Once upon a time, I thought that homemade chicken was impossible to conclude with JUICY pieces of meat.
After many years of experimenting and not giving up (for real. I thought about throwing in the towel MANY times when it came to making chicken at home), I finally mastered the art of JUICY BAKED CHICKEN!
I’ve actually been following these methods/recipe of mine for about two years now and am a little bit sorry that I haven’t published it sooner ;)
Here are the 2 general tips that I swear are worthy of lifelong utilization:
- Always purchase/use chicken with the bone-in and also with the skin as well. “Boneless + skinless” chicken is simply useless (IMO).
- When baking, always bake with the skin DOWN first, my theory is that all of the juices will soak through the meat and land on the skin which acts as a sponge if you will, to seal in and keep the flavor. Then, halfway through, flip the pieces over so that the skin is facing up and it can brown and get crispy during the second half of cooking.
*My absolute favorite chicken to buy, is from a small, family-owned regenerative TX farm that ships to your door!! You can browse their meats: here & use code “HEATHER5” on any order above $100.
*I use these tips whenever I am baking chicken, regardless of the marinade choice/recipe. But also today, I am sharing a lemon-ghee recipe that I recently documented on my Instagram Stories and thereafter had a huge request to share the details:
- 8 Chicken Thighs (bones-in + w/skin-on)
- 1 cup Ghee
- 1 cup Green Onion (chopped)
- Smoked Paprika
- 1/2 Lemon (large)
- Garlic Powder
- Onion Powder
- Preheat oven to 385 degrees.
- Pour 1 cup of ghee in to stainless steel or glass mixing bowl.
- Rinse fresh green onions, pat-dry, chop 1 cup worth. Add to the mixing bowl.
- Rinse large lemon, cut in half, use citrus press to add 1/2 lemon’s juice to the mixing bowl.
- Add salt/pepper to the mixing bowl (I never measure this, rather go by taste/preference).
- Add paprika to the mixing bowl (same story as the salt/pepper measurement, but if I had to guess, I would say 1 tbsp.) mix all ingredients well.
- Line a baking sheet with parchment paper.
- Place chicken thighs, skin facing-up, on top of parchment paper. Sprinkle onion powder and garlic powder covering the skin in an even layer. Then flip chicken thighs over so that the skin is facing down on the parchment paper.
- Cover the underside (now facing up on parchment paper) of the chicken thighs evenly with a spoonful of the ghee-lemon-green onion-pepper-salt-paprika mixture. (Save the remainder of mixture for later)
- Bake in oven for 20 minutes.
- After 20 minutes, flip the chicken thighs skin-facing-up and spoon the remainder of the ghee mixture on top evenly.
- Bake skin-facing-up for 20 more minutes.
- Take out of oven, let cool for a few minutes, add some fresh chopped green onion & ENJOY!
P.S. Make sure to tag me & use #HReats so that I can see your creations!