{"id":7985,"date":"2025-01-16T16:18:52","date_gmt":"2025-01-16T16:18:52","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=7985"},"modified":"2025-01-16T16:18:52","modified_gmt":"2025-01-16T16:18:52","slug":"everyone-was-delighted-with-this-recipe-of-my-grandmother-simply-delicious-juicy-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=7985","title":{"rendered":"Everyone was delighted with this recipe of my grandmother! Simply delicious! Juicy chicken thighs"},"content":{"rendered":"\n

Ingredients:<\/strong><\/p>\n\n\n\n

For the Chicken:<\/strong><\/p>\n\n\n\n

8 bone-in, skin-on chicken thighs (about 1.2 kg or 2.65 pounds)<\/p>\n\n\n\n

Salt<\/p>\n\n\n\n

Black pepper<\/p>\n\n\n\n

Oregano<\/p>\n\n\n\n

Olive oil<\/p>\n\n\n\n

Butter (15 grams or 0.5 ounces)<\/p>\n\n\n\n

For the Glaze:<\/strong><\/p>\n\n\n\n

3 tablespoons honey<\/p>\n\n\n\n

4 tablespoons sweet chili sauce<\/p>\n\n\n\n

3 tablespoons soy sauce<\/p>\n\n\n\n

1\/2 lemon, juiced<\/p>\n\n\n\n

1 tablespoon Dijon mustard<\/p>\n\n\n\n

For the Roasted Vegetables:<\/strong><\/p>\n\n\n\n

1 onion, chopped (about 120 grams or 4.2 ounces)<\/p>\n\n\n\n

4 carrots, peeled and chopped (about 200 grams or 7 ounces)<\/p>\n\n\n\n

6 potatoes, peeled and chopped (about 700 grams or 1.5 pounds)<\/p>\n\n\n\n

Salt<\/p>\n\n\n\n

Black pepper<\/p>\n\n\n\n

3 cloves garlic, minced<\/p>\n\n\n\n

Fresh parsley, chopped (for garnish)<\/p>\n\n\n\n

Instructions:<\/strong><\/p>\n\n\n\n

Preheat your oven to 200\u00b0C (400\u00b0F).<\/p>\n\n\n\n

Pat the chicken thighs dry with paper towels. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Season generously with salt, black pepper, and oregano.<\/p>\n\n\n\n

Heat olive oil in a large oven-proof skillet over medium heat. Once hot, sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Flip the chicken and sear for an additional 2-3 minutes.<\/p>\n\n\n\n

In a small bowl, whisk together the honey, sweet chili sauce, soy sauce, lemon juice, and Dijon mustard.<\/p>\n\n\n\n

Pour the glaze over the chicken thighs in the skillet. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Nestle the chopped onion, carrots, and potatoes around the chicken.<\/p>\n\n\n\n

Season the vegetables with salt and pepper.<\/p>\n\n\n\n

Dot the top of the pan with the butter.<\/p>\n\n\n\n

Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

The juices should run clear when the thickest part of the thigh is pierced with a knife.<\/p>\n\n\n\n

While the chicken and vegetables bake, mince the garlic.<\/p>\n\n\n\n

In a small pan over low heat, saute the minced garlic in a little olive oil until fragrant, about 30 seconds.<\/p>\n\n\n\n

Remove the pan from the oven and spoon the pan juices with the glaze over the chicken and vegetables.<\/p>\n\n\n\n

Scatter the sauteed garlic over the top.<\/p>\n\n\n\n

Garnish with fresh chopped parsley before serving.<\/p>\n\n\n\n

Tips:<\/p>\n\n\n\n

You can adjust the amount of chili sauce in the glaze depending on your desired spice level.<\/p>\n\n\n\n

If you don’t have Dijon mustard, you can substitute it with another type of mustard or Worcestershire sauce.<\/p>\n\n\n\n

Bone-in, skin-on chicken thighs add flavor to the dish, but you can use boneless, skinless chicken thighs if preferred. The cooking time may need to be adjusted slightly.<\/p>\n\n\n\n

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Chicken: 8 bone-in, skin-on chicken thighs (about 1.2 kg or 2.65 pounds) Salt Black pepper Oregano Olive oil Butter (15 grams or 0.5 ounces) For the Glaze: […]<\/p>\n","protected":false},"author":2,"featured_media":7986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7985"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7985\/revisions"}],"predecessor-version":[{"id":7987,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7985\/revisions\/7987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/7986"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}