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Quick & Delicious Recipes, 748 Sunny Glen Lane, Shaker Heights, OH (2026)

04/03/2026

Strawberry Cheesecake Bars

Ingredients
2 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted salted butter
16 ounces softened cream cheese
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (for cheesecake)
3 cups chopped strawberries
2 tablespoons lemon juice
1/2 cup packed light brown sugar
1 teaspoon vanilla extract (for strawberry sauce)
1 1/2 tablespoons cornstarch
1 cup old fashioned oats
1 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, finely diced

Directions
1. Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper so you can lift the bars out easily later.

2. Make the crust: In a medium bowl, combine the 2 cups graham cracker crumbs and 2 tablespoons granulated sugar. Make a little well in the center, pour in the 4 tablespoons melted salted butter, and mix until combined — mix until just combined so it holds together but isn’t greasy. Press the mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Let it rest while you make the filling.

3. Make the cheesecake layer: In another bowl, beat together the 16 ounces softened cream cheese, 3/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Don’t overmix — you’ll want it just combined.

4. Make the strawberry sauce: In a saucepan over medium-high heat, cook the 3 cups chopped strawberries with 2 tablespoons lemon juice and 1 teaspoon vanilla extract for 5–7 minutes, stirring occasionally. Don’t worry if it looks runny at first — the fruit will break down. In a separate small bowl, whisk together 1/2 cup packed light brown sugar and 1 1/2 tablespoons cornstarch, then stir that into the strawberry mixture and cook for 2 more minutes until thickened. Remove from heat and let it cool slightly.

5. Make the crumble topping: In a bowl, mix 1 cup old fashioned oats, 1 cup packed light brown sugar, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and the 6 tablespoons cold unsalted butter (finely diced). Use a pastry cutter or your fingers to work the butter in until the mixture is coarse and crumbly.

6. Assemble the bars: Pour the cheesecake mixture over the baked crust and spread it evenly. Spoon the strawberry sauce over the cheesecake layer — you can spread it or leave pockets of sauce; either is delicious. Sprinkle the oat crumble evenly on top.

7. Bake: Bake for 50–70 minutes, until the top is golden brown and the center is mostly set. The center may still jiggle slightly — that’s okay, it will firm up as it cools.

8. Cool and chill: Let the bars cool in the pan for 30–60 minutes, then transfer to the fridge and refrigerate for at least 4 hours (overnight is even better) before slicing. For clean slices, warm a sharp knife under hot water, dry it, and slice between cuts.

Tip: These keep well in the fridge for a few days if covered. Enjoy — you’ll love how the tart strawberry layer plays with the creamy cheesecake and crunchy crumble.

04/03/2026

Meatballs with Creamy Sauce

Ingredients
2 oz fresh crustless bread crumbs
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cardamom
Salt and freshly ground black pepper to taste
4 1/2 Tbsp butter, divided
2/3 cup finely chopped yellow onion
1 tsp minced garlic
1/4 cup milk
2 large egg yolks
3/4 lb 85% lean ground beef
3/4 lb ground pork
3 1/2 Tbsp all-purpose flour
2 cups low-sodium beef broth
1/3 cup heavy cream
1 tsp Worcestershire sauce
1 Tbsp minced fresh parsley (optional)

Directions
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

In a large mixing bowl, combine the bread crumbs, nutmeg, allspice, cardamom, salt, and pepper. Add the milk and toss with a fork; let rest while you sauté the onions.

Melt 1 Tbsp butter in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 4–6 minutes, adding the minced garlic during the last 30 seconds. Remove from heat and let cool slightly.

Add the onion mixture, egg yolks, ground beef, and ground pork to the bread crumb mixture. Mix until just combined — don't overwork it. Shape the mixture into 1 oz balls and transfer to the prepared baking sheet, spacing them evenly.

Bake the meatballs for 18–22 minutes, until cooked through.

While the meatballs bake, make the sauce. In the same skillet, melt the remaining butter over medium heat. Add the flour and cook, stirring constantly, until it turns golden, about 1–2 minutes.

Slowly whisk in the beef broth and then the heavy cream, scraping up any browned bits from the skillet. Add the Worcestershire sauce and season with salt and pepper. Don't worry if it looks runny at first — you'll bring it to a simmer and it will thicken.

Bring the sauce to a gentle simmer, then add the baked meatballs to the skillet and toss to coat. Sprinkle with minced fresh parsley, if using.

