Savor the flavors of Italy. Crispy on the outside and tender on the inside, they're paired perfectly with golden potatoes and broccoli florets. This easy-to-make meal is a weeknight winner that feels indulgent but is simple enough to whip up in no time.
1 tablespoon baking powder
1 teaspoon garlic powder
5 tablespoons butter
½ cup grated parmesan cheese
Pat the thighs as dry as you can get them with paper towel. This will help with the crispiness.
Set the thighs into a large bowl and season with the baking powder, Wild Fork smoked paprika, cayenne, garlic, salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.
Heat oven to 250 degrees F (120 C). Set the chicken thighs onto a lightly oiled baking sheet lined with parchment and bake for 15 minutes.
Increase oven heat to 425 degrees F (220 C). Flip the chicken thighs and bake another 15 minutes, or until the thighs are cooked through to 165 F.
While the chicken thighs are baking, follow the package instructions to heat the Baby Golden Potatoes
Lightly steam the Broccoli Florets and keep warm until ready to serve.
Add the butter to a small pot over medium heat. When melted, stir in the parmesan cheese, paprika, 2 cubes of the garlic. For added punch, add 1/2 tsp of Wild Fork Smoked Pecan Wood Rub.
Stir to combine and reserve warm until ready to serve.
Drizzle or toss the cooked chicken thighs with the garlic parmesan sauce and serve hot with the heated Baby Golden Potatoes & Broccoli Florets
Don't forget to share WHATS ON YOUR FORK!!
