chicken recipe

Oven-Baked Spicy Chicken Thighs

Some nights just call for something with a little heat. Or if you’re me, most nights call for a lot of heat. 😉 If you’re a fan of bold, spicy flavors, these oven-baked chicken thighs are right up your alley.

Chicken thighs are one of my favorite cuts of meat to cook because they stay tender and flavorful, and baking them in a crispy coating makes dinner feel elevated without adding a ton of extra work. The spices bring warmth and the peppers and hot honey add brightness and just enough kick to keep you coming back for more.

Spicy chicken thighs with hot peppers on black plate with red towel underneath (more…)

Rosemary Chicken

Rosemary Chicken

Rosemary Chicken

Ingredients:
1/4 cup buttermilk
2 tablespoons mustard
8 chicken tenders (or 4 chicken breasts cut in half)
1/3 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons grated Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
pinch of salt and pepper

Directions:
1. Preheat oven to 425*
2. Combine buttermilk and mustard in a medium sized bowl, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Combine breadcrumbs, nuts, and the rest of the ingredients in a food processor and process until evenly mixed and crumbly. Add to a shallow dish.
4. Remove chicken from buttermilk mixture; discard the buttermilk mixture. Dredge the chicken in the breadcrumb mixture.
5. Place breaded chicken in a baking dish coated with cooking spray. Bake at 425* for 13-15 minutes, or until chicken is done. Garnish with rosemary sprigs, if desired. Enjoy!