from the heat and let rest while you make the salsa verde.
In a large mixing bowl, combine the parsley, tarragon, garlic, red wine vinegar, olive oil, capers, jalapeno, honey and anchovy paste.
Add the steamed potatoes and toss to combine.
Plate the chicken breast with the potatoes and toss the peas shoots and watercress in the remaining salsa verde. Place the salad on top.
0:00 Welcome to Next Level Kitchen
0:37 Level 1: Chicken Cuts
1:21 Level 2: Cooking Chicken
11:58 Level 3: Next Level Plating
Delicious Stuffed Tuscan Chicken!
Delicious Stuffed Tuscan Chicken | Stuffed Chicken Breast Recipe
Today I'm going to be showing you all how to make stuffed chicken breast. This easy recipe for stuffed Tuscan chicken breast is a quick and easy one pan meal that sure to please any crowd! The chicken is stuffed with sun dried tomatoes, spinach also can be done in an air fryer with an incredible combination of cream cheese, spinach, mozzarella you can't go wrong with this Stuffed Chicken Recipe.
I'm using Philadelphia cream cheese with fresh spinach frozen spinach can b used as well to make the filling which gives the chicken so much flavor and make the chicken extra juicy when you cut it. Feel free to use any type of cheese you like such as Parmesan cheese, feta, Gouda cheese which ever you prefer.
Ingredients!
2 chicken breasts
1 cup spinach chopped
1/4 cup mozzarella cheese
4 oz. sun dried tomatoes
8 oz. cream cheese
1 tsp salt
1/2 tbsp. creole seasoning
1 tsp Italian seasoning
1 tsp paprika
1 tsp garlic powder
2 tbsps. olive oil.
Baked Chicken Dinner,Stuffed Creamy Spinach Chicken Recipe
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chicken breast stuffed with spinach and mozzarella cheese
tuscan chicken crockpot recipes
creamytuscanchicken
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stuffed bell peppers
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Please Subscribe!!
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Turn Your Notification ON ????
New Video everyday!!
My Pots and Pan
Most Popular Recipes
Easy Lemon pepper Chicken Wings Recipe
The most CHEESIEST Mac & Cheese
Pork Chops in the OVEN Recipe, Extremely Tender & Juicy
Pork Chops in the OVEN Recipe, Extremely Tender & Juicy
Pork Chops in the OVEN Recipe, Extremely Tender & Juicy
EASY Juicy Salmon Recipe
THE ULTIMATE ROTINI PASTA SALAD RECIPE
Seafood Boil Recipe, King Crab, Sausage, Shrimp, Lobster Tail, Potatoes
======================================================
Follow my personal social media accounts
Snapchat: rose_p3tal
Instagram: rose_demesier
Follow us on IG IslandVibeCooking
Like our Facebook Page @IslandVibeCooking
For Catering Contact me at @IslandVibeCooking@gmail.com
Located in South Florida
#creamytuscanchicken
#stuffedchiken
#bakedchicken
CRISPY Stuffed Chicken Thighs Recipe | Keto Chicken Thighs
These stuffed chicken thighs are a great stuffed chicken thighs recipe along with being a super keto chicken recipe. For those of you eating low carb save this with your other keto recipes because it's a total winner and just a great way to make chicken thighs in the oven.
INGREDIENTS
• 4-6 Skin on bone removed chicken thighs
• 2 tbsp Chef Ange Base Seasoning – RECIPE VIDEO:
• 4-6 cloves of garlic, finely chopped
• 2-3 sprigs of parsley, leaves removed & finely chopped
• 2-4 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 4 tsp Dijon mustard
• 4 tsp whole grain mustard
• 4 slices Swiss cheese
• 4 slices ham
• salt & pepper
DIRECTIONS
1. Preheat oven to 385F, convection setting on if available.
2. Mix chopped parsley and minced garlic, ½ tbsp. olive oil, a pinch of salt and a little ground black pepper. Set aside.
3. Debone chicken thighs or have your butcher remove the bone but keep the skin intact.
4. On a cutting board, lay the deboned chicken thighs flat and cover with plastic wrap tucking the plastic wrap under the ends of the cutting board. Using the flat side of a meat mallet/tenderizer pound the chicken flat.
5. Season the chicken thighs with 2 tablespoons of oil, Chef Ange Base Seasoning ( paprika and Italian seasoning. Mix until evenly coated and lay flat on a cutting board or clean, flat surface skin side down.
6. Add 1 tsp each of Dijon and whole grain mustard to each chicken thigh and a spoonful of the seasoned parsley & garlic mix. Mix and spread with your hand until evenly spread a mixed inside the chicken thigh. Lay one slice of ham and one slice of Swiss cheese on each thigh. Roll each thigh from top to bottom using the tension on the cutting board to roll the thigh tight finishing with the seam on the bottom.
7. Using a 2-3 ft length of butcher twine for each thigh, place the twine vertical on the cutting board and place the rolled and stuffed thigh on the twine. Bring the two end of the twine to cross in the middle of the thigh and then bring the ends around the thigh longwise. Flip the thigh over and cross the ends again and then flip again back to the top and tie a knot. Repeat for each stuffed thigh.
8. Place each tied thigh on a raised grate in baking sheet. Line the baking sheet with aluminum foil to save on clean up. Bake for 20 min. remove and flip each thigh and bake again for 20 min. flip again back to original side up and bake for a final 10-15 min or until skin is golden brown.
9. Let cool for 10-15 min until cutting and removing twine. Transfer to serving platter and garnish with a little fresh chopped parsley. Slice before serving or serve whole.
Enjoy!
COOKING EQUIPMENT
DALSTRONG Fillet Knife - 6 - Gladiator Series -
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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