Later On

A blog written for those whose interests more or less match mine.

Food easy to make and keep on hand: Roasted chicken thighs

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Pre-heat oven to 350º.

Line a baking pan with aluminum foil, then place a Silpat or other non-stick baking mat (I use one of these) on the foil.

Buy a large container of (skin-on, bone-in) chicken thighs: 10-12 chicken thighs.

Arrange things on baking mat, skin-side down and unfolded.

Sprinkle heavily with Lemon Pepper or Sunny Spain (same thing without salt) seasoning. (Also good: the Penzey’s mix they call TsarDust Memories.)

Turn thighs over, so they are skin-side up.

Again, sprinkle heavily with Lemon Pepper or Sunny Spain (same thing without salt) seasoning. UPDATE: My favorite now is Penzey’s Bicentennial Rub.

Roast for 50 minutes

Let cool a while, then put into storage container in fridge. Each thigh is ~350 calories, so watch it.

I then pour off all the liquid into a small container, using it in subsequent recipes. Sometimes I skim off the fat to use it for sauteing, and then use the remaining liquid (which gels in the fridge) to braise things or add to a stir-fry or the like.

Written by LeisureGuy

10 September 2014 at 4:20 pm

Posted in Food, Low carb, Recipes

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