Versatile and Flavorful Chicken Thighs

Member’s Mark Boneless and Skinless Chicken Thighs, priced per pound are a delicious and versatile option for your meals. Perfect for frying, baking, or marinating, these dark meat chicken thighs are naturally tender, making them ideal for kabobs, casseroles, and more. Their rich flavor pairs beautifully with bold seasonings and marinades, ensuring a satisfying dish every time. Not only that, but each serving packs 19g of protein.

Cooking Instructions

1. Thaw Completely: If frozen, ensure chicken thighs are fully thawed in the refrigerator. Never thaw at room temperature.

2. Pat Dry: Use paper towels to pat the chicken thighs dry. This is crucial for achieving a good sear or crispy skin if applicable.

3. Season Well: Season generously on all sides with salt, black pepper, and your preferred herbs or spices. Thighs can handle robust flavors.

4. Cook Thoroughly: Cook chicken thighs until they reach an internal temperature of 175F (80C) using a food thermometer. Thighs are more forgiving than breasts and are often preferred cooked to a slightly higher temperature for optimal tenderness and texture.

5. Rest: For juicier results, let the cooked chicken thighs rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat.

Meal Idea – Garlic Herb Roasted Chicken Thighs with Potatoes (Serves 3-4)

Prep Time: ~15-20 minutes / Cook Time: ~30-40 minutes

Ingredients

• 4 ct. Member’s Mark Boneless and Skinless Chicken Thighs
• 1.5 lbs. small red or Yukon gold potatoes, quartered
• 2 tblsp olive oil
• 3-4 cloves garlic, minced
• 1 tblsp dried Italian seasoning (or a mix of dried rosemary, thyme, and oregano)
• Salt and black pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Directions

1. Preheat Oven & Prep Potatoes: Preheat your oven to 400F (200C). In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, half of the minced garlic, half of the Italian seasoning, salt, and pepper. Spread them in a single layer on a large baking sheet.

2. Prepare Chicken Thighs: Pat the chicken thighs dry with paper towels. In the same bowl (or a separate one), toss the chicken thighs with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, the remaining Italian seasoning, salt, and pepper.

3. Combine & Roast: Place the seasoned chicken thighs among the potatoes on the baking sheet. Ensure everything is in a single layer without overcrowding.

4. Cook: Roast for 30-40 minutes, or until the chicken thighs reach an internal temperature of 175F (80C) and the potatoes are tender and golden brown. You can gently flip the chicken and toss the potatoes halfway through cooking for even browning.

5. Serve: Remove from oven. Garnish with fresh parsley if desired. Serve hot.