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Italian Style Baked Chicken Thighs

 
One serving costs about $2.32

$2.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:5%

Spoonacular Score: 5%

 

Italian Style Baked Chicken Thighs could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 762 calories, 47g of protein, and 60g of fat each. For $2.32 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires chicken thighs, tomato, salt, and romano cheese. From preparation to the plate, this recipe takes approximately 1 hour. Not a lot of people really liked this main course. It is a budget friendly recipe for fans of Mediterranean food. Overall, this recipe earns a spectacular spoonacular score of 87%. Users who liked this recipe also liked Vietnamese Style Baked Chicken Thighs, Italian Chicken Thighs, and Italian Chicken Thighs.

Ingredients

Servings:
8
8  skin on chicken thighs
skin on chicken thighs
1 large
1 large vine tomato
vine tomato
1 small
1 small red onion
red onion
5
5  garlic cloves
garlic cloves
1 Handful
1 Handful italian handful of parsley
italian handful of parsley
1
1  lemon (juice)
lemon (juice)
some
some salt
salt
some
some black pepper
black pepper
some
some olive oil
olive oil
some
some romano cheese
romano cheese
8  skin on chicken thighs
8
skin on chicken thighs
1 large vine tomato
1 large
vine tomato
1 small red onion
1 small
red onion
5  garlic cloves
5
garlic cloves
1 Handful italian handful of parsley
1 Handful
italian handful of parsley
1  lemon (juice)
1
lemon (juice)
some salt
some
salt
some black pepper
some
black pepper
some olive oil
some
olive oil
some romano cheese
some
romano cheese

Equipment

food processor
food processor
baking pan
baking pan
oven
oven
food processor
food processor
baking pan
baking pan
oven
oven


Instructions

  1. Preheat oven to 350 degrees.
  2. Place the tomato, red onion, garlic, parsley, and lemon juice in a food processor and give a few good chops.
  3. Place the chicken thighs in a baking pan and sprinkle the tops of the skin with salt and pepper and a drizzle of olive oil. Top the thighs with the mixture from the food processor.
  4. Bake 45-50 minutes.
  5. Grate Romano cheese over the thighs when they are finished cooking.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.67
Ingredient
8 skin on chicken thighs
1 large vine tomato
1 small red onion
5 garlic cloves
1 Handful italian handful of parsley
1 lemon (juice)
some black pepper
some olive oil
some romano cheese
Price
$6.01
$0.53
$0.37
$0.33
$0.16
$0.20
$0.01
$0.67
$2.40
$10.68

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
761k Calories
47g Protein
59g Total Fat
7g Carbs
16% Health Score
Limit These
Calories
761k
38%

Fat
59g
92%

  Saturated Fat
17g
108%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
252mg
84%

Sodium
732mg
32%

Get Enough Of These
Protein
47g
95%

Selenium
47µg
68%

Phosphorus
611mg
61%

Vitamin B3
10mg
54%

Vitamin B6
0.92mg
46%

Calcium
357mg
36%

Vitamin K
34µg
33%

Vitamin B12
1µg
30%

Vitamin B2
0.43mg
25%

Vitamin B5
2mg
25%

Zinc
3mg
25%

Potassium
666mg
19%

Vitamin E
2mg
19%

Vitamin C
13mg
17%

Magnesium
65mg
16%

Vitamin A
765IU
15%

Vitamin B1
0.22mg
15%

Iron
2mg
12%

Manganese
0.21mg
10%

Copper
0.18mg
9%

Folate
24µg
6%

Fiber
1g
5%

Vitamin D
0.38µg
3%

covered percent of daily need

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