Chicken legs and thighs in the oven. Prepare these foods. Stages of cooking chicken with creamy sauce

Baked chicken thighs can be prepared in a variety of recipes. This dish is so simple that any novice cook can prepare thighs without difficulty and they turn out very tasty and juicy. Cooking does not take much time, does not require constant attention, and while the dish is being prepared in the oven, you can calmly do other things or just relax.

To cook chicken thighs in the oven you will need:

Chicken thighs - 4 pieces;
Mayonnaise - 4 tablespoons. You can replace it with sour cream or skip this point entirely;
Lemon juice - 5-6 tablespoons. Concentrated or fresh, squeezed from lemon;
Garlic - 3-4 large cloves;
Salt - half a tablespoon;
Ground black pepper or ready-made seasonings to your taste - 1 teaspoon.
Dishes:
A large bowl for the chicken to marinate;
A baking tray with small sides.

Baked chicken thighs in the oven, recipe:

First, the chicken thighs need to be thawed. Just leave them warm for several hours or use the special “Defrost” program in the microwave. Then we’ll prepare the marinade sauce, which will make the meat tender, juicy and flavorful.
1. Mix mayonnaise, lemon juice, finely chopped or crushed garlic, salt and seasonings in one cup. Coat each piece of chicken well with this sauce on all sides. Place it in a cup, cover and leave for 40-50 minutes. If it's hot at home, it's better to put the chicken thighs in the refrigerator.
2. Now place the chicken thighs on a baking sheet. There is no need to additionally lubricate it with oil; chicken thighs themselves are fatty and will not stick. Preheat the oven to 240-250 degrees and place the baking sheet on the middle shelf. Bake for 30-40 minutes until done. A golden crust should appear. To check if the meat is cooked inside, pierce it with a fork or knife. The meat should be soft and clear juice should flow out of the holes. If it is cloudy, the chicken is not ready yet.
3. It’s very easy to preheat an electric oven to the desired temperature; set the desired value and preheat for about 15 minutes. The gas oven needs to be heated for 10-15 minutes on the highest heat to the maximum temperature, the dish is placed in a very hot oven and the gas is immediately reduced to the desired temperature.
4. From time to time, check the chicken thighs in the oven to see if they are burning on the bottom and if they are cooked correctly; they should squash a little when baking. If they burn quickly on the bottom, lower the temperature a little. If they don’t hatch and take a very long time to cook, the temperature needs to be increased.

You can place round potatoes along with thighs on a baking sheet and then you will have a complete dinner with a side dish.

We prepare delicious and juicy chicken thighs baked in the oven. This recipe is suitable for both everyday life and holidays. The meat turns out very tender and aromatic, with a crispy golden crust. Additionally, you can serve a side dish of rice, potatoes, spaghetti or lentils.

To make the chicken thighs fragrant, first marinate them in oil with the addition of garlic and spices. For taste and aroma, you can add soy sauce, lemon juice, apple or wine vinegar, honey or mustard to the marinade. For a spicy note, you can add apple or orange slices, cranberries, prunes and fresh herbs to the chicken. If desired, you can bake chicken thighs in the oven in foil or a baking bag.

Ingredients:

• 6 chicken thighs
• 75 ml sunflower oil
• 2 cloves garlic
• 2-3 sprigs of parsley for decoration
• 5 sprigs thyme
• salt to taste
• 0.5 tsp. ground black pepper
• 0.5 tsp. paprika
• 0.5 tsp. chicken seasonings

How to cook chicken thighs baked in the oven:

Mix salt and seasonings in a deep bowl. I used black pepper, paprika and chicken spice mix.

Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the salt and spice mixture.

Pour the mixture with refined sunflower oil. If desired, it can be replaced with corn or olive.

Stir the marinade until it becomes homogeneous.

Wash the chicken thighs, clean them and dry them with napkins to remove excess moisture. Place them in a deep bowl.

Before baking chicken thighs in the oven with a crust, they must be marinated. Pour the oil mixture over the chicken thighs. Mix the meat thoroughly until it is completely covered with the marinade. Leave the chicken for at least 30 minutes; you can leave the meat in the refrigerator overnight.

When the thighs are marinated, transfer them to a heat-resistant baking dish.

Place thyme sprigs on top, they will give the chicken a special aroma.

Place the form with the meat in an oven preheated to 200 degrees. How long to bake chicken thighs in the oven depends on the size of the chicken. If the thighs are small, 30-35 minutes will be enough. Larger pieces of meat need to be cooked for 40-50 minutes. Periodically, we will remove the pan from the oven and pour the juices from the chicken over the thighs. When the meat is ready and golden on top, remove the pan from the oven.

How long to bake chicken thighs

Bake chicken thighs in the oven for 40 minutes at 180 degrees.
Bake chicken thighs in an air fryer for 25 minutes at 260 degrees.
Bake chicken thighs in a multicooker for 1 hour on the “Baking” mode.
Microwave 4 large chicken thighs for 35 minutes at 800 watts.

