Chicken
A quick-reference guide for common chicken recipes.
Ingredients
Bone-In Chicken Thighs
- 4 bone-in chicken thighs
- 2 tbsp avocado oil (or other high-heat cooking oil)
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp cumin
- 1 1/2 tsp paprika or smoked paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp fresh black pepper
- 1/4 tsp cayenne pepper (optional)
Whole Chicken
- 1 whole chicken (roughly 3 pounds)
- 1 stick butter
- 2 stalks celery
- 1 tbsp onion powder
- salt and fresh black pepper
Instructions
Bone-In Chicken Thighs
- Preheat oven to 400°F.
- Remove chicken from refrigerator and let it sit at room temperature for 15 to 30 minutes.
- Whisk together the oil, vinegar, and spices in a medium bowl.
- Remove the chicken from its package, pat it dry, and toss it in the oil mixture until evenly covered.
- Let chicken sit in the marinade for up to 15 minutes.
- Place marinaded chicken evenly spaced on a baking sheet, skin side up.
- Bake for 35-45 minutes until the skin is golden-to-medium brown and crispy.
Boneless Chicken Thighs
- This is how to do that
Chicken Breast Strips
- This is the breast way to do that
Whole Chicken
- Preheat oven to 350°F. Let chicken sit at room temperature for roughly 30 minutes.
- Cut butter into 1/2 tablespoon-sized chunks. Chop each celery stalk into 3 pieces of equal length.
- Thoroughly drain chicken and remove giblets, discarding (or separately cooking) the livers. Place the chicken in a roasting pan alongside the giblets.
- Place celery in the chicken cavity, followed by 3 tablespoons of the butter. Distribute the remaining butter evenly around the chicken in the bottom of the pan.
- Generously season the outside and inside of the chicken with salt, pepper, and onion powder.
- Bake chicken uncovered for about 1 hour and 15 minutes, or until a thermometer reads 165 degrees when inserted at the thickest part of the thigh.
- Remove from oven and baste with drippings. Cover with foil and rest for 30 minutes before carving and serving.