Crispy Italian Chicken Thighs Recipe

Crispy Italian Chicken Thighs Recipe

Go ahead and add extra crispiness to your protein! 

There are days when you just want that extra crispiness on your protein. Skip the white meat for tonight and indulge yourself with some tender, flavorful, CRISPY thighs, seasoned with Italian spices. Partner this amazing protein with a light cauliflower rice, and you have a satisfying dinner served! You deserve it after a long day!

Crispy Italian Chicken Thighs

Yield: 2-4 Servings

Ingredients:

For the Chicken:

  • 1 lb bone-in chicken thighs
  • 1 tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp sea salt

For the Cauliflower Rice:

  • 1 head cauliflower cut roughly into floretts
  • 1 medium yellow onion cut into quarters
  • 1 Tbsp cooking fat– coconut oil
  • 1 tsp sea salt
  • 1 Tbsp fresh lemon juice

Directions:

Preheat the oven to 425 F. Line a baking sheet with parchment paper. Mix the garlic powder, red pepper flakes, oregano, and salt in a small bowl. Dry the chicken really good with a paper towel (to ensure crispy chicken) and place the chicken thighs on the baking sheet. Sprinkle half of the seasonings on each side. Bake about 45 minutes until the thighs are cooked through completely.

To make the cauliflower rice put your onion into the food processor and chop it finely. Add your roughly chopped cauliflower to the food processor. Process only until uniformly chopped– you don’t want to get it too fine, and may have to remove that one last chunk that doesn’t seem to want to submit to the blades. (Once you have it chopped evenly, you can store it in a glass container to use through the week.) Heat some oil in a medium pot or cast iron skillet. Add the cauliflower/ onion mixture, and stir it up. Keep the pan HOT. Make it kind of like a stir fry. (A lot of people steam their cauliflower rice, and it gets soggy, and no one likes soggy rice.) Squeeze in some lemon juice and add salt and pepper, stir it around let it keep cooking until it’s tender but still just a little “toothsome.” You can put a lid on it briefly if it doesn’t seem to be getting tender, but keep an eye on it. Taste and season.

Serve with cauliflower rice and veggie of choice.

 

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