Say hello to a simple and mindful meal for your family this week with a mouthwatering baked chicken thigh recipe made to crispy perfection in the Sharp Superheated Steam Countertop Oven. This recipe was created by our Sharp Chef Michelle, blogger for Sunkissed Kitchen.
No matter what day of the week it is, it can be challenging to make a dinner plan. That’s one of the main reasons that I love my countertop oven is that it is big enough to serve a family of four. I always find it so helpful in my day-to-day cooking. With the two included pans (a crisper tray and a broiling pan), I can roast A TON of vegetables while cooking any meat or fish that I choose to use as my main course. I always refer to it as my second set of hands in my kitchen and my secret to success.
In fact, I haven’t found the need to use my big oven since Thanksgiving. And even then, I made all the side dishes and hot hors d’oeuvres in my Superheated Steam Countertop Oven. I shamelessly use this oven for EVERYTHING – from late night snacks to breakfast on Sunday morning.
I am always asked by my friends and family if cooking with steam makes food soggy; but this oven doesn’t cook with regular steam. This oven cooks with SUPER-heated steam up to 485°F. You don’t often think of steam as being hot enough to light a match, but that is what makes superheated steam so extraordinary. It is hot enough to roast meats, grill fish, and bake cookies. You can’t do that with a regular steam oven!
The combination of superheated steam and conventional, radiant heat allows food, like these chicken thighs, to be moist and flavorful on the inside, while creating a crispy and golden-brown texture on the outside.
This recipe is a sheet pan dinner that’s as delicious as it is mindful. A bonus? It is also gluten free. These chicken thighs are coated in a lovely mix of spices and baked until crispy on top and are surrounded with a medley of vegetables.
This recipe requires only simple ingredients that can be found in most spice cabinets at home like garlic powder, thyme, sea salt, paprika and pepper or at your local grocery store. This is an important point to note because ordinarily, many recipes will require a ton of unique, one-time-only ingredients that end up in the back of the cabinet forever.
I always add a vegetable side dish to my meal plan. It doesn’t matter what day of the week it is or what I am cooking, a vegetable side is nonnegotiable (just ask my niece and nephew). I am a firm believer that every dish should have loads of fresh, mindful ingredients that add sparks of color to a dinner plate. This recipe includes bell peppers, butternut squash, and onions, then combining in a large bowl with olive oil and a sprinkle of salt and pepper. I always season a vegetable medley lightly at first. You can always add more salt at the table if you need to!
When preparing the main course, I dry off the chicken thighs by dabbing each piece with a paper towel. Once you have finished, lightly drizzle the chicken thighs with olive oil and coat each thigh in the seasoning blend you have prepared. I always coat each side at least twice to ensure that the chicken has an even coating of seasoning on each side. Once your chicken is seasoned, lay flat on the included broiling pan and add vegetables throughout the tray. In the Sharp Superheated Steam Countertop Oven, set the oven to the Broil/Grill setting, and bake for 30 minutes or until the chicken reaches your desired doneness.
If this recipe is for a Sunday dinner with friends and family, make sure to dress up the table with a nice table runner, your favorite set of dishes and silverware, and those flawless wine glasses that you have left in the hutch for years. I so rarely take my own advice and do this when I am expecting company, but it does really set the tone for the afternoon and elevates the experience, even if I slightly overcook a side dish or two.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 432 kcal
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Baked Chicken ThighsPrint Recipe
- 6 chicken thighs bone-in
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- 1 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon black pepper or to taste
- 1 butternut squash peeled and chopped
- 3 bell peppers chopped
- 3 cups broccolini
- 1 onion peeled and cut in large pieces
- 1 tablespoon olive oil
- salt and pepper to taste
Combine all the spices listed above and salt for the chicken together in a small dish.
Prepare chicken thighs by adding them to a baking tray and using a paper towel to dry them. I suggest lightly dabbing each chicken piece.
Drizzle the chicken thighs with olive oil, and then coat them in the seasoning blend prepared in step 1. Use your hands to rub the spice blend to evenly coat the chicken thighs.
Add all vegetables together in a large bowl, and drizzle them with olive oil. Season to taste with salt and pepper but remember, you can always add more seasoning later on.
Add the vegetables to the baking tray along with the chicken thighs. You might need to split the vegetables between two baking trays, if using the amounts listed above.
In the Sharp Superheated Steam Countertop Oven, set the oven to the Broil/Grill setting, and bake for 30 minutes. Reduce baking time to 25 minutes if there are no vegetables on the tray.
In a European Convection Built-in Wall Oven, preheat the oven to 435ºF, and bake the chicken thighs and vegetables for 40-45 minutes, until crispy and brown on top until the vegetables are well roasted.
Nutrition Calories: 432kcal | Carbohydrates: 27g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 702mg | Potassium: 843mg | Fiber: 5g | Sugar: 8g | Vitamin A: 338.7% | Vitamin C: 221.4% | Calcium: 14% | Iron: 16.2%