OH MA GAWD! Tastes as good, if not better than it looks! Fresh-cut Cilantro & Scallions, Garlic and Lemon!
So, here’s the thing about THE BEST BAKED CHICKEN you’ll ever devour … yes, yes, of course, fresh herbs, lots of garlic and crazy amounts of lemon and I’m talk’n not only the juice, the zest, but yes, even the inside pulp; but, what really, really sent the flavors through the roof, and I did not know this: So, I’d think, “How do they get the chicken skin to stay crusty while baking in the juices?” I love perusing recipes and one home cook seared the chicken in a cast iron frying pan, to lock in the juices, the same way we do beef and heavier cuts of meat. So, I seared the chicken (skin side down) to a crispiness, before I baked it in the oven! MAN-O-MAN! The Flavor! I was sucking even the lemon slices for the flavor! #ThingsThatMakeYouGoOom
Crispy-Crusted Chicken Thighs with Cilantro, Scallions, Garlic & Lots of Lemon
Now, I’m no trained chef, but I have always enjoyed the flavor combinations in what I consider good, fresh thoughtfully-prepared whole foods! So, what I do know is that when you balance the flavors of any savory dish with a sweet, a salty, a hot and a sour, you cannot go wrong. Balancing flavors with, for example, lemons, vinegars, wines, honey, hot peppers, fresh herbs, etc., you’ll find that you don’t need and, after awhile, will no longer desire the heavy salt, sugars, mayonnaise, ketchup, etc., that tend to mask or drown out the true flavors of good, fresh foods!
Bone-In, Skin-On Chicken Thighs
1/2 cup Olive Oil (though, I actually used Browned Butter or 1 stick of butter)
Dried Herbs & Seasonings (Rosemary, Thyme, Roasted Garlic Powder, Onion Powder)
Salt & Lemon Pepper (to taste)
1 cup Cilantro (chopped)
1 cup Scallions (chopped)
2 Lemons (zested, juiced, depulped)
6-8 Garlic Cloves (finely chopped; Grannie & I like a lot of garlic)
1 Small Red Chili Pepper (finely chopped, for me, no seeds; I don't prefer it too hot)
1 Jalapeno Pepper (finely chopped or whatever fresh hot peppers you have on hand)
Honey (very light swirl)
Prep chicken thighs (remove fat, rinse, pat dry - must be as dry as possible for skin to crisp)
Preheat Oven to bake at 425 degrees
Gather and chop Fresh Herbs (Cilantro, Scallions, Rosemary, Thyme), Garlic and Red Hot & Green Chili Peppers
Zest, juice and slice 2 lemons (ensuring to use even the pulp inside)
Heat olive oil (preferably butter) in cast iron pan to medium high temperature (let butter brown)
Season chicken thighs (Rosemary, Thyme, Roasted Garlic Powder, Onion Powder, Salt & Lemon Pepper to taste)
When fry pan is heated, place chicken thighs (skin down) in pan and sear until charred or a nice browning 6-10 minutes (depending on your stove); then remove from pan and set aside on a plate and repeat searing remaining chicken
When searing is complete, return chicken thighs to the fry pan (or transfer to another larger sheet pan, if necessary), sprinkle all of the fresh herbs and seasons all in and around the chicken thighs (lots of lemon juice, pulp and zest). NOTE: If not pressed for time, let marinate for a few days!
Swirl a very light amount of honey! As you don’t want to taste the sweet; just helps to balance the flavors (sour, hot, salt, sweet)
Bake at 425 for approx 25-30 minutes or until fully cook!
THE BEST BAKED CHICKEN I HAVE EVER HAD! Just so much flavor! It makes you go, Ooooooom!
Crispy-Crusted Chicken Thighs
Fresh-Cut Cilantro, Scallions, Garlic & Lemon
Descriptions, Recipes & Images by Mariby CorpeningTM