Baked chicken with white wine, garlic and herbs
January 12, 2020 by Alida Ryder 59 CommentsChicken baked in a rich white wine sauce flavored with garlic and herbs is aperfect easy weeknight recipe. When you are in search of a quick but absolutely scrumptious dinner, look nofurther. I made these baked chicken thighs a few nights ago when I had anincredibly hectic day and needed to get dinner on the table, quickly. This isactually the way I love to roast whole chickens the most with the wine, garlicand herbs flavoring the chicken in the most delectable way. However, I justdidn’t have time to wait around for a whole chicken to roast so I grabbed afew thighs instead.I had a few punnets of fresh herbs in the fridge that needed using up so Iused sage, parsley, rosemary and thyme, a few cloves of garlic and a good glugof Sauvignon Blanc. The end result was the type of recipe that makes you lickyour plate. The sauce it forms is so good, in fact, that I ate it by thespoonful. I served the chicken in its scrumptious sauce with steamed broccoliand a loaf of crusty baguette to mop up all the juices. Simply delicious.
Baking boneless chicken thighs
With boneless chicken thighs, there’s a bit less preparation needed. Just coatthe chicken in the spice rub, add to the baking sheet with the tops facing upas pictured below. Bake for 12 minutes, then flip and cook another 8 minutes.Let your thighs rest for 5 minutes then you are ready to go!Because boneless, skinless thighs emit less fat and juices, you can cook yourveggies on the same sheet pan as the chicken. I suggest a blend of broccoli,zucchini and sliced carrots. They can be stirred just once when you go to flipthe chicken over.
Chicken thigh recipes
1. Rosemary lemon chicken thighs 2. Easy honey garlic chicken thighs 3. Chicken Piccata Thighs 4. Crispy chicken thighs on cheesy broccoli rice
Baked BBQ Chicken Thighs
Chicken thighs are inexpensive, succulent, and extra tender—and they make theperfect addition to any dinner plate. Learn how to make Betty’s best chickenthigh recipes tonight, like our ever-popular soy-brown sugar glazed version orour classic chicken and dumplings.Lay the chicken on top of the rice (it’ll look like it’s swimming, but don’tworry). 5. Return the pan to the oven (no lid) and cook for 30 minutes, bywhich time the chicken should be golden and tender, and the liquid should havefully absorbed into the rice. 6. Remove the chicken from the pan and fluff therice, then return the chicken.
How to Cook Chicken Pieces in a Convection Oven
Preheat oven to 400 degrees. Drizzle olive oil on 2 rimmed baking sheets andplace chicken thighs skin side down in the pans. Roast for 25 minutes. Removefrom oven briefly, brush sauce all over the thighs, then use a spatula to flipthem over to the other side, being careful not to tear the skin.Bake chicken breasts in the 400°F oven, uncovered, 15 to 20 minutes or untilno longer pink (use a meat thermometer to confirm that the chicken is heatedthrough to 165°F). How do you grill chicken in a conventional oven? GrillChicken in the Oven. Replicate the heat of the grill by preheating the oven toits highest temperature.How long should I cook chicken in a convection oven? If you cook at a hightemperature (400-450°F), cooking time will only be 15-20 minutes. At a lowertemp (325-375°F), 25-30 minutes is a good guideline.Oven Only — Put the thighs on an oven grate, skin side up, and put them inyour preheated oven. Cook for 400°F convection or 425°F conventional for about35-40 minutes. Cook for 400°F convection or 425°F conventional for about 35-40minutes.Turn the oven down to 425 degrees Fahrenheit and put the chicken in. Make surechicken isn’t touching the walls of the oven and that there’s about an inchbetween the meat and the top heating element. Cook the chicken for about 20minutes. Baste.
Other chicken thigh recipes to try
If you love tender, juicy baked chicken thighs, here are other chicken thighrecipes to try:
Reheating chicken thighs
If reheating after refrigerating, make sure to sprinkle a bit of water overtopand lay a damp paper towel over the chicken. Microwave on high for 1-2minutes.If reheating from frozen, you can do the same water and paper towel trick(this reduces the leftover chicken taste), then microwave on defrost mode for6-7 minutes.In both cases, this reheat time is for 2 chicken thighs at a time.”