Roasted Chicken Thighs

debodun

debodun

SF VIP
Location
way upstate in New York, USA
I bought a package of boneless skinless chicken thighs. I thought I'd be clever and dredge them in seasoned flour after trimming what seemed like an extraordinary amount of fat off of them. Baked at 350F for 1 hour. I expected a lot of fat I missed to be rendered, but not much on the foil lined baking pan. What it did do was be absorbed by the flour which made a pasty mess and the meat stuck to the foil. I ended up with shredded meat because I couldn't lift it off the foil in one piece. Any suggestions to prevent this form happening again?
 

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debodun said:
I bought a package of boneless chicken thighs. I thought I'd be clever and dredge them in seasoned flour after trimming what seemed like an extraordinary amount of fat off of them. Baked at 350F for 1 hour. I expected a lot of fat I missed to be rendered, but not much on the foil lined baking pan. What it did do was be absorbed by the flour which made a pasty mess and the meat stuck to the foil. I ended up with shredded meat because I couldn't lift it off the foil in one piece. Any suggestions to prevent this form happening again?
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I cook skinless chicken thighs all the time, sometimes boneless sometimes not... do not use foil.. use parchment paper. They will always stick on foil.

I never use flour on them, I just roast them them without anything on at Gas 5 or 6 for 25 minutes, thighs cook very quickly ...and an hour would have really dried them out 200 deg ..

Remember to preheat your oven and oven tray before roasting anything for about 5 minutes gas..or 10 mins electric .. if you don't then everything will take twice as long to cook
 
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Another thought. When I bake my chicken, always skinless, I dredge them in a beaten egg, and then roll it in bread crumbs. No flour
Please correct me if I am wrong, but isn't flour more often used when pan frying on the stove top?
 
I dredge the chicken (boneless) pieces in flour, then quickly dunk in an egg/milk mixture and then in the flour again. I season the flour, by the way. I cook them on the stove top using a non-stick frying pan and some olive oil. I kept flipping the pieces because they do cook fast. They are so tender. Hubby won't eat them any other way.

Everyone has their own method... so, don't argue or disagree with any of us.

p.s. I found my favorite non-stick frying pan on sale at Marshall's and stocked up... yesterday. I can always use them for so many things, i.e. omelettes, etc.
 
Talking of chicken thighs... I have always been fully aware if I buy thighs with skin on, it will cost me less than if they're already skinned, usually another 1/2 of the price again.. £2...for skin on.. £3.50 for skinned...

This week..I was stunned, I bought 8 chicken thighs.. skin on £2..00.. right next to them same 8 but skinned and a lot smaller.. £5.OO !!:oops:..and you know it takes just a few minutes to skin the thighs myself ..I just put on some non latex disposable gloves, and take the skin off in a very few mins.. Yet there will be loads of people paying more than double.. to not have to even do that. madness.!!
 
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Pepper said:
The price of a formerly cheap meat, chicken, has become astoundingly high.
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Not here thank goodness..as I said, just this week.. 8 chicken thighs ( 2.2 pounds).. £2.00 which is what they've been for a long time.. altho' I have to say I did notice fish has become much higher in price.. I got less than a pound of fresh Tuna today.. and it cost almost £5.oo
 
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Dry rub with herbs & bake on a silicone baking sheet. Silicone typically is good up to 500 degrees & is washable after use. I don't know why but boneless thighs have a different texture than thighs with bone. Not a pleasant texture at least for us.

Why skinless? IMO Baked seasoned crispy chicken skin is part of a good eating experience.
 
I never eat the skin. (Yuk) To prevent sticking turn them over half way which is what you should do any and pour off the fat while you have them out.
 
Aunt Bea said:
Another option is to head for the deli and pick up a fully cooked rotisserie chicken. 😊
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I never would buy a cooked chicken in the supermarket. One of my sisters' worked on the deli in a well known supermarket and she said they would roast the chickens on their final use by date... some had even gone past their use by date by a day...
 
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hollydolly said:
I never would buy a cooked chicken in the supermarket. One of my sisters' worked on the deli in a well known supermarket and she said they would roast the chickens on their final use by date... some had even gone past teir use by date by a day...
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I suppose it may depend on where you shop.

At the local Wegman’s they use small whole chickens specifically purchased for the rotisserie. The finished cooked weight is approx. two pounds.

They have a staff member that constantly monitors the warming case checking temperatures with an instant read thermometer.

I’ve been buying them for years and never had or heard of a problem.

For me they are a good value.
 
Aunt Bea said:
I suppose it may depend on where you shop.

At the local Wegman’s they use small whole chickens specifically purchased for the rotisserie. The finished cooked weight is approx. two pounds.

They have a staff member that constantly monitors the warming case checking temperatures with an instant read thermometer.

I’ve been buying them for years and never had or heard of a problem.

For me they are a good value.
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yes that would be a whole different thing.. but supermarkets who roast chickens which have been out for sale ...no, I wouldn't risk it...
 

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