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Meet your new Sunday supper—a dish that's great on the weekend, when you have more time for the pleasures of slow cooking.
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It's safe to say that a chicken thigh is done when its internal temperature reaches 165°, but for rich dark meat that's tender and buttery, you have to push higher. Thighs are well-worked muscles, with more collagen and connective tissue. That means getting the meat to 180° or higher for at least an hour. Use the method here, in which the meat cooks for nearly two hours; you'll be rewarded with moist chicken that almost melts in your mouth. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.
Ingredients & Why:
2 tablespoons butter, divided — To tilt this in a rounder, richer direction.
2 cups fennel bulb, shaved (about 2 bulbs) — The fennel will nearly melt into the dish. That's elegant.
1/2 teaspoon kosher salt — To season.
2 pounds skinless, boneless chicken thighs — They're easy, rich-tasting, and affordable.
1 (28-ounce) can whole plum tomatoes, drained — They provide most of the moisture in the dish, making for what's essentially an oven simmer.
12 cloves garlic, cut into 1/4-inch-thick-slices — Sliced thick so they hold up, and you can experience the gloriousness of a sweet chunk of garlic on your fork.
3 lemons, sectioned — We're not looking for structure from the lemon. Indeed, we section here so the lemon flesh collapses fully into the sauce. That's why it's being removed from any white membrane.
1 tablespoon fresh thyme leaves — It seems like a lot, but with the long cook time, the flavor softens and becomes more foundational, less punchy.
1 (1-ounce) slice whole-wheat bread — For some color and more depth of flavor than white.
2 teaspoons Parmesan cheese, grated — Tomatoes. Parmesan. Delicious.
3 tablespoons fresh flat-leaf parsley, chopped — To finish fresh.
Eating healthy should still be delicious.
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Keith Shroeder, chef, culinary educator, and entrepreneur, has led kitchens at resorts, restaurants, catering companies, and luxury hotels throughout the nation. A graduate of the Art Institute of Atlanta and Coles College of Business at Kennesaw State University, Schroeder is the founder and CEO of High Road Craft Ice Cream and Sorbet, sold in retail venues such as Whole Foods Market and served by fine restaurants, hotels, and airlines. He currently writes Cooking Light magazine's "Cooking Class" column and actively lectures and teaches others his culinary secrets. His first Cooking Light cookbook, Mad Delicious, comes out October 2014. Schroeder lives near Atlanta, GA, with his wife and two children. Connect with Keith Schroeder via Facebook and Twitter.
Roasted Turkey Thighs
Dark meat lovers will be thrilled with this tasty and easy turkey thighs recipe. The thighs, part of the bird's meaty legs are ideal for a small holiday dinner for which a whole turkey can be too much. Bone-in turkey thighs are also a great alternative to chicken thighs. Roasting turkey thighs is also an excellent way to cook this dark meat for other recipes, such as casseroles and salads. The meat is tender, moist, and flavorful it's not prone to drying out as easily as white meat does.
Thyme and sage, the traditional turkey herbs present in our recipe, can be replaced or added to by other flavorful ingredients—marjoram, savory, rosemary, and parsley are good substitutions, too. Use our recipe as a template and mix and match the suggestions in our recipe variations section to flavor the thighs to your liking.
The easy preparation frees up your time to make side dishes much of the time cooking this recipe is hands-off, as the oven does most of the work. Serve the thighs with other recipes that can be cooked at the same temperature, like a corn casserole or a baked pasta. Other delicious sides that can pair with the thighs include roasted or mashed potatoes, roasted vegetables, balsamic Brussels sprouts, and cranberry sauce.
For this recipe, a meat thermometer is a good tool to have at hand to ensure the meat is thoroughly and safely cooked, which occurs when the thickest part of the thigh meat reaches 165 F. This recipe will double easily if you are serving more guests or want to freeze leftovers.
Oven-Baked BBQ Chicken
We all love good grilling recipes, especially grilled chicken, but we don't all have a grill, and sometimes we just don't want to stand outside, either (ya feel me?). Luckily, this oven-baked barbecue chicken is just as wonderful and doesn't dry out with that beautiful layer of sauce on top. It's the perfect dinner, no matter the weather! Bone-in and skin-on chicken add extra flavor to this easy chicken dish. Bone-in typically takes longer to cook and we believe it's worth it. If you only have boneless skinless though, it still works! Know the cook time might be less, so keep an eye on it to prevent overcooking the chicken and drying it out.
