LE CREUSET ROAST CHICKEN RECIPES

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BEST BAKED CHICKEN THIGHS RECIPE - KRISTINE'S KITCHEN



Best Baked Chicken Thighs Recipe - Kristine's Kitchen image

The best Baked Chicken Thighs! They bake up juicy and tender with the most delicious seasonings and crispy skin. This easy chicken recipe is a favorite, loved by adults and kids alike.

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 9

1 tablespoon Italian seasoning (or dried oregano)
2 teaspoons brown sugar
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coarse Kosher salt (or ½ teaspoon table salt)
½ teaspoon black pepper
3 pounds skin-on bone-in chicken thighs (8 bone-in thighs, see note below about boneless)
2 tablespoons olive oil

Steps:

  • Preheat oven to 400° F. Set out a 13x9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
  • In a small bowl, whisk together the seasonings until well combined.
  • Pat the chicken thighs dry with paper towels and place them in the baking dish.
  • Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
  • Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
  • If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.

Nutrition Facts : Calories 355 kcal, CarbohydrateContent 2 g, ProteinContent 24 g, FatContent 28 g, SaturatedFatContent 7 g, CholesterolContent 142 mg, SodiumContent 403 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUNDAY ROAST



Rick Stein's Lamb Kleftiko Recipe | UK Slow-Cooked Sunday Roast image

Swap your traditional roast lamb for Rick Stein's Greek slow-cooked lamb kleftiko. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Enjoy leftovers the next day in warm flatbread.

Provided by Rick Stein

Total Time 2 hours 30 minutes

Cook Time 2 hours 30 minutes

Yield Serves 8

Number Of Ingredients 1

Steps:

  • Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)

    Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.

    Serve the meat in chunks or thick slices with the vegetables and juices.

More about "le creuset roast chicken recipes"

RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUNDAY ROAST
Swap your traditional roast lamb for Rick Stein's Greek slow-cooked lamb kleftiko. Roasted for over 2 hours with garlic, tomatoes, peppers and potatoes, the lamb is succulent and falls from the bone. Enjoy leftovers the next day in warm flatbread.
From thehappyfoodie.co.uk
Total Time 2 hours 30 minutes
Cuisine Greek
  • Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)

    Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.

    Serve the meat in chunks or thick slices with the vegetables and juices.

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