Type what you have

Ingredients

• ✓ chicken thigh
• olive oil
• lemon
• oregano
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish. Whisk oil and lemon juice together.
2. 2 Mix oregano with salt and pepper to taste. Rub well over all chicken pieces. Place into the prepared baking dish and drizzle with 1/2 of the oil-lemon mixture.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and drizzle with remaining oil-lemon mixture. Bake until chicken is no longer pink at the bone and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Teresa C. Rouzer

Ingredients

• ✓ chicken thigh
• mozzarella cheese
• black pepper
• salt
• basil
• tomato
• spinach
• red pepper flakes
• italian seasoning
• black pepper
• garlic powder
• salad dressing mix
• basil and ricotta pesto
• chicken broth
• neufchatel cheese
• onion
• butter

Instructions

1. 1 Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine Neufchatel cheese, chicken broth, pesto, dry Italian salad dressing, garlic powder, black pepper, Italian seasoning, and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish.
4. 4 Season chicken with salt and pepper and place on top of spinach mixture in the dish.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.

By Yoly

Ingredients

• ✓ chicken thigh
• potato
• vegetable oil
• wine vinegar
• lemon
• garlic
• oregano
• parsley
• onion
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
3. 3 Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
4. 4 Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

By PETEIYC

Ingredients

• ✓ chicken thigh
• butter
• onion
• basil
• red pepper flake
• salt
• black pepper
• linguine pasta
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish; melt in the oven while it preheats, about 5 minutes.
3. 3 Stir onion, basil, pepper flakes, salt, and black pepper into melted butter; add chicken thighs, turning to coat with butter mixture. Arrange skin-sides up in the baking dish.
4. 4 Bake in the preheated oven until chicken no longer pink at bones and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C). Transfer chicken to a plate.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
6. 6 Stir spinach into butter sauce until thoroughly combined; add linguine and Parmesan cheese, tossing to combine. Place chicken on top to serve.

By CHEFTASMAN

Ingredients

• ✓ chicken thigh
• olive oil
• onion
• mushroom
• garlic
• tomato
• white wine
• orange juice
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook chicken thighs in hot oil until browned, about 5 minutes per side. Remove chicken to a plate and set aside.
2. 2 Cook and stir onion and mushrooms in the same skillet until mushrooms have softened, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 more minutes.
3. 3 Pour in tomatoes with juice, white wine, orange juice, rosemary, salt, and black pepper; stir until thoroughly combined.
4. 4 Return chicken and any accumulated juices to the skillet. Cover the skillet and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink on the inside, 30 to 40 minutes.

By ellenmoriah

Ingredients

• ✓ chicken thigh
• penne pasta
• bacon
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ chicken thigh
• ricotta cheese
• parmesan cheese
• italian seasoning
• salt
• garlic powder
• salt
• olive oil
• marinara sauce
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl; set aside.
3. 3 Season chicken thighs on both sides with garlic powder and salt.
4. 4 Heat olive oil in an oven-proof skillet over medium-high heat. Cook chicken thighs, smooth-side down, in hot oil until the bottoms are browned, 3 to 4 minutes. Flip thighs over and remove the skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce on top and around chicken thighs.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the centers of thighs should read at least 165 degrees F (74 degrees C).
6. 6 Top each thigh with mozzarella cheese and continue baking until cheese is melted, 2 to 3 minutes. Garnish with parsley to serve.

By France Cevallos

Ingredients

• ✓ chicken thigh
• chicken skin
• olive oil
• mushroom
• celery
• onion
• garlic
• tomato
• tomato paste
• herbes de provence
• water
• chicken bouillon
• red pepper flakes
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
3. 3 Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.

By Diana71

Ingredients

• ✓ chicken thigh
• olive oil
• kosher salt
• black pepper
• onion
• garlic
• white wine
• sun-dried tomato
• chicken broth
• italian seasoning
• baby spinach
• asiago cheese
• heavy cream
• lemon juice
• farfalle pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat.
2. 2 Season both sides of chicken thighs with salt and pepper. Place seasoned chicken into hot skillet; cook until golden and thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
3. 3 Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
4. 4 Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
5. 5 Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
6. 6 Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
7. 7 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
8. 8 Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.

By Kim

Ingredients

• ✓ chicken thigh
• cooking spray
• herb seasoning
• red pepper flakes
• salt
• black pepper
• sun-dried tomato
• castelvetrano olive
• olive oil
• onion
• garlic
• heavy cream
• spinach
• cornstarch
• water

Instructions

1. 1 Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
2. 2 Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
3. 3 Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
4. 4 Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
6. 6 Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
7. 7 Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
8. 8 Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
9. 9 The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
10. 10 Spoon sauce and spinach over the dish and serve warm.

