Love, love having chicken ready to go to use in recipes. Stir-frys, tacos, pasta whatever... Thighs tend to stay more moist than chicken breasts and I have froze in portions successfully.
Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon EVOO
- 1 tablespoon red wine vinegar
- 1 large clove garlic, finely grated
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 1/4 teaspoons salt
- black pepper
Directions:
Preheat oven to 425-degrees.
Toss the chicken with olive oil, vinegar, garlic, Italian seasonings, crushed red pepper 1 1/4 teaspoon salt and a few grinds of black pepper until evenly coated.
Place chicken on a parchment paper lined baking sheet and roast until golden and an instant read thermometer inserted into the thickest part registers 165-degrees, about 25 minutes.
Serve whole, sliced or cubed.
Chicken will keep 4 days in refrigerator. Let cool completely before refrigerating.
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