Crispy Chicken Thigh Recipe

Ever since I was a kid I absolutely loved friend chicken. Something about the crisp with the chicken was just amazing. Fast forward to adulthood where I’ve learned how fried food can be the worst for you 🙂

So, here’s a recipe for Crispy Baked Chicken Thighs, no breading included. This recipe is super easy and is ketogenic and low carb friendly! Bonus, my kids loved them & my husband even took cold leftovers to work and enjoyed them!

Recipe

  • 10 Chicken Thighs, skin on & bone-in
  • 4 TB Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • 21 Seasoning Salute, Trader Joe’s (Italian Seasoning Optional)
  • Cayenne Pepper, optional (not shown in video)

Preheat Oven to 400 degrees F. Pat the chicken dry with paper towels, and on a lined cooking tray coat them with olive oil, skin side up. Season with salt, pepper, garlic powder, & additional seasonings. Place in oven for about 60 minutes, longer if you like the skin very crispy and the chicken more well done.

Serve with sautéed veggies, mashed cauliflower, zucchini noodles, and more! Use whatever you have in the house and enjoy a simple and easy dinner night at home.

Corn Pudding

 

Corn Pudding

If there is one recipe I get asked for all of the time, it’s this one.

2 CANS CORN, DRAINED

2 CANS CREAM STYLE CORN

16 OZ SOUR CREAM

2 STICKS OF BUTTER, CUT UP INTO SLICES

2 PKGS OF JIFFY CORN MUFFIN MIX

Preheat oven to 375° f

Ok, this is how easy it is….Dump all of the ingredients into the casserole dish and mix it up. Pop into the preheated oven for about 45-60min, or until golden and delicious!

Sausage & Peppers

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PKG OF 12 ITALIAN SAUSAGES (I USE THE HOT SAUSAGE BUT SWEET WOULD BE FINE TOO)

2 CARTONS OF GRAPE TOMATOES

2 RED BELL PEPPERS

2 GREEN BELL PEPPERS

1-2 YELLOW ONIONS

4-5 CLOVES OF GARLIC

SALT

BASIL, DRIED OR FRESH

OLIVE OIL (I USE EXTRA VIRGIN)

ITALIAN ROLLS (OPTIONAL)

Preheat oven to 375°F.
 

Lightly grease glass casserole dish with olive oil. Place sausage evenly spaced in dish and top with sliced onions, grape tomatoes, chopped garlic, and sliced peppers. Season with salt and basil. Drizzle olive oil on top and cover with aluminum foil.

Place in oven covered about 75 minutes. You may need more time depending on your oven and the size of your dish. You know it’s done when the tomatoes have popped open and the veggies are cooked down.

Eat by itself or as a sandwich. YUM!