By Bibi

Ingredients

• ✓ chicken thigh
• olive oil
• salt
• black pepper
• cremini mushroom
• white mushroom
• carrot
• onion
• basil
• olive pasta sauce
• white wine
• chicken broth
• broad noodle
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Heat the oil in a nonstick skillet set over medium-high heat. Season the chicken with the salt and pepper; add to the skillet in batches and brown all over.
2. 2 Transfer the chicken to a 10 cup (2.5 L) casserole dish. Scatter the mushrooms, carrot and onion over top. Stir the sauce with the wine and drizzle over the casserole. (Casserole can be prepared up to this point and reserved, tightly covered in the refrigerator, for up to 1 day.)
3. 3 Bake, covered, for 30 minutes; uncover and bake for 30 minutes or until chicken is tender and vegetables are cooked through. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a large serving bowl and spoon over the chicken, vegetables and sauce. Garnish with parsley and Parmesan (if using).

By NO YOLKS® Noodles

Ingredients

• ✓ chicken thigh
• cooking spray
• all-purpose flour
• salt
• black pepper
• garlic powder
• olive oil
• onion
• garlic
• mushroom
• red wine
• tomato
• tomato sauce
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
4. 4 Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina

Ingredients

• ✓ chicken thigh
• olive oil
• beef shank
• pork sparerib
• onion
• salt
• garlic
• tomato
• water
• tomato paste
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• olive oil
• onion
• all-purpose flour
• salt
• black pepper
• white wine
• tomato
• tomato paste
• white sugar
• salt
• black pepper
• chicken broth
• black olive
• parsley
• basil

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
2. 2 Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
4. 4 Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
5. 5 Stir in olives, parsley, and basil. Stir to heat through.

By Ita

Ingredients

• ✓ chicken thigh
• chicken breast
• salt
• black pepper
• cornstarch
• olive oil
• celery
• onion
• garlic
• mushroom
• green bell pepper
• red bell pepper
• red bell pepper
• cabernet sauvignon
• tomato paste
• garlic powder
• onion powder
• chicken bouillon granules
• italian seasoning
• red pepper flake

Instructions

1. 1 Dredge chicken thighs and breasts with salt, pepper, and cornstarch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 1/2 tablespoons olive oil in the Instant Pot bowl. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
3. 3 Heat remaining 1 1/2 tablespoons olive oil to the Instant Pot bowl. Sauté celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, red bell pepper, and roasted red bell peppers. Sauté until fragrant, about 1 minute more.
4. 4 Return chicken to the bowl. Add Cabernet Sauvignon, tomato paste, garlic powder, onion powder, bouillon, Italian seasoning, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Shelly Exel-Miles

Ingredients

• ✓ chicken thigh
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• garlic
• parmesan cheese
• milk
• butter
• penne pasta
• nutmeg
• rosemary
• coriander
• ginger
• thyme
• mustard
• black peppercorn
• allspice berry
• lime juice
• basil
• salt
• green chile pepper flakes
• lime
• soy sauce
• brown sugar
• vegetable oil
• garlic
• green onion

Instructions

1. 1 To make the marinade: Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lime zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer marinade to a large resealable plastic bag. Add chicken and mix well. Seal the bag; let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
2. 2 Bring a large pot of lightly salted water to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Make sauce: Melt butter in a large saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
4. 4 Remove chicken from marinade; discard excess marinade. Cook chicken in a large nonstick skillet over medium-high heat until no longer pink in the center and the juices run clear, 7 to 8 minutes.
5. 5 Transfer chicken to the saucepan with Alfredo sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring constantly to keep sauce smooth and to incorporate jerk seasoning into Alfredo sauce. Serve over pasta.

By Diana71

Ingredients

• ✓ chicken thigh
• adobo seasoning
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
2. 2 Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
3. 3 Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AMJcooks

Ingredients

• ✓ chicken thigh
• hot chutney
• onion soup mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. 3 Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

By Sharon Plett

Ingredients

• ✓ chicken thigh
• cream cheese
• bacon
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer.
3. 3 Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil .
4. 4 Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.

By Diana71

Ingredients

• ✓ chicken thigh
• cranberry sauce
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore

Ingredients

• ✓ chicken thigh
• root beer
• barbecue sauce
• hamburger bun

Instructions

1. 1 Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
2. 2 Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
3. 3 Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.

By Rebekah Rose Hills

Ingredients

• ✓ chicken thigh
• onion soup mix
• apricot nectar
• apricot half

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish.
3. 3 In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
4. 4 Bake in preheated oven for 55 minutes.
5. 5 Sprinkle apricot halves over chicken and cook another 5 minutes.

By Shannon1975

Ingredients

• ✓ chicken thigh
• green bell pepper
• carrot
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

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
• za'atar
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Diana Moutsopoulos

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
• hatch chile pepper
• water
• onion
• chickpea
• white chicken chili seasoning mix

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
3. 3 Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
4. 4 Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

By Joseph Melito

Ingredients

• ✓ chicken thigh
• vegetable oil
• chicken stock
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• salt
• pepper
• oyster sauce
• white sugar
• water
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Season chicken thighs all over with salt and pepper; place into the prepared baking dish with the skin facing up.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 Meanwhile, mix oyster sauce, sugar, water, and garlic together in a bowl. Taste and add more sugar if not sweet enough.
5. 5 Pour sauce over chicken and continue to bake until no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TAGOILELAGI