Baked chicken thighs

Chicken is my ever time favorite, and because I am allergic to red meats and this is the only poultry readily available and always. So the baked thighs were planned the next day of Christmas, where it was Duck around all the dishes on Christmas day.

I have a Suguna Poultry store nearby my native home, which has made my life so easier. Whenever there is guest visit or any unplanned events, I can just call them up and make my order. We have to just tell them the specifics and everything is cleaned, cut and ready at home in no time.

As it was Christmas time, and each day I had guests and lots of big spreads Suguna was again a savior for me in my busy kitchen. They have all varieties from different parts of Chicken, to processed, to marinated, ready to cook items. I am a regular customer of fresh Chicken and rarely processed ones. So I took my phone, kept the order and here it is; what I pictured in my mind as the pieces should be, it is right in front of me.

This recipe is very simple and ideal for snack or brunch, full meal or even cravings and you can see it is flavorful with all Italian seasonings around. And what I love about this recipe is the baked veggies with the chicken, taking flavors from it. To my surprise, my Hubby was asking for the baked potatoes who is a potato hater, but loved the potatoes baked with the chicken. This is definitely something to try and you would be satisfied with the outcome for sure.

Ingredients:
Chicken things, cleaned and scored - 6 pieces
Lemon juice - of 1 big lime

Ginger & Garlic paste - 2 tsp
Pepper crushed- 2 tsp
Salt to taste
Chilly powder - 2 tsp
Dried herbs - Oregano, Parsley, Basil, Rosemary - 2 tsps
Onion Powder - 2 tsp
Olive oil - 2 tbsp
Potatoes, roughly cut - 1 big
Onion - roughly diced - 1 big
Asparagus - 4 -5 tender pieces, cut into 2 inch length

Method:

Apply lemon juice, ginger garlic paste, pepper, salt and chilly powder on chicken pieces. Place it on a baking sheet drizzled with generous amount of olive oil. Spread the veggies also in the baking tray between the chicken. Season with herbs and onion powder on both sides. Allow it to sit for 10 mins. Then do olive oil wash on both sides. Preheat oven to 200 C and bake for 15 mins. Now reduce to 160 C and bake it for another 10 mins.If the veggies are getting browned, cover with aluminum foil and bake.

I made a white sauce for my chicken cordon bleu that day, which went best with the thighs too.

Comments

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