Serve warm.

04/03/2026

Cajun Salmon and Shrimp with Hennessy Sauce

Ingredients
1 Atlantic Salmon File (Remove Skin)
2 Tablespoons Pure Olive Oil
1 Tablespoon Brown Sugar
1 Pinch Parsley
1 Tablespoon Paprika
0.5 Tablespoon Cayenne Pepper
0.5 Tablespoon Seasoning Salt
1 Pinch Black Pepper
0.25 Cup Heavy Whipping Cream
1.5 Shots White Wine (Riesling or Fruity Wine)
2 Teaspoons Unsalted Butter
1 Teaspoon Alfredo Sauce
1 Tablespoon Ground Oregano
0.25 Tablespoon Old Bay
2 Teaspoons Chicken Broth
1 Lb Shrimp
0.5 Cup Hennessy
0.5 Stick Butter
1 Tablespoon Cajun Seasoning
2 Tablespoons Brown Swerve or Brown Sugar Substitute
0.5 Tablespoon Minced Garlic
0.5 Tablespoon Red Pepper Flakes
1 Teaspoon Onion Powder
White Pepper to taste
Parsley for garnish

Directions
1. Prep the salmon: lightly coat the salmon with the olive oil so it’s evenly coated. In a small bowl mix the seasoning salt, cayenne, paprika, old bay and black pepper, then sprinkle that mix over both sides of the salmon so it’s well covered.

2. Grill the salmon over medium heat for about 3–4 minutes per side, or until cooked through. If you want extra color and a little char, pop it under the broiler for about 1 minute at the end. Set aside and keep warm.

3. Make the Cajun butter sauce: in a saucepan over medium heat add the heavy whipping cream and pour in the white wine, stirring for about 1 minute to combine flavors. Don’t worry if it looks runny at first — it will come together.

4. Add the 2 teaspoons unsalted butter and the 0.25 cup chicken broth, then stir in the teaspoon of Alfredo sauce until creamy. Mix until just combined, then add the ground oregano and 0.25 tablespoon old bay, stirring to incorporate.

5. Add a bit of the seasoning mix (from step 1) to the sauce to taste and stir. If the sauce needs thickening, keep it over low heat and stir until it reduces slightly. Drizzle this Cajun cream sauce over the grilled salmon when ready.

6. Prep the shrimp: clean and devein the shrimp, then pat them dry. Season the shrimp with white pepper, onion powder and the tablespoon of Cajun seasoning so each piece is coated.

7. Heat a skillet over medium-high heat and melt the 0.5 stick butter. Add the minced garlic and let it bloom for about 30 seconds, then add the shrimp. Cook the shrimp for 4–5 minutes, tossing occasionally, until they turn pink and are just cooked through.

8. Reduce the heat slightly and pour the 0.5 cup Hennessy into the pan, tossing the shrimp until they’re well coated and the alcohol cooks off a bit. Sprinkle in the 2 tablespoons Brown Swerve (or brown sugar substitute) and 0.5 tablespoon red pepper flakes as the sauce starts to thicken, stirring so everything glazes the shrimp. If the pan flares when adding alcohol, step back and remove from heat briefly until calm.

9. Plate the salmon, arrange the Hennessy-glazed shrimp alongside or on top, spoon any remaining pan sauce over the dish, and garnish with parsley. Enjoy!

04/03/2026

Steak and Shrimp Stir Fry

Ingredients
1 package of K.A.M.E hokkien stir-fry noodles
1 whole sweet yellow onion
1 green pepper
1 yellow pepper
1 red pepper
4oz boneless ribeye steak
1 pound of fresh uncooked raw shrimp
1 bottle of General TSO spicy stir-fry sauce
1 bottle of Teriyaki sauce (any brand)
2 tsp of crushed red pepper
1/2 cup of sweet red chili sauce (any brand)
2 tbsp of vegetable oil
2 tbsp of sesame seed oil
Salt and pepper to taste
Butter for cooking
Meat tenderizer
Badia complete seasoning
Old Bay seasoning

Directions
1. Cut the onion and all the peppers into strips. Heat a skillet over medium-high heat and add 2 tbsp vegetable oil and 2 tbsp sesame seed oil. Add the cut peppers and onion, season with salt and pepper, and sauté for about 7 minutes or until they reach the tenderness you like. Set the veggies aside. Don't worry if they still have a little bite — they’ll finish cooking with the rest.

