RECIPE:Garlic Parmesan Chicken Thighs
- Prep Time: 10 Minutes
- Cook time: 40 Minutes
Savor the flavors of Italy. Crispy on the outside and tender on the inside, they're paired perfectly with golden potatoes and broccoli florets.
Ingredients
Boneless Skinless Chicken Thighs
9 thighs cut into chunks
Sarladaise Potatoes with Duck Fat
1 bag
Broccoli Florets
to taste
Garlic Cube
1 Cube
For the Chicken Thighs:
Baking powder1 tablespoon
Smoked paprika1 tablespoon
Garlic powder1 tablespoon
Salt and pepperto taste
For the Garlic Parmesan Sauce:
Butter5 tablespoons
Parmesan cheese½ cup grated
Paprika1/2 teaspoon
Cooking directions
STEP 1 - PREP THE CHICKEN THIGHS:
Pat the thighs as dry as you can get them with paper towel. This will help with the crispiness.
Set the thighs into a large bowl and season with the baking powder, WF smoked paprika (HL), cayenne, garlic, salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.
STEP 2: BAKE THE CHICKEN THIGHS:
Heat oven to 250 degrees F (120 C). Set the chicken thighs onto a lightly oiled baking sheet lined with parchment and bake for 15 minutes.
Increase oven heat to 425 degrees F (220 C). Flip the chicken thighs and bake another 15 minutes, or until the thighs are cooked through to 165 F.
While the chicken thighs are baking, follow the package instructions to heat the Sarladaise Potatoes with Duck Fat .
Lightly steam the Broccoli Florets and reserve warm until ready to serve.
STEP 3: MAKE THE GARLIC PARMESAN SAUCE
Add the butter to a small pot over medium heat. When melted, stir in the parmesan cheese, paprika, 2 cubes of the garlic. For added punch, add 1/2 tsp of Wild Fork Smoked Pecan Wood Rub 5.9 oz bottle.
Stir to combine and reserve warm until ready to serve.
STEP 4:
Drizzle or toss the cooked chicken thighs with the garlic parmesan sauce and serve hot with the heated Sarladaise Potatoes with Duck Fat & Brocolli Florets
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