Baked Chicken Thighs

I wanted something quick and tasty so I made some baked chicken thighs.

Here’s my inspiration. The recipe reminded me of a dish I used to make a long time ago .

For those who are visual learners…

At some point in the future I’ll properly create my own version but for now here are the changes I made:

• I left the fat on the chicken thighs. Fat = flavor.
• I used boneless, skinless chicken thighs.
• Texas 1015 sweet onions instead of white onions.
• Not as much herbs and spices as the original calls for. I lightly salted the thighs on one side before placing into the baking dish. Lightly coat each thigh with EVOO. I then dusted the thighs with sweet paprika, garlic powder and oregano.
• Skipped the whole tomato and used a bunch of cherry tomatoes.
• No white pepper. No lemons (I didn’t have any in the fridge).
• Drizzle more EVOO over the top layer of sliced onions.
• 375 degrees F for 45 minutes.

I made rice and some green peas for sides. We also topped our portions with a nice sprinkle of Feta cheese.

Turned out real tasty.