2. Slice the ribeye into thin strips and peel the shrimp. Season the beef with meat tenderizer and Badia complete seasoning.

3. In the same skillet, melt a little butter over medium-high heat and add the sliced steak. Cook for about 10 minutes or until it’s done to your liking. Remove or move the steak to one side when done.

4. Add another tablespoon of butter to the skillet and cook the shrimp for about 5 minutes or until tender — do not cook shrimp over 5 minutes to avoid rubberiness. While the shrimp cooks, season with Old Bay and a bit more Badia complete seasoning.

5. Return the cooked vegetables and steak to the skillet or transfer everything to a wok. Add 1 additional tablespoon sesame seed oil and 1 additional tablespoon vegetable oil.

6. Stir in the General TSO spicy stir-fry sauce and Teriyaki sauce, then add the K.A.M.E hokkien noodles. Sprinkle in 2 tsp crushed red pepper and pour in 1/2 cup sweet red chili sauce. Mix until just combined — don’t worry if it looks runny at first, it will come together as it simmers.

7. Let everything simmer together for about 5 minutes so the flavors meld and the noodles heat through. Taste and adjust salt, pepper, or extra sauce if needed.

8. Serve hot and enjoy — this comes together quickly, so keep an eye on the shrimp and give it a final toss before plating.

04/02/2026

Cajun Chicken and Shrimp Fettuccine

Ingredients
8 ounces uncooked fettuccine
2 chicken breasts cut into 1" pieces
1/2 pound shrimp, thawed & peeled
1/2 teaspoon garlic powder
1 tablespoon Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy/whipping cream
4 ounces cream cheese
2 cloves garlic, minced
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Directions
Take the cream cheese out of the fridge 30+ minutes before you start so it softens a bit — this helps it melt smoothly into the sauce.

Bring a large pot of well-salted water to a boil and cook the fettuccine al dente according to package directions. Reserve a cup of the pasta cooking water before draining.

If your shrimp were frozen, thaw them under cool running water, then peel and pat them dry. Cut the chicken into 1" pieces.

Sprinkle the shrimp and chicken evenly with the garlic powder and about half of the Cajun seasoning (reserve the rest for the sauce). Don't overdo the seasoning at first — you can always add more later.

Heat the olive oil in a deep skillet over medium-high heat. Add the shrimp and cook until just pink and opaque, about 2–3 minutes total, then transfer them to a plate. Be careful not to overcook the shrimp.

Using the same skillet, cook the chicken over medium-high heat for about 5–6 minutes, stirring occasionally, until cooked through and browned. Transfer the chicken to the same plate as the shrimp.

Off the heat, add the butter, heavy cream, softened cream cheese, the remaining Cajun seasoning, and the minced garlic to the skillet. Return the pan to medium heat and stir constantly until the cream cheese dissolves into a smooth sauce.

Let the sauce come to a gentle bubble and simmer for 2–3 minutes until it thickens slightly. Don't worry if it looks a little runny at first — it will thicken as it simmers. If it gets too thick, you'll loosen it with reserved pasta water.

Stir in the grated parmesan until just combined and smooth. Add the cooked shrimp and chicken back into the skillet to warm through and coat with the sauce. Taste and season with salt and pepper as needed.

If the sauce needs thinning, add a splash of the reserved hot pasta water a little at a time until you reach the consistency you like. Mix until just combined — you want a silky sauce that clings to the pasta.

Toss the drained fettuccine with the sauce, shrimp, and chicken, or plate pasta and spoon the sauce on top. Serve immediately, garnished with extra parmesan, chopped parsley, and a squeeze of lemon if you like.

04/02/2026

Baked Turkey Wings with Mushroom Sauce

Ingredients
6 large turkey wings (tips separated)
1/2 pound button mushrooms, sliced
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup chicken stock
1 can (about 10–11 oz) cream of mushroom soup
1/2 can (about 5–6 oz) cream of chicken soup
2 tablespoons extra virgin olive oil

Directions
1. Preheat your oven to 400°F (200°C).

2. Pat the turkey wings dry and season them all over with salt, pepper, garlic powder, onion powder, poultry seasoning, dried basil, and oregano. Rub the spices in so they cling.