The onions work double duty for this recipe. After roasting, they're extremely delicious, but they also add extra moisture to the pan and will prevent the sauce from burning and keep the chicken from drying out. We love this homemade bbq sauce because it's pretty easy to whip up, but if you are really short on time grab your favorite bottle of sauce and call it good!
Tried this recipe? Let us know in the comments and don't forget to rate it!
Editor's Note: The introduction to this recipe was updated on April 21, 2021 to include more information about the dish.
Place a rack in middle of oven preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil whisk to combine.
Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
Using a pastry brush, brush half of gochujang oil over chicken.
Toss 1½ lb. baby Yukon Gold potatoes and remaining 2 garlic halves and 2 Tbsp. extra-virgin olive oil in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine.
Arrange potatoes in a 12" cast-iron skillet, scooting them toward edges of pan to make space for chicken. Nestle garlic halves (cut sides down) in center of skillet. Place chicken over garlic—as it roasts, it will infuse the fat (and thus, the potatoes) with flavor. If any potatoes have shimmied their way under the chicken, use tongs to arrange them around it (they won’t cook at the same rate if they’re under the chicken).
Roast chicken and potatoes, turning potatoes once or twice to coat in juices and oil that accumulate in pan, until potatoes are very tender when pressed with the back of a spoon, and chicken skin is deep reddish-golden brown in color, 2½–3 hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let rest 10–15 minutes. Don't skip this step: Letting the bird rests helps the juices in the meat to settle (in other words, it makes the meat juicier).
Meanwhile, use the back of a large spoon or a potato masher to gently smash potatoes in skillet, exposing some of their flesh to juices underneath so they can soak them up.
Finish the potatoes: Thinly slice 5 scallions on a long diagonal. Cut 2 limes in half. Cut 1 half into wedges and set aside. Stir 2 tsp. honey and juice of remaining lime half into potatoes. Taste potatoes and season with more salt if needed. Scatter sliced scallions over potatoes.
Carve chicken, then arrange pieces over potatoes and scallions. Serve right out of skillet with remaining lime wedges alongside for squeezing, and squeeze out the sweet, slow-roasted garlic cloves as you wish.
Do Ahead: Chicken can be seasoned 12 hours ahead. Chill chicken if you’re not going to cook within 2 hours of seasoning.
How would you rate Slow-Roast Gochujang Chicken?
Love the pics, but the important one that didn't get posted is 'how to turn the potatoes during cooking.
Molly does it again with this absolute BANGER of a recipe. Two recommendations for other punters: 1) The temperature regulation is super important. Do not just wing it and go by your oven temp - make sure its as close to 300f for the entire cook as possible. 2) I have made this with oil and again with animal fat (lard - but tallow would probs work well as well), and lard brings it up another level with crispy-ness and flavour. If you have access to home-made lard - swap out the oil!
So this is now in our regular dinner rotation. We really enjoy the flavor of the Gochujang sauce on both the chicken and the potatoes. Molly is my new hero - sorry Andy, you are still a close second and gaining ground with that tuna salad and chickpeas recipe. Have made ithis with whole chicken, half chicken, split breasts with bone, comes out tasty - just size the potatoes for the shorter baking time of smaller chicken pieces. Maybe I’ll add carrots too? Great way to liven up dinner when your grocer has chicken on sale!
Not a fan. I had high hopes for this given the glowing reviews, but for me it was just meh. I used bone in skin on thighs which several reviewers recommended. Roasted for 2+ hours. The potatoes were mush, chicken was fine, sauce wasn't special. Spice level was mild. And why has no one mentioned the garlic clove skins! Very unpleasant to encounter them in a bite of potato. Overall this just wasn't worth the effort.
wonderful taste. Something new I had never tried but I will cook this again.
Sophia, gently slice the legs off after the cooked chicken has sat for 15 minutes (cover and hold the rest of the chicken in foil to stay warm) and place the legs back in the same pan for an additional 20 minutes. Sounds like a lot of work, but well worth it, otherwise you'll dry out the white meat.
Ok but what do you do, after resting and quartering, when the chicken isn’t all the way done? I didn’t see anyone in the comments talking about this. I cooked for the max time plus some extra because my grocery store doesn’t have 2 1/2 - 3 pound whole chickens (also where the hell do you find those for a normal working class person no specialty grocery stores). What’s the best way to cook it up without undoing all the juicy work?
