Garlic Parmesan chicken skewers

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This will be the best ONE PAN chicken you’ll ever make. The secret is lots of lemon juice and some tomato paste. It infuses in the chicken really well and because we’re using bone-in skin-on chicken thighs, the chicken will come out SO good and juicy.
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I paired this with a simple cucumber avocado salad, but it would be truly complete with some regular rice, quinoa, or if you’re doing lowcarb, some of my lowcarb rice
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This is how I made it (feel free to multiply for more)
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1. Preheat oven to 425F.
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2.Thinly slice 1 red onion and place slices at the base of an oven-safe dish. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp while you work the sauce in the next step.
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3.For the sauce paste, grab a medium mixing bowl. Add the juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, a couple generous pinches salt, pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1/2 tbsp oregano, 1 tbsp sumac. Mix really well.
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4.Brush the sauce paste all over the chicken, covering all sides. Reserve some of it for later.
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5.Put the chicken in for an initial 35 minute visit in the oven at 425F. At 35 minutes remove the chicken, brush with the remaining sauce paste, and put it back in the oven for another 5 minutes.
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6.Make the cucumber avocado salad by finely dicing 2 persian cucumbers, cubing 1 small avocado, finely dicing 1/4 of a small red onion (about 3 tbsp of onion), 2 tbsp fresh cilantro, 1/2 tsp dried oregano, 1 tbsp olive oil, salt, pepper. Give it a mix, taste, and adjust. You can also add lemon juice to this, but I left it out since the chicken was lemony enough.
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7.Remove the chicken from the oven, plate it up with the salad to serve and top with some sumac or chile lime seasoning. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice with just 6 net carbs a serving!)
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ENJOY!

The post This will be the best ONE PAN chicken you’ll ever make first appeared on Recipes of-With.

Baked Lemon Pepper Chicken Thighs that come out juicy and tender EVERY TIME! Incredibly easy to make, great to meal prep and get your protein in.
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Ingredients:
• 5-6 chicken thighs, bone-in (remove skin for less calories)
• 1 tsp olive oil
• 1 tsp salt, pepper, paprika, onion powder, oregano
• 1/2 tsp chili flakes
• 1 tsp minced garlic
• 1 tsp lemon zest (I used the zest of one large lemon)
• juice of one whole lemon
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Notes:
• Before baking, sprinkle some salt, pepper and lemon zest on top of each thigh
• These work well on both airfryers and ovens. Baking times are different but you’ll be looking for an internal temperature of 165°F
• Serve with rice, potatoes, salad, and more! They should come out so flavourful and juicy you won’t need sauce!
• If you have an olive oil spray, you can even give your thighs a final spray on top for a crispier finish. This is optional.
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Yields:
• 5-6 chicken thighs
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Calories/Macros (per thigh with skin):
Approx. 224 Calories
24g Protein
13g Fat
4g Carbs

The post Baked Lemon Pepper Chicken Thighs that come out juicy and tender EVERY TIME! first appeared on Recipes of-With.

The post Dominican Locrio con Pollo (Rice with Chicken inside) using the Popi Style first appeared on Recipes of-With.