Baked chicken thighs, tender and tasty

The thighs baked chicken is a simple recipe that you will have guaranteed success. The dishes that are baked give a great result and are not very laborious, ideal for Sundays when the family comes to eat at home and want to enjoy them instead of spending a lot of time in the kitchen.

The chicken thighs baked are also a delicious recipe that I never get tired of never prepare. In fact, almost every weekend I prepare it, we love it!

As an accompaniment, you can choose some baked potatoes, as I did. Garlic and a touch of lemon make this delicious dish an extraordinary set of flavors. This recipe always goes well, so if you want to go for sure, do not hesitate to prepare some deliciously baked chicken legs.

Recipe of baked chicken thighs

Ingredients for 4 chicken legs baked:

4 chicken legs
1/2 lemon
1 head of garlic
Salt
Pepper
Olive oil
1 squeeze of cider

How to prepare baked chicken legs:

We season our chicken legs

We preheat the oven to 200º C with heat up and down.

Salt-pepper the chicken and we have it in a source suitable for baking. We make a cut in each clove of garlic in half and add them to the source. Add a drizzle of olive oil, a little lemon and a drizzle of cider.

Cooking of roasted chicken legs

We take the chicken to the oven at 200 º C and let it start to cook, every ten minutes we rotate the chicken thighs so that they are made equally. We bake for 45 minutes.

We prepare the potatoes

Peel the potatoes and cut them into slices, salt and pepper them and arrange them in a baking tray well separated from each other so that they are baked well. Add a little olive oil and bake until tender, about 25 minutes.

We bake the chicken legs and the potatoes at the same time in different heights.

We serve the hot roasted chicken legs.

Comments

Recipe of Roscón de Reyes homemade step by step

The Roscón de Reyes is one of those traditions and recipes that I believe will never be lost because we all adore them and we wait each year for the time to try them again .. If there is a Christmas recipe that we all almost without exception try the Roscón de Reyes. However this year I challenge you to prepare it yourself, or better yet, helped by your children. You'll see how you taste twice as good ... Then you only need a cup of hot chocolate and ... wait for the Magi to come! Do you know what the origin of Roscón de Reyes is? They say that the greatest promoter of this sweet was the French King Louis XV. The story goes that the court chef, of Slavic origin, wanted to entertain the Monarch on the day of the Epiphany with a traditional roscón from his land, but with a surprise inside: a diamond medallion that he bought thanks to the collaboration of other members of the service. While the tradition was lost in Eastern Europe, Louis XV was delighted with the invention and...

Swiss Buns Recipe

Ingredients (10 units): 1 egg flour to stretch mint 1st mass: the sponge 150 g of strong flour 100 ml of water 10 g of baker's yeast 2nd mass: 350 g of strong flour 7.5 g of salt 100 g of sugar 100 g of butter 65 ml of orange blossom water ¼ lemon zest 10 g of baker's yeast 2 eggs Preparation of the recipe of Swiss Buns: For the sponge, mix the flour (150g) with the water (100ml) and the yeast (10g) in a bowl. Knead well, place in a bowl, cover with a clean cloth or kitchen film and let it sit for 24 hours. On the other hand, put in another bowl, the mass of the sponge, the yeast, the eggs (2), a bit of lemon zest, the sugar, the flour, the orange blossom water and the butter of ointment. Knead and add the salt. Cover it again with a clean cloth or kitchen film until it doubles its volume. Sprinkle the countertop with a little flour, place the dough on top and cut 10 portions. Give them the form of buns and place them in ...

Recipe of Pantxineta of rice with milk

Total time: 2 hours Ingredients (8 people): 2 slices of round puff pastry 125 g of rolled almonds 1 egg 4 tablespoons of icing sugar mint leaves For rice with milk : 100 g of rice 1 l of milk 250 ml of cream 100 g of sugar 2 pieces of lemon rind 1 cinnamon stick Preparation of the recipe of pantxineta of rice with milk: Pour the milk and cream (cold) in a pan. Add the rice, the cinnamon stick, and the lemon rinds. Cook over low heat, stirring constantly until the liquids are heated. Let it cook over low heat for another 40 minutes, stirring the mixture from time to time. Add the sugar and cook everything for 10 more minutes. Remove cinnamon and lemon rinds. Crush and let temper. Spread a sheet of puff pastry on a baking sheet covered with baking paper. Spread the edges with the beaten egg. Place the cream of rice with...

Cooking KING

Search This Blog