Time: 20 min.
Complexity: easily
Servings: 4

The idea of ​​cooking ahead and having dinners or lunches on hand for the week is great if you don't mind eating the same thing over and over again. But there's a better option: you bake chicken thighs, refrigerate them, and then use them to make a variety of quick meals, like Spanish rice, apricot chicken salad, chicken curry, and more.

Ingredients:

• 900 g of skinless and boneless chicken thighs
• 1 tbsp. l. olive oil
• 1 tbsp red wine vinegar
• 1 large clove of garlic, finely grated
• 1 teaspoon Italian seasoning
• 1/4 tsp crushed red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, wine vinegar, Italian seasonings

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Toss chicken with olive oil, vinegar, garlic, Italian seasoning, crushed red pepper, 1 1/4 teaspoons salt, and a few turns of the black pepper grinder to coat evenly.
Step 3
• Place the chicken on a rimmed baking sheet and roast until golden brown and the internal temperature of the thickest part of the thigh registers 165°F (74°C) on a meat thermometer, about 25 minutes. Let cool completely before refrigerating. Serve the thighs whole or cut into strips across the grain. Cooked chicken can be stored for up to 4 days..
Step 4
• Serving options:
  
  Spicy chicken with honey and mustard
  Toss the chicken with store-bought hot honey mustard and serve with crispy potatoes and sautéed spinach.
  
  Chicken curry
  Serve with curried lentils, roasted carrots and yogurt sauce.
  
  Spanish rice
  Serve with smoked paprika rice, green peas and fried onions.
  
  Apricot Chicken
  Brush the hot chicken with apricot jam and serve with a coleslaw and apple salad.

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