Got some chicken thighs to use up, but not sure how to go about it? Or perhaps you’re finally ready to get off the low-fat chicken breast train and commit to using the best part of the chicken. (I’m biased, I know.) Here’s an easy roasted chicken thigh dinner that features minimal prep but maximum flavor.
The creamy red pepper sauce turns this recipe into a restaurant quality dish, punctuated by goat cheese and fresh parsley. You’ll want to add this recipe to your regular dinner rotations.
Yields 4 servings of Roasted Chicken Thighs in Red Pepper Sauce
The Preparation
Chicken Thighs:
- 24 ounces boneless, skinless chicken thighs
- salt and pepper, to taste
- 1 tablespoon avocado oil
- 4 ounces goat cheese
- 2 tablespoons fresh parsley, chopped
Roasted Red Pepper Sauce:
- 4 ounces roasted red pepper
- 2 teaspoons fresh garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- salt and pepper, to taste
The Execution
1. Preheat your oven to 350F. At the same time, preheat a skillet over medium-high heat.
2. Season the thighs with salt and pepper.
3. Add the coconut oil to the preheated skillet. Once the oil has melted, place the chicken thighs into the skillet. Sear for 5 minutes on each side or until the chicken is browned.
4. Puree the roasted red peppers, garlic, and olive oil in a blender. Pour the heavy cream into the blended peppers, then blend until thoroughly mixed.
5. Remove the skillet from the stove, then pour the sauce over the top of the thighs. Flip them over to ensure that both sides are coated.
6. Crumble the goat cheese over the top of the sauced chicken. Transfer the skillet to the oven then bake for 10-15 minutes.
7. Garnish with fresh parsley before serving.
This makes a total of 4 servings of Roasted Chicken Thighs in Red Pepper Sauce. Each serving comes out to be 527 calories, 42.9g fats, 2.8g net carbs, and 35.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon avocado oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 4 ounce goat cheese | 299 | 23.8 | 0 | 0 | 0 | 21.6 |
| 2 tablespoon fresh parsley | 3 | 0.1 | 0.5 | 0.3 | 0.2 | 0.2 |
| 4 ounce roasted red pepper | 60 | 3.5 | 7.4 | 1.3 | 6.1 | 1 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1/2 cup heavy cream | 405 | 42.8 | 3.2 | 0 | 3.2 | 3.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2107 | 171.6 | 12.9 | 1.7 | 11.3 | 141.9 |
| Per Serving (/4) | 527 | 42.9 | 3.2 | 0.4 | 2.8 | 35.5 |
Roasted Chicken Thighs in Red Pepper Sauce
Ingredients
Chicken Thighs
- 24 ounce boneless, skinless chicken thighs
- salt and pepper to taste
- 1 tablespoon avocado oil
- 4 ounce goat cheese
- 2 tablespoon fresh parsley chopped
Roasted Red Pepper Sauce
- 4 ounce roasted red pepper
- 2 teaspoon fresh garlic minced
- 2 tablespoon olive oil
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees Fahrenheit. At the same time, preheat a skillet over medium-high heat.
- Season the thighs with salt and pepper.
- Add the avocado oil to the preheated skillet. Once the oil is hot, place the chicken thighs into the skillet. Sear for 5 minutes on each side or until the chicken is browned.
- Puree the roasted red peppers, garlic, and olive oil in a blender. Pour the heavy cream into the blended peppers, then blend until thoroughly mixed. Season with salt and pepper to taste.
- Remove the skillet from the stove, then pour the sauce over the top of the thighs. Flip them over to ensure that both sides are coated.
- Crumble the goat cheese over the top of the sauced chicken. Transfer the skillet to the oven then bake for 10-15 minutes.
- Garnish with fresh parsley before serving.
Really easy and scrumptious