|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
Low-carb
|
| Servings |
|
2
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
4 Free Range bone-in skin on chicken thighs
|
| |
1 T olive oil
|
| |
1 shallot, minced
|
| |
3 cloves garlic, minced
|
| |
Sea salt and pepper to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to bake at 425
|
|
|
|
Rinse chicken thighs under cold water and pat dry. Gently separate skin from thigh, without removing it completely from meat at the corners.
|
|
|
|
Place shallots and garlic on the meat, and cover with the skin.
|
|
|
|
Lightly rub olive oil on the skin, and sprinkle with salt and pepper. Or, a fajita seasoning mix.
Bake for 35 minutes, or until juices run clear.
|
|
|
|
Originally Submitted
2/20/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Baked Chicken Thighs recipe to your own private DesktopCookbook.
|
