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If you’re new to the Barivangelist, you’ll quickly learn that I love making chicken thighs. Why?
Obviously they taste better, being a fattier part of the chicken, but also they’re a better bang for your buck, and easier for us post-op bariatric folk to digest than a breast. (It was a long time before I could have white meat… ouch.)
And I love that you can stuff some cheese up in there before searing the skin, causing the skin to be CRAZY crispy, and nice and gooey with cheese on the inside.
Parmesan Garlic Stuffed Chicken Thighs
- 6 thighs skin-on bone-in
- 2 tbsp shredded finely Parmesan cheese
- 2-3 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 Tbsp olive oil divided
- Preheat oven to 450 F.
- Prepare thighs by patting dry any excess moisture with a paper towel. Lay out onto a baking sheet, and using your thumb, make sure you create a pocket between the thigh and the skin, being careful not to detach the skin completely.
- In a bowl, combine Parmesan, garlic, oregano, basil, thyme, salt, and pepper, and about 1 tsp of the olive oil. Mix together.
- Divide the spice mixture up into six portions, usually just over 1/2 Tbsp each. Place between the skin and the meat of the thigh, and rub it over the meat. Cover the skin back over the thigh.
- Preheat a large skillet over medium high heat and add the remaining olive oil.
- Place each thigh skin side down into the hot skillet. Allow it to sear for five minute, then turn each piece and allow to cook for 8 minutes more.
- Remove each thigh from the skillet and place back onto the baking sheet. Bake in the preheated oven for 15 minutes, or until chicken is cooked through.