Italian Herb Chicken Thighs
I love pairing these chicken thighs with a simple vegetable and carbohydrate. Here are my favorite vegetable pairings:
Vegetables: kale caesar salad, asparagus, greek salad, leafy greens, OR sautéed peppers with onion
Carbohydrate: roasted potato medley, quinoa, rice, sweet potato, OR orzo
ingredients
1 lb boneless chicken thighs (skin on or skinless work)
1-2 tbsp extra virgin olive oil
Porcini Paradiso Italian Blend, to taste (I used ~1 tsp)
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red pepper flakes, to taste
instructions
Add chicken thighs to bowl. Drizzle half serving olive oil and seasonings over chicken thighs. Mix until chicken thighs are evenly coated with seasoning. Finish cooking via one of the methods below.
Stovetop: Heat pan over medium high heat Add remaining olive oil to pan. With tongs, lay chicken thighs skin side down. Let sit for 3-4 minutes. Do not flip chicken thighs too early. Leaving them sit for 3-4 minutes allows the sear to form so the meat will not tear! Flip chicken thighs to be skin side facing up, and let sit for an additional 3-4 minutes. Continue flipping and cooking until chicken reaches an internal temperature of 165 degrees F.
Air-Fryer: Add chicken thighs to air fryer skin side down. Cook at 400 degrees F for 10 minutes. After 10 minutes, flip chicken thighs to be skin side up and cook for an additional 10 minutes.
