Skinless chicken thighs
Description
The recipe won't take much time. Cooking it is easy and simple, yet the result exceeds all expectations. Ordinary bone-in chicken thighs, skin removed, become tender, juicy, and soft thanks to a wonderful sauce made of Provencal herbs and olive oil. Crosswise cuts help the meat marinate well and allow the sauce to penetrate deep into the flesh. This significantly reduces cooking time. The part that's usually hardest to cook thoroughly—between the bone and the meat—roasts at the same rate as the rest of the thigh. Moreover, cooking the chicken without the skin makes it much healthier, especially for those watching their figure. Another advantage of this recipe is that you can prepare the dish in advance, refrigerate it for two hours (or even overnight), and then cook it. Serve hot.
Instructions
- 1
Step 1
1. Before cooking skinless chicken thighs, remove the skin from them. Then make crosswise cuts on both sides. Prepare the sauce: mix olive oil, salt, Provence herbs, and garlic.
- 2
Step 2
2. Thoroughly rub the chicken thigh meat, making sure to get the seasoning into the cuts. Place it in a baking dish (preferably heat-resistant ceramic). Let it sit for about 20 minutes to allow the marinade to penetrate better. Preheat the oven to 180 degrees. Place the dish in the oven.
- 3
Step 3
3. Bake for 20-25 minutes. When the dish is ready, serve it with herbs and vegetables.