Made this tonight. Super simple and everyone loved it. Used Chung Jung One sauce and it was pretty dang spicy in our opinions. We eat a lot of Cajun and Mexican and this was right up the list. But will definitely be making again. Wife asked for one less Tblspn of sauce though. Probably one of the easiest to put together really good meals I have made for a while.
This was just delicious. Changes that I made were to cut up the chicken into 8 pieces. I also used 2 whole garlics when roasting the chicken and potatoes. Before serving I added the scallions, lime juice and torn mint. Husband said best chicken he had ever eaten. My son ate three pieces of chicken along with most f the roasted garlic. Served sautéed bokchoy. We will definitely have this again!
This is in the oven now. But Step 9 is very confusing. Cut 2 limes in half. This yields 4 lime halves. Cut 1 lime half into wedges. Juice "the other" lime half and the honey into the potatoes. What about the other 2 halves? Do I add to the honey the juice of one lime half or three lime halves? To add to the confusion, the final product shows 3 pristine lime halves in the pan that obviously haven't been juiced at all. I'm just going to play the lime juice by ear. um. taste buds. Will report back on how it turned out.
This recipe is the best. Interesting but uncomplicated, and very easy to riff on. The first time I made it I roasted the whole chicken and followed the recipe to a T. The next time, I made it with chicken thighs instead, and roasted them in the cast iron for 30 mins at 400 degrees, flipping half way. Both times were delicious, and you can pair with anything-- all sorts of potatoes, other root veggies, rice. I could go on
Absolutely loved this chicken, as did my husband. Easy to make. We had a little leftover sauce (not cooked) that we ate with it for a little extra punch. I used yellow potatoes cut into quarters, and some large chunks of sweet potato. I bet some onion under the chicken would also be great.
lovely dish and texture of chicken and potatoes is great. I was expecting this dish to be spicy or punchy in flavour however it is mild and mellow. Very nice and i will cook again but no the big flavour bomb I was expecting. This dish has very little or no heat. we eat spicy dishes so didn't notice any spiciness at all
This . is incredible. Live alone and have had the recipe in front of me for a while. Finally, it was time to make it and the aroma in the house was 3+ hours of torture. Followed the directions to a T (even made sure the oven was calibrated), but a couple of things went amiss. I pulled the chicken onto the cutting board to rest (20 minutes) and the garlic halves under the chicken, were far from being done. I found that the potatoes (used small Yukon Gold) were not quite done either. Went ahead and flattened them, mixed in the honey and lime juice, then moved to on to breakdown the chicken. Juice (clear) "poured" out from the first cut of the leg/thigh and the same for the breast. Other side did the same. Had to build a paper towel damn, but got the job done and the required taste test was juicy and very tender. BUT . like the garlic in the pan, the garlic in the cavity, was not done. The potatoes and garlic were the only disappointments, so next time, I'll use fingerling potatoes, will put the garlic halves around with the potatoes instead of under the chicken and will only place a few of the remaining cloves in the cavity. Had leftovers two nights in a row and it just gets better. Remainder goes into a wild rice soup with the carcass used for the stock. May use some of the Gochujang paste as part of the seasoning. My new friend. .
One of the all time best recipes. When I die I will go down the tunnel of light, past my my family members who are waiting to embrace me (they can wait), go straight to the buffet, and skip straight to this dish.
A Less Processed Life
In the Northwoods, more often than not, "April Showers" refers to "Snow Showers." Case in point, after a lovely weekend in the 60s and 70s, last night we got 5 inches of snow. Despite what the calendar says, it definitely looks a lot more like Christmas outside than Easter. Ah, the joys of living in Northern Wisconsin.
Regardless of the weather situation, Easter is just around the corner. Most of my Easter food memories center on jelly beans and besuited chocolate bunny rabbits (the ones from Agalmesis are my favorite). But you can't eat candy for dinner. (Well, at least you shouldn't, anyway.)
When it comes to Easter dinner, ham is the centerpiece on many tables. Up until now, I'd never cooked a whole ham. Turns out, though the cut of meat might be a little daunting at first, it's actually a snap to make. My ham was a whole smoked ham that came from a pig named Scratchy (yeah, I'm a terrible farmer who names the animals) that we raised on our farm back in 2015. The downside of having a whole ham is that it feeds a lot of people. Dustin's parents were in town recently, making it a perfect time to try to cook up my first ham and have plenty of people to share it with. (However, we still ended up with plenty of leftovers: I've got a few leftover ham recipes to share in the next few weeks, too.)
