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:

Quickview
465k Calories
37g Protein
32g Total Fat
5g Carbs
10% Health Score
Limit These
Calories
465k
23%

Fat
32g
49%

  Saturated Fat
10g
64%

Carbohydrates
5g
2%

  Sugar
2g
2%

Cholesterol
151mg
50%

Sodium
2241mg
97%

Get Enough Of These
Protein
37g
74%

Vitamin B3
13mg
69%

Selenium
28µg
41%

Vitamin B6
0.77mg
38%

Vitamin K
35µg
34%

Phosphorus
311mg
31%

Vitamin C
21mg
26%

Vitamin B5
1mg
18%

Zinc
2mg
18%

Vitamin A
865IU
17%

Vitamin B2
0.29mg
17%

Iron
2mg
16%

Potassium
533mg
15%

Magnesium
51mg
13%

Vitamin B1
0.15mg
10%

Vitamin B12
0.6µg
10%

Manganese
0.19mg
10%

Copper
0.17mg
8%

Folate
25µg
6%

Vitamin E
0.89mg
6%

Calcium
50mg
5%

Fiber
1g
4%

Vitamin D
0.43µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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