Dear Readers of the Greater Rochester area,
As promised, for the week of Jan. 9 – Jan. 15, Jeannette would like to share her recipe for the perfect chicken thigh. Living on the County Line in Webster during the winter means doing a lot of cooking inside due to lake effect snow. If the winters are mild then Jeannette and her husband will still use the out door grill, many times on sunny days. But in Rochester you never know what each day will bring. Other times when the weather is bad, Jeannette’s oven gets a work out. This recipe is very easy to make and actually taste like it was done on the grill. Another advantage to this recipe is that you can save the chicken drippings for use as chicken stock in soups and other recipes. This recipe is also gluten, lactose, egg, peanut and soy free. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
A small baking tray
Here is a list of ingredients you will need:
2 – 4 chicken thighs
McCormick’s old bay seasoning
This recipe makes between 2 – 4 servings
Preheat oven to 350 degrees
To start, preheat your oven to 350 degrees. While your oven is preheating, line your tray with enough foil to cover the bottom of the tray while leaving enough foil on top to cover your chicken. Next rinse off and drain your chicken. Now place your chicken on the tray and sprinkle with the old bay seasoning until the thighs are generously covered with seasoning. After the thighs are seasoned take your foil and fold it over the chicken and seal it like it was an envelope. Now place the thighs in the oven and bake for 45 minutes. After 45 minutes of cooking, remove the top half of the foil, switch the oven from cook to broil and place the chicken back in the oven and broil for another 10 minutes. This lets the skin get very crispy, just like it was done on the grill. When the time is up, remove the chicken from the oven, plate and serve. After the chicken is plated you can take the drippings and place them in a leftover dish and freeze. Each time you make this recipe you can collect the drippings until you have enough to make another recipe with, like soup or gravy. Great side dishes to this main entrée would be a baked potato and broccoli. Jeannette hopes you like this very easy to make main dish. Jeannette would love to hear from you. If you have any questions, comments or suggestions; Jeannette can be reached at firstname.lastname@example.org. Don’t forget to tune into the weekend of Jan. 13 – Jan. 15, when Jeannette will share her recipe for oven roasted potatoes. Until then, stay safe and warm, and remember if you can read you can cook.