Crispy Baked Chicken w/ Herb Buffalo Sauce
Crispy Baked Chicken w/ Herb Buffalo Sauce is a gluten free main course. This recipe serves 4 and costs $2.53 per serving. One serving contains 465 calories, 37g of protein, and 32g of fat. Head to the store and pick up thyme, chicken stock, yellow onion, and a few other things to make it today. 13 people were glad they tried this recipe. It is brought to you by Savour These Senses. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a good spoonacular score of 54%. Users who liked this recipe also liked Crispy Skinned Chicken Breast with Herb Sauce, Crispy Baked Buffalo Wings, and Crispy Baked Buffalo Wings.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup Buffalo sauce, such as Frank's Red Hot
1 tbsp butter (or olive oil)
1 cup cherry tomatoes
½ cup chicken stock
1 tbsp garlic, minced
2 tbsp parsley, minced
Salt & Pepper, to taste
2 tbsp thyme, minced
1 whole chicken, cut into quarters, skin on (2 thigh/leg pieces & 2 breast/wing pieces)
½ yellow onion, small diced
Equipment:
oven
sauce pan
Cooking instruction summary:
Preheat the oven to 400F.Combine 1 tbsp minced parsley and 1 tbsp minced thyme and rub evenly under the skin of each piece of chicken.Season the outside of each piece with salt and pepper.Bake at 400F until cooked through (165F internal temp), about 20-30 minutes.Meanwhile, for the sauce, heat the butter in a medium saucepan. Add the onions and garlic; saute until tender (3 min).Add the cherry tomatoes and 1 tbsp each of the parsley and thyme. Toss with veggies and saute until tomatoes begin to soften (3 min).Add 1 cup Buffalo sauce and toss.Add ½ cup chicken stock. Bring to a simmer, reduce heat, and let cook an additional 5 minutes.To serve, spoon sauce over plate and top with crispy chicken. Serve with oven roasted potatoes (see post for recipe link).
Step by step:
1. Preheat the oven to 400F.
2. Combine 1 tbsp minced parsley and 1 tbsp minced thyme and rub evenly under the skin of each piece of chicken.Season the outside of each piece with salt and pepper.
3. Bake at 400F until cooked through (165F internal temp), about 20-30 minutes.Meanwhile, for the sauce, heat the butter in a medium saucepan.
4. Add the onions and garlic; saute until tender (3 min).
5. Add the cherry tomatoes and 1 tbsp each of the parsley and thyme. Toss with veggies and saute until tomatoes begin to soften (3 min).
6. Add 1 cup Buffalo sauce and toss.
7. Add ½ cup chicken stock. Bring to a simmer, reduce heat, and let cook an additional 5 minutes.To serve, spoon sauce over plate and top with crispy chicken.
8. Serve with oven roasted potatoes (see post for recipe link).
Nutrition Information:
covered percent of daily need