How to bake chicken thighs
Chicken thighs - 4 medium
Sour cream or homemade mayonnaise - 200 grams
Salt - 1 teaspoon
Pepper - half a teaspoon
Vegetable oil - 1 tablespoon
Preparation of food=Thaw chicken thighs, if frozen, rinse under running water and dry with dry cloths. Rub chicken thighs with salt and pepper, coat with mayonnaise or sour cream.

Baking in the oven
Grease a baking sheet with vegetable oil and place chicken thighs. Turn on the oven at 180 degrees, wait for 10 minutes to fully heat up. Place the baking sheet with the chicken thighs on the middle rack of the oven and close the oven door. Bake chicken thighs for 40 minutes.

Air fryer baking
Place chicken thighs on the top rack of the air fryer at a temperature of 260 degrees and high air speed for 25 minutes.

Baking in a slow cooker
Pour oil into the multicooker and spread it over the entire surface of the bottom. Place the thighs on the bottom of the multicooker, skin side down. Pour sour cream over thighs. Set the multicooker to the “Bake” mode, close the multicooker lid and bake for half an hour. Then turn the thighs over and bake for another half hour.

Baking in the microwave
To bake in the microwave, the thighs must be marinated: rub with salt and pepper, pour over sour cream and put in the refrigerator for 1 hour, stirring every 15 minutes. Then place the thighs in a deep microwave-safe bowl, pour 2.5 centimeters of water, and place the thighs coated with sour cream. Bake the thighs for 35 minutes at 800 watts, then leave without opening the microwave for 10 minutes. For juiciness, you can place the thighs in a baking bag. Carefully! The microwaved dish will be very hot!

How to bake thighs in a sleeve
Marinade for 4 large thighs
Honey marinade
Ingredients: 3 tablespoons of homemade mayonnaise or sour cream, 1 tablespoon of mustard, 1 tablespoon of honey, salt and pepper.
How to cook: = Coat chicken thighs with a mixture of mayonnaise/sour cream, mustard, honey, salt and pepper. Place the thighs in a baking bag, tie them, pierce them in several places with a fork and bake.

Chicken thighs with potatoes in the sleeve
Ingredients: 4 thighs, half a kilo of potatoes, 3 cloves of garlic, 2 tablespoons of paprika, 5 tablespoons of vegetable oil, salt and pepper.
How to prepare: Mix vegetable oil, paprika, chopped garlic, brush thighs with this mixture. Peel the potatoes, cut into slices, salt, pepper and mix with mayonnaise. Place the thighs and potatoes in a baking bag, tie them, make several holes with a fork for proper heat exchange, and start baking. Thighs with potatoes in the bag (for a given amount of chicken and potatoes ) bake in the oven for 1 hour at a temperature of 180 degrees, in the microwave for 40 minutes at a power of 800 watts, in a convection oven for 40 minutes at a temperature of 230 degrees and medium air speed, in a multicooker for 1 hour 15 minutes in the “Baking” mode.

About chicken roasting sleeves
Chicken thighs in a bag are usually baked with vegetables so that the chicken is soaked in vegetable juice and the vegetables are soaked in chicken juice. It turns out delicious and very simple - disposable baking bags do not need to be washed. :) Using oven bags does not increase the cooking time for the chicken. Baking bags can be used in the slow cooker, microwave, air fryer and oven.

Chicken thighs prepared according to this recipe are baked in the oven, the recipe with photos of which we present, although it can be a whole chicken or a separate part of it, it doesn’t matter, they will be simply “finger-licking good”. This recipe is also notable for the fact that chicken prepared according to this recipe is suitable for nursing mothers and people on a diet. Chicken meat is considered dietary due to its low fat content, and therefore it is ideal for dietary nutrition, as well as for those who do not consume pork and red meat.

Ingredients:

1. chicken thighs 5 pcs.;
2. sour cream 10% fat 150 ml;
3. a little refined sunflower oil;
4. chicken seasoning;
5. seasoning “dried marjoram” and a mixture of Mediterranean herbs, salt.

How to bake chicken thighs in the oven:

Baking chicken thighs in the oven is not difficult, the dish is tasty and nutritious, and it is unlikely that anyone will refuse such a delicacy. They are especially good according to the recipe presented, try it, you will be pleased.

Before cooking, chicken thighs must be washed well, after holding them in cold water with one teaspoon of 9% vinegar. This procedure will allow you to disinfect the meat, because it is unknown how long and under what conditions the chicken meat was stored before it reached your table. Then you need to remove excess fat and excess skin from the chicken thighs. Place the thighs in a deep bowl that will be convenient for marinating them. Also salt them.

