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| Note the perfect match up - wheat beer! |
I received some chicken thighs with the skin on and bone-in, truthfully, I had no idea what to do with them. I feel so stupid, all those years cooking bone-less skin-less chicken for $3.99 lb or more (unless on sale, then I am grabbing them up like chocolate on sale, which never is by the way) and not realizing there is a cheaper, juicy and delicious cut of chicken out there....(shakes my head) Really though, its not MY fault! I had no one to teach me to cook, I learned some things in Home Economics class, from friends and even my husband taught me a lot of stuff. So here we are, I think I found the mother of all recipes for skin-on, bone-in chicken - breasts, thighs, whatever - been using this recipe faithfully. In fact, as I write this, I have this recipe baking away in my oven.....YUM. (oh and I am a skin eater, in which case this recipe is PERFECT for skin eaters)
What you need:
6 to 8 bone-in, skin-on chicken breasts or thighs
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
What to do:
Preheat the oven 375 degrees and lightly grease a 9x13 baking dish (I like my glass pyrex)
In a microwave safe bowl (again with the glass bowl), mix the butter, garlic, soy sauce, pepper, and parsley. Cook two minutes on in the microwave, or until butter is melted.
Place chicken in the baking pan, brush with the butter mixture, reserving some of the mixture for basting.
Bake chicken 15 minutes in the preheated oven, basting with butter mixture every 15 minutes (a pain, I know, but totally worth it) for 45 minutes to an hour or till juices run clear (an instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F).
Sprinkle with parsley to serve.
Enjoy thoroughly.
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