Type what you have

Ingredients

• ✓ chicken thigh
• red apple
• green grape
• pecan
• red onion
• celery
• mayonnaise
• greek yogurt
• tarragon
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• pearl barley
• bay leaf
• chicken bouillon
• poultry seasoning
• sage
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• green pepper
• chicken bouillon
• garlic
• spinach
• egg noodle
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ chicken thigh
• olive oil
• carrot
• celery
• onion
• chicken stock
• water
• green bean
• cauliflower
• broccoli
• tomato sauce
• chicken soup base
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Ingredients

• ✓ chicken thigh
• cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• cider vinegar
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ chicken thigh
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• cardamom
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ chicken thigh
• kosher salt
• black pepper
• rosemary
• thyme
• oregano
• red pepper flakes
• cayenne pepper
• garlic
• lemon
• olive oil
• russet potato
• kosher salt
• olive oil
• red wine vinegar
• olive oil
• lemon
• salt
• black pepper
• flat-leaf parsley
• oregano
• cucumber
• cherry tomato
• red onion
• feta cheese
• salad green

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• garlic powder
• onion flake
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken thighs in a baking dish; season both sides with garlic powder, dried minced onion, and salt.
3. 3 Bake in the preheated oven until no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).

By KALENG

Ingredients

• ✓ chicken thigh
• salt
• pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
3. 3 Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

By Bibi

Ingredients

• ✓ chicken thigh
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
2. 2 Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder.
3. 3 Arrange on the rack.
4. 4 Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
5. 5 Serve hot and enjoy!

By John Goddard

Ingredients

• ✓ chicken thigh
• apricot preserves
• french dressing
• onion soup mix

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined.
3. 3 Place chicken thighs in a 9x13-inch baking dish. Pour apricot mixture over chicken.
4. 4 Bake uncovered in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes.
5. 5 Enjoy!

By BCHALL12

Ingredients

• ✓ chicken thigh
• ginger root
• black bean sauce
• garlic
• sesame oil
• black pepper

Instructions

1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Ingredients

• ✓ chicken thigh
• chicken skin
• olive oil
• sea salt
• black pepper
• za'atar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
3. 3 Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
4. 4 Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
5. 5 Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ chicken thigh
• honey
• mustard
• curry powder
• salt
• tarragon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace

Ingredients

• ✓ chicken thigh
• water
• cream of celery soup
• salt
• pepper
• biscuit dough

Instructions

1. 1 In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
3. 3 Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.

By Melissa

Ingredients

• ✓ chicken thigh
• maple syrup
• mustard
• balsamic vinegar
• cooking spray

Instructions

1. 1 Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
3. 3 Place chicken in the prepared casserole dish and pour remaining marinade on top.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

By Bwoogie1

Ingredients

• ✓ chicken thigh
• butterfish
• pork butt
• sea salt
• ti leaf
• taro leaf

Instructions

1. 1 Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
2. 2 Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
3. 3 Place the bundles in a large steamer, and steam for 3 to 4 hours.

By May

Ingredients

• ✓ chicken thigh
• red potato
• pesto
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. 3 Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
4. 4 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
5. 5 Season with salt and pepper before serving.

By France Cevallos

Ingredients

• ✓ chicken thigh
• corn flake crumb
• teriyaki sauce
• sriracha sauce
• paprika
• rice vinegar
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ chicken thigh
• olive oil
• paprika
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Pat chicken thighs dry with a paper towel; brush skins with olive oil. Place chicken thighs, skin-sides down, in a single layer on a plate.
3. 3 Combine smoked paprika, garlic powder, salt, and black pepper in a bowl; sprinkle ½ evenly over thighs. Flip thighs over; evenly sprinkle with remaining ½ seasoning mixture. Place thighs, skin-sides up, in a single layer in the air fryer basket.
4. 4 Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Brenda Venable

Ingredients

• ✓ chicken thigh
• almond meal
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By IrisMac

Ingredients

• ✓ chicken thigh
• water
• rolled oat
• canola oil
• green bean
• liquid aminos

Instructions

1. 1 Pour water and oats into a rice cooker. Seal and select setting according to the manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit switches to the Warm setting. Set aside.
2. 2 Heat oil over high heat in a large frying pan or wok. Add chicken, cover, and cook for 4 minutes, stirring every minute. Add green beans, cover, and cook for 4 minutes, stirring every minute. Stir in aminos and break up mixture using a spatula. Cover, reduce the heat to low, and simmer for 10 minutes.
3. 3 Stir in cooked oatmeal and break up again using a spatula. Remove from the heat and let cool completely, 20 to 30 minutes. Package in desired portions for freezing.

By Jay

Ingredients

• ✓ chicken thigh
• vegetable oil
• ranch dressing mix
• black pepper
• salt

Instructions

1. 1 Heat oil in a cast-iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing mix, fresh cracked pepper, and salt onto one side of chicken thighs; flip and repeat on second side.
2. 2 Place thighs, skin-sides down, into skillet; cook without moving to blacken skin, about 12 minutes. Flip thighs and cook until chicken is no longer pink in centers and the juices run clear, about 12 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ chicken thigh
• dill pickle juice
• olive oil
• seasoned salt
• paprika
• dill
• black pepper

Instructions

1. 1 Place chicken thighs in a gallon-sized resealable plastic bag; add pickle juice to the bag and toss chicken to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Whisk olive oil, seasoned salt, paprika, dill, and black pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of chicken with seasoned oil.
4. 4 Cook on the preheated grill, flipping halfway through, until chicken is no longer pink at the bone and the juices run clear, about 12 minutes. An instant-read thermometer inserted into thickest part, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• buttermilk
• all-purpose flour
• seasoned salt
• black pepper
• panko bread crumb
• cooking spray

Instructions

1. 1 Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
2. 2 Preheat an air fryer to 380 degrees F (190 degrees C).
3. 3 Mix flour, seasoned salt, and pepper in a large gallon-sized resealable plastic bag. Dredge chicken thighs in seasoned flour. Dip back into buttermilk, then coat with panko bread crumbs.
4. 4 Spray the air fryer basket with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray top of each chicken thigh with cooking spray.
5. 5 Cook in the preheated air fryer for 15 minutes. Flip the thighs and spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• smoked sausage
• water
• salt
• black pepper
• long-grain white rice
• hot sauce

Instructions

1. 1 Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
4. 4 Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

By Corey Williams

Ingredients

• ✓ chicken thigh
• bread crumb
• salt
• black pepper
• flour
• egg
• avocado oil cooking spray

Instructions

1. 1 Place chicken thighs, one at a time, between 2 sheets of parchment paper and flatten with a mallet.
2. 2 Combine bread crumbs, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten egg in a third shallow bowl. Dip chicken thighs first in flour, then in beaten egg. Finally, coat with seasoned bread crumbs.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Place breaded thighs in the air fryer basket, making sure they are not touching; work in batches if necessary. Mist with avocado oil and cook for 6 minutes. Flip each thigh, mist with oil, and cook an additional 3 to 4 minutes.

By Yoly

Ingredients

• ✓ chicken thigh
• cooking spray
• mayonnaise
• paprika
• panko bread crumb
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil; grease with cooking spray.
2. 2 Combine mayonnaise and paprika in a bowl; mix well. Stir together panko and garlic powder in a second bowl.
3. 3 Spread mayonnaise mixture over each chicken thigh; press into panko mixture to coat. Place in the prepared baking dish; spritz thighs with cooking spray.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Brad

Ingredients

• ✓ chicken thigh
• rosemary
• lemon zest
• salt
• black pepper
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman