Garlic Parmesan Chicken Thighs

Easy

Prep Time 10 MinCook Time 40 MinServings 4-6

INGREDIENTS

For the Chicken Thighs:

Baking powder 1 tablespoon

Smoked paprika 1 tablespoon

Garlic powder 1 tablespoon

Salt and pepper to taste

For the Garlic Parmesan Sauce:

Butter 5 tablespoons

Parmesan cheese ½ cup grated

Paprika 1/2 teaspoon

STEP 1 - PREP THE CHICKEN THIGHS:

Pat the thighs as dry as you can get them with paper towel. This will help with the crispiness.
Set the thighs into a large bowl and season with the baking powder, WF smoked paprika (HL), cayenne, garlic, salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.

STEP 2: BAKE THE CHICKEN THIGHS:

Heat oven to 250 degrees F (120 C). Set the chicken thighs onto a lightly oiled baking sheet lined with parchment and bake for 15 minutes.
Increase oven heat to 425 degrees F (220 C). Flip the chicken thighs and bake another 15 minutes, or until the thighs are cooked through to 165 F.
While the chicken thighs are baking, follow the package instructions to heat the Sarladaise Potatoes with Duck Fat .
Lightly steam the Broccoli Florets and reserve warm until ready to serve.

STEP 3: MAKE THE GARLIC PARMESAN SAUCE

Add the butter to a small pot over medium heat. When melted, stir in the parmesan cheese, paprika, 2 cubes of the garlic. For added punch, add 1/2 tsp of Wild Fork Smoked Pecan Wood Rub 5.9 oz bottle.
Stir to combine and reserve warm until ready to serve.

STEP 4:

Drizzle or toss the cooked chicken thighs with the garlic parmesan sauce and serve hot with the heated Sarladaise Potatoes with Duck Fat & Brocolli Florets
Don't forget to share what you Cook with Wild Fork!