OVEN BAKED TENDER MEAT CHICKEN THIGHS
Updated: Aug 27, 2020
6-12 pcs (1-2 Pack) Chicken Thighs with skin
3 Garlic Knots (8-16 cloves), peeled and minced in food chopper or use garlic press
2 Tablespoons Strained Tomatoes (tomato paste or ketchup works as well)
1 Teaspoon Avocado Mayo (read mayo ingredients for no additives!)
Spices, Salt & Pepper, as desired
If you need to feed 4+ people I recommend baking at least 10-12 pieces of chicken thighs. I make at least 12 for a family of six. Any leftovers are amazingly good to take for lunch the next day.
If you are baking only 6, then reduce seasoning ingredients by half or use your eyes to determine how much of anything you need. I prefer lots of garlic! Yes, love garlic smell and taste with chicken, makes chicken taste like some special awesomeness.
Well, this recipe has been passed down through generations and I am happy to share the best taste of chicken here! I promise! It is fast and easy, especially if you have ready garlic to go or simply buy peeled one (saves tons of time!); I have my kids helping me peel, we love this time together. We peel so much garlic so we have enough for the whole week ahead! Family teamwork works!
TIP: If you do not eat mayonnaise, you can add a bit of mustard!
Preheat oven to 375-400 F
Wash thighs (or do not wash!), pat dry and place to a mixing bowl. Add all other ingredients. Wear gloves to mix chicken thighs with all ingredients and coat evenly
Place Chicken thighs on a baking tray and bake for about 35-45 minutes at 400 F or about for 1 hour 20 minutes at 285 F; if time is limited and you need it faster, use 400F temperature and bake less time.
Please remove the skin prior to eating chicken, especially if you are on a weight loss path and/or health conscious. I know it is so crispy and delicious but truly unnecessary saturated fat and unnecessary calories; however, bake it with skin to preserve moisture for chicken meat...