I went super-simple with my first oven-baked ham. I decided to focus on the ham's flavor and opted to forego a glaze. If you are feeling particularly fancy, you could stud the top of the ham with whole cloves before baking but again, I wanted to go au naturel with this recipe. There are plenty of great glaze recipes available on the web for my next ham I'm thinking a maple-bourbon glaze could be a delicious combination.
Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots
There’s nothing quite as satisfying as a sheet pan supper that’s high on flavor and low on cleanup. This tangy sheet pan chicken supper gets a little kick from cayenne pepper that’s balanced in the sauce with caramelized grapes. Roasted cauliflower and carrots offer a savory touch to the dinner, while couscous makes it hearty and healthy. Since the chicken is bone-in, it takes a little longer to roast than thin filets but the amount of flavor in the end is more than worth it! The seedless grapes are definitely the secret ingredient in this dish. They melt and caramelize while roasting, adding a subtle hint of sweetness to the sauce.
Ripe tomatoes and juicy chicken, hot off the grill, mingle with herby oil to make a delicious sauce. Serve with warm bread to mop it up. You'll need a perforated grill pan for this recipe (or use a double thickness of foil, oiled, with dime-size holes poked through about an inch apart).
Wine pairing: Maryhill 2016 Otis Vineyard Proprietor's Reserve Albariño (Columbia Valley $20)
This is one of my favorite sweet potato recipes – it’s so easy! A healthy side dish without the fuss. The best part, there’s no prep time aside from washing them. No water, no need to poke them or wrap them in foil. Just 1 ingredient, it doesn’t get easier than that! Of course, if you wish to use your oven you can use this Baked Sweet Potato recipe instead.
This recipe has zero prep time! I just wash them and throw them right in the slow cooker then turn it on low 8 hours, or if I have less time I cook it high 3 1/2 to 4 hours. You can put as many sweet potatoes as you like as long as they fit, just stack them and make sure the cover closes. You will know they are ready when a knife slides in easily when poked.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Just the other day, I decided to braise some lamb shanks. Most recipes that I see call for the meat to be dredged in flour before browning, so I began to wonder why. Is it really necessary at all?
As with most cooking questions, there is a lot of conflicting information, both in cookbooks and out on the Internet. I am not sure why this is, but I imagine that most cookbook authors and chefs learned from people who just used different techniques.
Perhaps in one culinary tradition, flouring the meat before browning is standard operating procedure whereas in other traditions, it might be unheard of.
Thickening The Sauce
Most resources that I found agreed that flouring the meat before browning helps to thicken the eventual sauce. This stands to reason, as a very common method of thickening is through the use of a roux.
A roux is a mixture of equal parts flour and fat which is then cooked to achieve a certain color and complexity of flavor. When we flour meat and then brown it in oil, we are essentially making a roux””the flour on the meat mixes with the fat in the pan and cooks, providing thickening power when additional liquid is added.
Aside from its thickening power, flouring meat, especially with seasoned flour, can provide both a flavorful crust and insulate the meat from the high heat in the pan. Whenever a recipe calls for flouring, it pays to look at the rest of the ingredient list to see if you can add any additional flavoring to the flour””flavors that will complement the dish.
For example, if you are making a Cajun-inspired meal that calls for flouring meat, you might consider adding some cayenne pepper and some Cajun seasoning to the flour before dredging the meat in it. Since flour contains both proteins and sugar, the browning is the result of Maillard reactions, just like when you brown meat.
The difference is that, during cooking, the starches in the flour mix with meat juices and gelatinize, or swell up. The gelatinized starch provides a sticky coating that serves as an insulating layer between the meat and the hot pan.
This can be particularly useful in the pan searing of delicate foods, especially fish. The fish cooks nicely without drying out and ends up with a thin but crisp and flavorful coating.
When you flour meat, the meat itself gets cooked, but since it is insulated, it doesn’t necessarily brown. The flavors produced from the Maillard reactions in the flour will be slightly different than the flavors produced from browning unfloured meat, but there will still be complexity.
I imagine that, when having to choose between browning floured meat and not browning the meat at all before cooking, the dish with the floured and browned meat would have a more complex flavor.
There has also been some discussion about using floured meat as a thickener. Many chefs consider browning in flour kind of a cheat and think that thickening and enriching should be done through reduction””slowly simmering a sauce to reduce the water content, thereby thickening it and intensifying the flavor.
