I typically eat chicken breasts, which can turn out to be fairly dry so I’ve switched to making chicken thighs. The thighs really are more tender and flavorful.
4 Tablespoons Olive Oil
3 Tablespoons Minced Garlic
1 Tablespoon Smoked Paprika
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Red Onion (Cut Into Thin Wedges)
3 Pounds Bone-In Skin-On Chicken Thighs
2 Tablespoons Sherry Vinegar
Preheat oven to 425 degrees.
Line rimmed sheet pan with parchment paper. Set aside.
Add olive oil, garlic, paprika, kosher salt and pepper to large-size bowl. Add onions and chicken. Toss well.
Arrange chicken pieces and onion on prepared sheet pan. Place in oven 30 to 35 minutes until chicken has cooked through.
Remove from oven and drizzle with vinegar.
Transfer to serving platter and serve immediately.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
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