Skip to main content

Baked Chicken Thigh (bone in)

Ingredients:
6-8 Chicken thighs (bone in)
2 tbsp Olive oil or avocado oil
2 tsp Garlic powder
1 tsp Black pepper
1 tbsp Oregano
1/2 tsp Salt (optional, or add it to the adults' pieces)

Instructions:

  1. Preheat oven to 400F, convection bake if option available. Line a baking sheet with aluminum foil. 
  2. Mix all the spices in a small bowl, set aside. 
  3. Pat dry the thicken thighs, place them on the baking sheet and rub olive oil onto each thigh
  4. Sprinkle the spices onto the chicken thighs. Add salt to the chicken thighs for adults. 
  5. Bake for 35 minutes, or longer until internal temperature is 165F. (could be slightly shorter time if deboned)
Notes
*Chicken skin is a choking hazard, remember to peel it off before offering it to baby
*You can use the same recipe for chicken drumsticks at 375F for 25-20minutes. It's easier for baby to hold as well if baby can eat the meat as is.

For beginner eaters, you could use a manual mincer to mince the chicken and add homemade unsalted chicken broth or water to make it moist. I would usually mince it with some steamed/boiled spinach, carrots, or cauliflower, and vegetable cooking liquid! Preload a spoon with the mince and give it to baby to eat. 

For intermediate eaters, you could rip off a bite sized piece, squish the meat between fingers about 5 times (as though you've "chewed" the meat for baby) and then offer it to baby. 




For more expert eaters, baby should be able to gum a bite sized piece on his/her own. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Stew

Whenever I use a whole chicken to make chicken broth, I reserve the meat for chicken salads, chicken congee, and chicken stews. It's the perfect way to make full use of the chicken! J loves this chicken stew. At 12 months old, he still doesn't like cooked celery and carrots, but he loves it in this stew. Ingredients: 4 cups Organic Chicken, shredded 1.5 cups Organic Carrots 1.5 cups Organic Celery 1.5 cups Onion 1 cup of potato, diced and cooked 6 cloves Garlic 4-6 cups Chicken Broth, homemade 2 tbsp olive oil 4 tbsp butter 1/4 cup flour 1 Bay Leaf 2 tsp Thyme, dried 1 cup Peas, frozen Instructions: In a small pot, fill with water and bring it to a boil. Add the diced potatoes and cook about 15 minutes or until softened.  Meanwhile, heat olive oil in soup pot over medium heat, add onion and cook until translucent and fragrant. Add garlic, and cook until fragrant.  Add butter, and cook until melted. Add flour and stir until it's coated all the onion and ...
Post a Comment
Read more