To prevent the chicken from being tasteless and bland, you need to add spices to it. Spices for chicken are perfect. They will add piquancy and aroma. Dried marjoram and a mixture of Mediterranean herbs will also add additional flavor and piquancy to the chicken thighs, which you also add to the bowl with the thighs. Now you need to knead the chicken very well with your hands, so to speak, give the chicken thighs a massage.

Now it’s time to add sour cream. Use 10% fat sour cream, or better, if possible, low-fat cream. This will make the taste of the finished chicken thighs even more tender.

Give the chicken thighs a “massage” again. And leave to marinate for 15 minutes.

Grease the dish with a small amount of oil, add chicken thighs and add a little salt. Place in a well-heated oven for 40 minutes. The temperature for baking should be 180 degrees.

Chicken, compared to duck or, for example, turkey, is easier to “handle”, is widely available from a material point of view and looks very appetizing and festive after a relatively short baking. Frying a whole carcass or a separate part of it until a delicious crunch is not at all difficult, considering that I will now reveal all the secrets. I chose thighs as a “test sample”. By and large, you can cook drumsticks, legs, breasts, and even a whole chicken using this method. Only the waiting time for dinner will increase. But back to our “lambs” - we bake chicken thighs in the oven with a tempting crispy crust. A recipe with photos and tips, it is equally successful and simple. And in the last paragraph you will find several more popular spice bouquets. Yes, for a change.

Ingredients for 4 servings:

How to cook chicken thighs in the oven with a crispy crust (step-by-step recipe with photos):

It is better to use refrigerated chicken than frozen. Then the thighs will turn out more juicy and flavorful. Defrost the frozen product at a temperature of up to 6-8 degrees, that is, in a large section of the refrigerator. It is desirable that the skin is not damaged and is generally present on the meat. Without the skin, achieving a golden brown top without resorting to frying in a pan will be problematic. Wash your thighs. Remove moisture from the surface of the chicken with paper towels. Water will prevent the marinade from being absorbed evenly.
Chicken goes well with many spices, so there are endless combinations for vegetable oil-based marinade. I propose to focus on the two simplest ones for now, and below I will give a list of the most popular seasoning combinations. I baked thighs with dry Ulyap adjika. It is not very spicy, but very fragrant and tasty. It contains peppers (white, green, black, red), sweet paprika, dried parsley and dill, suneli hops, coriander, basil, sweet paprika. If there is no ready-made mixture, it is easy to prepare it yourself. Another win-win option is to cook thighs with Provençal herbs. It will also come out fragrant and very simple. Add garlic pressed through a press to the dried seasoning. If you are not going to marinate the thighs for a long time, add salt right away. When marinating chicken for a long time, it is not recommended to salt the marinade, since during heat treatment it will lose moisture faster, so it will not be as juicy. If this is the case, sprinkle the chicken thighs with salt just before placing them in the oven.
To ensure that the thighs have a delicious crispy crust, you need to add additional fat to the marinade. It is better to use vegetable oil - olive, sunflower, etc. It must be refined and odorless. If you prefer mayonnaise,... The store-bought product is not intended for baking or frying. You can also use sour cream, but homemade, rich sour cream so that it does not separate when baking the thighs in the oven. Pour the oil into the spices. Stir, remember with a spoon. Let it sit for 5-10 minutes so that the garlic releases its juice.
Pour the aromatic mixture over the chicken. Rub it over the skin with massaging movements so that it better absorbs the smell and taste of the marinade. If desired, let the thighs sit at room temperature for 30-40 minutes. Or start baking right away.
Place the chicken in a heatproof dish. Drizzle the remaining marinade over the top of the thighs to create a crispy, golden crust. Place in a preheated oven. Cook at 180-200 degrees for 40-50 minutes. During the cooking process, it is advisable to remove the bird from the oven 1-2 times and pour fat from the baking sheet. The thighs will be crispier and more rosy.
Serve as soon as the dish is ready. Check for doneness with a toothpick. Abundant clear juice is a sign of well-done chicken thighs. If it turns ichor, be sure to finish baking the chicken for 5-7 minutes.

A few more successful spice combinations*:

• 1 tsp. Mix dried sweet paprika with a pinch of turmeric and 1/2 tsp. marjoram. Peel a couple of garlic cloves. Grate on a fine grater or turn into a paste using a masher.
• Peel and finely grate a two-centimeter piece of ginger root. If you don't have fresh, use dried seasoning in the amount of 1/2 tsp. Add 3 tbsp. l. soy sauce and 1 tbsp. l. liquid honey. Mix thoroughly.
• Add dried or fresh basil, rosemary, and thyme to the zest of half a lemon. Adjust the proportions to your taste. Add a pinch of salt.
• Take a large spoon of prepared mustard. Add chopped garlic (1-2 cloves), natural or artificial honey (1 tsp), ground pepper (1/3 tsp). Mix until almost homogeneous consistency.

It is understood that the above seasonings must be mixed with vegetable oil.