Roasted Chicken Thighs

When you are cooking any kind of meat you want to have some kind of buffer between it and the surface it rests on to prevent it from overcooking. By using an onion “bed” you will allow the chicken to stay juicy even if you are using boneless chicken thighs. Once the chicken is done, use the juices collected in the foil in the onions to garnish the dish.

Roasted Chicken Thighs Recipe by DAREBEE
INGREDIENTS
2 chicken thighs
1/2 cup onion, diced
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon black pepper
Makes 2 portions
349 Calories per portion
Total Fat 17.9g
Saturated Fat 4g
Total Carbohydrate 2.8g
Dietary Fiber 0.7g
Total Sugars 1.2g
Protein 42.6g
Calcium 30mg
Iron 2mg
Potassium 399mg

1Make two foil beds and add a layer of onions to each.

2Oil and season the chicken thighs and add them to the foil beds so they rest on top of the onions. Close the beds.

3Roast the chicken in the middle of the oven at 200°C (392°F) for 30 minutes. Uncover and roast them for another 10 minutes to brown. Switch your oven from “roast” setting to “grill” or “top heat” if you can. Once you see the chicken thighs getting light brown at the top, they are ready. Serve hot.

Roasted Chicken Thighs Recipe by DAREBEE
Roasted Chicken Thighs Recipe by DAREBEE
Roasted Chicken Thighs Recipe by DAREBEE
Roasted Chicken Thighs Recipe by DAREBEE
Roasted Chicken Thighs Recipe by DAREBEE

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