Tuesday, October 25, 2016

Oven Roasted Chicken Thighs :: Chef Mark Cleveland @ Ready.Chef.GO! ::


























 

425 Oven
Two generous servings w/ extra for lunch or snack

Sauce
2/3 Cup Citrus Juice (I used a mix of grapefruit, orange & lime)
1/4 Cup Tomato Paste
2 Tbs Coconut Oil, Butter or EVOO
1 Tbs Dijon Mustard
1 Tbs Smoked Paprika or Chili Powder
1 Tbs Citrus Zest
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Onion Flakes
1/2 Tsp Garlic Powder

1 Pound Boneless Skinless Chicken Thighs
1 Pound Favorite Firm Vegetables (I used mini baby squash & baby sweet pepper medley)

(Opt) 1 Sprig Rosemary, Thyme or Sage

Garnish: Citrus Wedges

Whisk the sauce ingredients in a medium bowl.  Add in the chicken pieces and pierce w/ a fork to allow the sauce to penetrate.  No need to marinate, but do so if you’d like from 30 mins to 2 hours.  Load the vegetables into the bag, top w/ the chicken and sauce mixture.  Add a sprig of herb garnish if desired.  Place the bag in a baking dish, fold over the top & roast at 425 for 20 mins.  They are done when the internal temp is 165.  Let rest for 10 mins & serve garnished w/ a splash of fresh citrus. 






Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

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