Umami Roasted Chicken Thighs

 This weeknight chicken recipe is simple but so incredibly flavorful. The mushroom powder makes the dish. You can order it on amazon. Don't bother with Trader Joe's. It is not nearly as good. And don't be scared of the fish sauce. It doesn't taste fishy. It just gives it a delicious saltiness.

INGREDIENTS  

 

            •          ⅔  cup plain Greek yogurt 

            •          2½ teaspoons Nom Nom Paleo Magic Mushroom Powder

            •         1/2- 1 teaspoon Red Boat fish sauce

            •          6 cloves of garlic minced

            •          3 pounds bone-in skin-on chicken thighs

 

Directions-

 

            •          In a large bowl, combine the yogurt, Magic Mushroom Powder, fish sauce, and garlic. Mix it all together.

            •          Toss in the chicken thighs and mix until well coated. Marinate in the fridge for at least 30 minutes and up to a day.

            •          When you’re ready to cook the chicken, heat the oven to 400°F convection or 425°F conventional with the rack in the middle position. Shake off the excess marinade and arrange the chicken, skin-side down, on a stainless steel wire rack in a rimmed baking sheet lined with tin foil.

            •          Roast the chicken for 45 minutes, rotating the tray and flipping the thighs skin-side up at the halfway point.

            •          The thighs are done when the skin is browned and the internal temperature of the chicken in the thickest part is at least 165°F.

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