No. You will put potatoes on the tray underneath (the wire rack) next time.
Yes I will !!!
I will be making Jacques’ chicken thighs with spinach tonight. Using boneless/skinless so am making some slight changes to accommodate the lack of fat in the skin.
Adding a link to the other chicken thigh threadS
I cook my bone in skin on thighs six at a time on a sheet pan with parchment paper underneath at 350 for 55 - 60 minutes. I season them with salt and pepper and add whatever is in season and sounds good. Lately I’ve been baking them with thickly sliced peaches and nectarines. Other times of the year, I add cubed butternut squash, little yellow potatoes, carrots, onions, etc. We have some variation on this practically every week. It makes the house smell fantastic!
I never liked thighs but there are a half dozen asado de pollo estilo Monterey close to us and I enjoy it grilled plus all have great frijoles a la charro.
Husband has always eschewed dark meat, but when he turned away from all chicken I switched to thigh meat with good acceptance.
13 posts were merged into an existing topic: Offal and friends
4 posts were merged into an existing topic: Offal and friends
A post was merged into an existing topic: Offal and friends
I’d like more info on the sweet & hot Korean thighs @seal, lol.
A friend posted a recipe for caramel chicken thighs
I semi followed the recipe, what else is new…
Was really tasty
Looks wonderful. Maybe we could get the recipe? Thanks!