‘SO SIMPLE ITS SILLY’ OVEN BAKED CHICKEN THIGHS WITH ZUCCHINI STICKS

‘SO SIMPLE ITS SILLY’ OVEN BAKED CHICKEN THIGHS WITH ZUCCHINI STICKS

This easy dinner was a huge hit in my house. The key is to marinate the chicken thighs overnight if you can. Serves 4.

INGREDIENTS:

Crispy Chicken Thighs:
8 organic chicken thighs
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp JF Spicy Salt
1/2 tsp fresh cracked black pepper
Drizzle of olive oil
 
Zucchini Sticks:
2 zucchinis, cut into small sticks
1 C panko breadcrumbs
1 Tbsp Italian seasoning
1/2 C parmesan cheese, freshly grated
1/2 tsp JF Spicy Salt
1/4 tsp fresh cracked black pepper
1/2 C all-purpose flour
1 egg, beaten

PROCESS:

Chicken Thighs:
Combine all the seasonings together in a small bowl. On an aluminum foil lined baking sheet, place the chicken thighs. Evenly rub each chicken thigh in the spice mixture. If possible marinate these in the refrigerator overnight, or at least for 6 hours. When ready to cook, drizzle olive oil over the tops of the chicken thighs. Bake these at 400º for about 35 minutes. Check these with a meat thermometer they should be 165º in the center when done.
 
Zucchini Sticks:
In a medium bowl, combine the panko breadcrumbs, Italian seasoning, parmesan cheese, JF Spicy Salt and fresh cracked black pepper. In another bowl place the all-purpose flour and in one more bowl beat one egg. First, individually coat your zucchini sticks in flour then coat in egg. Dredge each stick through the seasoned breadcrumbs and place on a foil lined baking sheet. Repeat until each zucchini stick is coated. Grate some extra parmesan cheese and sprinkle with a touch of JF Spicy Salt before baking the zucchini sticks. Bake these at 425º for 15-20 minutes or until they become golden brown on the outside. Serve these with JF Mayo-Free Ranch to dip.
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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640