chickenthighs

Chicken marinated with mustard, lemon and rosemary

Chicken drumsticks, or wings (Main)

Chicken thighs,

Garlic cloves

rosemary

Tbsp Wholegrain mustard

Olive oil

Lemons,

& pepper

Fresh parsley

Place the chicken pieces (drumsticks, thighs, and wings, or breasts) in a large bowl. In a small bowl combine the garlic, rosemary, mustard, olive oil, lemon zest, juice (from 2 lemons) and salt and pepper. Pour this over the chicken, stir, cover and set aside for at least 20 minutes. It may also be prepared up to 24 hours ahead if you cover the bowl and put it in the refrigerator.

When ready to cook, preheat the oven to 200C, preferably fan-bake. Place the pieces of chicken in a shallow baking dish just big enough to hold the chicken in a single layer. Spoon the marinade over the chicken, spread the lemon slices around and put into the oven. If using breasts, these will take 20-25 minutes to cook; legs and wings will take 35-40 minutes.

When the chicken is thoroughly cooked and a light golden brown on top, remove from the oven, sprinkle with the parsley and baste the pieces of chicken with the remaining pan juices. Serve with baked potatoes and a salad or green leafy vegetable. Any leftover chicken is also delicious served cold.

Angela Casley's chicken thighs with oregano paste

Oregano leaves (Main)

italian parsley

Grated parmesan cheese (Main)

Olive oil (Main)

Tbsp Olive oil,

Red onions, sliced

Garlic cloves, crushed

Tbsp Balsamic vinegar

Chicken stock

Chicken thighs, boneless and skinless (Main)

servings Rice

Place the oregano leaves, parsley, parmesan and first measure of olive oil into a kitchen processor. Pulse until all are well combined. Season with salt and pepper.

Heat the tablespoonful of oil in a frying pan. Add the red onions and garlic, cooking slowly for 10 minutes to soften. Add the balsamic and chicken stock, stirring through.

Spread the onion mixture into an ovenproof baking dish. Place the chicken thighs on top, snuggling them among the onions. Place a spoonful of the oregano mixture on to each thigh.

Drizzle over a little extra olive oil, cover and place into the oven for 40 minutes, removing the cover after 20 minutes. Serve hot with rice or mashed potatoes.

This Instant Pot Greek Chicken Thigh recipe is an easy and healthy dinner for a busy weeknight. Serve it with rice or potatoes, or keep it low carb and eat it on it’s own. With flavorful seasoning and chicken that’s cooked to perfection, it’s a fantastic one pot meal!

Instant Pot Greek Chicken Thighs

chicken thighs (7 large or 8 medium)

tbsp oil (avocado

tsp kosher salt (divided)

tsp black pepper (divided)

kalamata olives (sliced

can quartered artichoke hearts

chicken broth

apple cider vinegar

can diced tomatoes

oregano

thyme

garlic powder

Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs. Lay the chicken thighs out in a single layer on a cutting board. Sprinkle 1 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/2 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side with additional kosher salt and ground black pepper in the same quantities.

Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place half of the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand. Let the thighs cook for 5 minutes, uncovered (i.e. don't put the lid on the Instant Pot), then flip them over with the tongs and cook for another 4 minutes. You’ll know when they’re done as they will be easy to lift up from the insert. If they stick, they need another minute to sear. Remove them from the Instant Pot when done and set aside on a bowl or plate. (don’t set on cutting board as that has raw chicken juices on it). Repeat the same process with the remaining chicken thighs, pouring 1/2 tbsp more oil into the insert before setting the chicken thighs in. Remove them from the Instant Pot when done and set them on the same plate.

Once chicken has been seared, press the Keep Warm/Cancel button to turn off the heat. Drain the liquid from the kalamata olives and artichoke hearts, then pour them into the Instant Pot along with the the chicken broth, apple cider vinegar, diced tomatoes (don’t drain these), dried oregano, dried thyme, and garlic powder. Stir with a wooden spoon to combine, making sure to gently scrape off any browned bits on the bottom of the insert. Next, grab the seared chicken thighs with the tongs and place them in the Instant Pot, pouring any juice that was on the plate into the pot as well. Nestle them down into the veggie mixture so that they’re mostly covered.

Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button to cook at High pressure (on older Instant Pot models, this is the only option). Set the time to 5 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.

When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”. When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the mixture up a bit, then plate everything together and serve!

Angela Casley's one-pot chicken biryani

Green chillies, chopped finely

Garlic, crushed

Fresh coriander, chopped

tsp Ground cumin

Chilli powder

½ tsp Garam masala

Salt

Yoghurt

thighs,

g Butter

Onions, sliced

Potatoes, cubed

Basmati rice

Sultanas

½ tsp Turmeric

Tbsp Butter

Almonds, slivered

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.

Serve the biryani hot with a scatter of almonds and sprinkle with coriander.

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Top 4 chickenthighs recipes from across the web

The most viewed chickenthighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken marinated with mustard, lem...

Angela Casley's chicken thighs with...

Instant Pot Greek Chicken Thighs

Angela Casley's one-pot chicken bir...

The most viewed chickenthighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine