Do you cook chicken thighs up or down?

Coat the pan in about 2 teaspoons of olive oil, and then put the thighs skin-side down on the pan. The point here isn't to cook the thighs through, you'll do that in the oven later. You want all the lovely chicken fat to gently, gradually render, giving the skin that crispiness we crave.

Do chicken thighs get more tender the longer you cook them?

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook . That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Should I cover my chicken thighs when baking?

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet.

Should you flip chicken thighs when cooking?

There is no need to rotate the pan or flip the chicken thighs at any point during the baking process . Let the chicken thighs rest in the baking pan for at least 10 minutes then serve 'em on up!

Why do chefs prefer chicken thighs?

Way More Flavorful Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.

Is it better to cook chicken thighs with or without skin?

Additionally, the skin protects the meat from direct contact with the heat, which helps the thigh cook gently and retain its moisture. Stripping the thigh of its skin before cooking is a surefire step to mediocre meat .

Is it better to fry or bake chicken thighs?

If you're looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you're a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.

Make Jessie James Decker's chicken thigh bake and deep-dish cookie skillet: Shop the recipes (2024)

From country music to comfort food, Jessie James Decker is always serving up hits, and now she's sharing even more in her new cookbook, "Just Eat: More Than 100 Easy and Delicious Recipes That Taste Just Like Home."

Decker joined "Good Morning America" on Monday to share a comforting fall dinner recipe for chicken thighs and a decadent deep-dish skillet cookie dessert from the new cookbook.

Make Jessie James Decker's chicken thigh bake and deep-dish cookie skillet: Shop the recipes (1)

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Check out the full recipe below and shop all the ingredients online here or individually from the list below to make dinner time a breeze.

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Chicken Thigh Bake

"It doesn't get more comforting than this dish. It's bursting with delicious flavors that fit together so perfectly. This is a newer recipe; I made it for the first time on a cool, crisp fall day, and it was so darn good it became a recurring monthly meal in the Decker house."

Servings: 5
Prep time: 20 minutes
Cook time: 70 minutes

Ingredients
5 bone-in, skin-on chicken thighs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1 yellow onion, iced
4 large garlic cloves, minced
2 cups fresh or frozen cut green beans
3 to 5 Yukon Gold potatoes, cubed
2 cups baby carrots
1 cup chicken broth
1 1/2 cups long-grain white rice
Chopped fresh parsley, for garnishing

Directions

Preheat the oven to 350 F.

Season the chicken all over with the garlic powder, onion powder, salt, and pepper. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken and brown on one side for 3 to 5 minutes, then flip and brown on the other side for another 3 to 5 minutes. Transfer to a plate.

Reduce the heat to medium and add the butter to the pot to melt. Stir in the diced onion and garlic and cook until the garlic is lightly browned, 3 to 4 minutes. Add the green beans, potatoes, and baby carrots. Pour in 1/2 cup chicken broth, cover, and cook until the potatoes are just tender, 7 to 10 minutes.

In a medium pot, combine the rice and 3 cups water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed, about 15 minutes.

Add the cooked rice to the pot of veggies and stir to combine. Add the chicken and pour in the remaining 1/2 cup chicken broth. Cover and bake in the oven until the chicken is cooked through and the rice is tender, 15 to 20 minutes. Uncover and continue to bake until the chicken skin is nice and crisp, another 5 to 10 minutes.

Garnish with parsley and serve.

Deep-Dish Chocolate Chip Cookie Skillet

"What’s better than a dozen chocolate chip cookies? A huge deep-dish skillet filled with melty chocolate chips and dusted with powdered sugar. Trust me when I say this will send even the most seasoned cookie lover over the top," Decker wrote.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
2 sticks (8 ounces) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/4 cup Nutella or melted chocolate, for filling; powdered sugar, for dusting (optional)

Directions

Preheat the oven to 350 degrees.

In a large bowl, using a hand mixer or in a stand mixer, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until fully combined.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat until combined. Fold in three-quarters of the chocolate chips.

Press half the cookie dough into a 10-inch cast-iron skillet. Spread with a layer of the Nutella, top with the remaining cookie dough, and sprinkle with the remaining chocolate chips.

Bake until the cookie is set and the edges are golden brown, 20 to 30 minutes (I like it a little underbaked so it’s extra gooey). Top it off with a dusting of powdered sugar if you wanna go crazy!

Recipes reprinted with permission from JUST EAT by Jessie James Decker. © Copyright 2023 by Jessie James Decker. Used with permission by Dey Street Books, and imprint of HarperCollins. All rights reserved.