At the end of the day, the choice is yours: dredge your meat in flour before browning and then add liquid to provide some body and thickening, or reducing the sauce after cooking to produce a slightly thickened silky sauce.
In the case of thickening, there are a couple of other options available. While some professional chefs might consider it cheating, you can thicken a sauce by adding a slurry of flour (or corn starch, arrowroot, potato starch, etc) and cold water (or broth) to the sauce and then boiling for a few seconds.
The boiling cooks off the “raw starch” flavor and helps the starches to swell up, thickening your sauce.
Another option is to knead equal amounts of butter and flour together into a paste and add this to the sauce as it simmers. This is called a beurre manie and will enrich as well as thicken a sauce.
As far as I’m concerned, if my goal is to get a meal on the table on a weeknight, I will not feel bad about “cheating” with one of these thickening options.
Question For You – Do You Flour Your Meat, Chicken, Fish or Vegetables Before Browning & Why?
Feeding my cravings with healthy food has long been my recipe for running longevity. Run Fast Eat Slow contains sound advice and delicious and nutritious recipes—finally a true runner's kitchen companion.
You are what you put in your body. In Run Fast, Eat Slow, Shalane and Elyse provide amazing recipes for fueling your body. I highly recommend this book to anyone who wants to excel in running or just live a healthy and active lifestyle.
There are so many misleading diet trends pushed at young female athletes. Finally here’s a book after my own heart—celebrating indulging in real food!
I can’t say enough great things about the recipes in this book! Everything is delicious and very easy to prepare.
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Quick and Easy Slow Roasted Chicken Thighs
- Slow roast at 300 degrees F for 45 minutes
- After 45 minutes raise your oven temperature to 425 degrees F. Bake an additional 30 - 45 minutes, until the skin is a deep golden brown
- Remove the roasted chicken thighs …
Slow Baked Chicken Thighs Recipe Magic Skillet
- Place chicken thighs on top of the vegetable mixture
- Brush with remaining 1 tablespoon (15 ml) olive oil
- Season with salt and black pepper, then sprinkle dried thyme, oregano and parsley evenly over thighs and vegetables. Bake in preheated oven for 40-45 minutes or until vegetables are tender and chicken thighs …
Cooking Class: Slow-Baked Chicken Thighs Cooking Light
- It's safe to say that a chicken thigh is done when its internal temperature reaches 165°, but for rich dark meat that's tender and buttery, you have to push higher. Thighs are well-worked muscles, with more collagen and connective tissue
- That means getting the meat to …
Crispy and Tender Baked Chicken Thighs Recipe Allrecipes
Allrecipes.com DA: 18 PA: 50 MOZ Rank: 71
- Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour
Slow-Roasted Chicken Thighs Louisiana Kitchen & Culture
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23 Slow Cooker Chicken Thigh Recipes Allrecipes
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- Juicy, tender, and full of flavor, chicken thighs are one of our favorite cuts of chicken — and the slow cooker makes them so easy to cook
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Oven Baked BBQ Chicken Thighs for Two (Slow Roasted
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- Place the chicken thighs into the baking dish, skin side up, and season with salt and pepper to taste
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Fall-Off-the-Bone Chicken Recipe Food Network Kitchen
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- Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish
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Baked Chicken Thighs Rachael Ray Show
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Here's How Long to Bake Chicken Thighs So They're Extra
Tasteofhome.com DA: 19 PA: 41 MOZ Rank: 69
- Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 40-45 minutes
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Slow Roasted Chicken Leg Quarters with Crispy Skin
- Place your seasoned chicken leg quarters on top and cover with aluminum foil
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Slow-Cooked Oven-Baked BBQ Chicken Recipe
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Slow-Cooker Chicken Thighs Recipe Food Network Kitchen
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- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs
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35 Chicken Thigh Recipes for the Slow Cooker
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- If you enjoy Indian food, you'll love this dish
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10 Best Slow Cooker Chicken Thighs Recipes Yummly
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Slow Baked Chicken Breast (Moist & Tender)
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Baked Boneless Chicken Thighs Recipe
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Slow-Baked Chicken Thighs & Tomato, Fennel, & Lemon Recipe
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Slow-and-low dry rub oven chicken – smitten kitchen
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How To Cook Boneless, Skinless Chicken Thighs in the Oven
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Slow Cooker Baked Chicken Thighs with Rice
Slow Cooker Baked Chicken Thighs with Rice is a simple delicious dinner that is so easy it doesn't need to wait until Sunday! If you have a multi-cooker it's the perfect tool for making dinners …