3. Coat a baking pan with a small amount of the extra virgin olive oil so things don't stick.

4. Spread the mushrooms, chopped onion, celery, bell pepper, and garlic across the bottom of the pan to form a vegetable bed.

5. Place the seasoned turkey wings on top of the vegetables, skin side down. Wrap the pan tightly with foil so it’s sealed, and put it in the oven for 1 hour.

6. Carefully remove the pan from the oven, pour in 1/2 cup chicken stock around the edges, re-cover with foil, and bake for another 45 minutes.

7. Take the pan out again and transfer most of the liquid and the vegetables into a saucepan—leave the wings and a little of the pan juices behind. Use tongs or a large spoon so you don’t splash.

8. Turn the wings over so they’re skin side up, then return the pan uncovered to the oven on broil (or the highest rack setting) for 20 minutes until the skin is browned and slightly crispy. Keep an eye on them so they don’t burn.

9. While the wings are broiling or right after, add the can of cream of mushroom soup and 1/2 can of cream of chicken soup to the saucepan with the drippings and vegetables. Add extra salt, pepper, or herbs to taste. Mix until just combined.

10. Simmer the sauce over medium-low heat for about 10 minutes to meld the flavors. Don’t worry if it looks a bit runny at first—it will thicken a little as it simmers and again in the oven.

11. Pour the sauce evenly over the turkey wings, cover the pan with foil, and return to the oven to bake for another 20 minutes until the wings are tender and the flavors have married.

Tip: Let the wings rest for a few minutes before serving so the sauce settles. If you want a thicker sauce, simmer it a bit longer before pouring over the wings.

04/02/2026

Salmon and Shrimp Alfredo

Ingredients
1/2 pound raw shrimp, peeled and deveined
2 salmon fillets (4-6 ounces each)
6-8 oz parmesan cheese, grated
1 pint heavy whipping cream
1 tbsp Prego Basil Pesto
1 stick of butter
2 tbsp seasoning salt
2 tbsp Old Bay seasoning
1/4 tsp pepper
2 tbsp garlic powder
2 tbsp onion powder
3/4 box penne pasta
2 tsp minced garlic
1/8 tsp chili powder
Fresh parsley, finely chopped

Directions
Wash the shrimp and salmon, then pat them dry with paper towels so the seasoning sticks better.

Season the shrimp and salmon on all sides with the seasoning salt, pepper, onion powder, garlic powder, chili powder, and Old Bay seasoning. You'll want them evenly coated.

Cook the penne pasta according to the package instructions. Drain and set aside, tossing once with a little butter or oil so it doesn't stick.

In a clean pan over medium heat, add 1 tbsp of butter. Once melted, add the shrimp and cook about 3 to 4 minutes per side until pink and golden brown. Remove the shrimp and set aside. Don’t overcook—shrimp continue to firm up as they rest.

In another clean pan over medium heat, add 1 tbsp of butter. Cook the salmon about 7-8 minutes per side, or until cooked through and golden brown. Remove and keep warm.

In a separate pan, melt 6 tbsps of butter over medium heat. Add the minced garlic and cook about a minute until fragrant—don't let it burn.

Pour in the heavy whipping cream and stir to combine, then add the pesto and mix again. Add the grated parmesan cheese and stir; season the sauce with a little extra seasoning salt, pepper, onion powder, garlic powder, and Old Bay to taste. Mix until the sauce starts to thicken, about 3-5 minutes. Don't worry if it looks runny at first—the cheese and a little time will bring it together.

Add the cooked penne to the sauce and toss so the noodles are fully coated. Taste and adjust seasoning if needed, adding small pinches until it tastes balanced. Mix in a pinch of the chopped fresh parsley.

To serve, plate the sauced noodles, top with the salmon fillets, then arrange the shrimp on top. Garnish with extra chopped parsley and a sprinkle of parmesan cheese. Mix until just combined on the plate if you like everything coated—enjoy!

04/02/2026

Creamy Garlic Butter Parmesan Chicken

Ingredients
2 large chicken breasts
4 tbsp Gluten-Free Bake Mix 2 or almond flour
2 tbsp Parmesan cheese (kind in a canister), for coating
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for frying)
2 tbsp butter
3 tbsp crushed garlic
1 1/4 cups chicken stock
1 cup whipping cream
1/4 cup grated Mozzarella cheese
2 tbsp Parmesan cheese, for sauce
1/2 tsp dried cilantro or dried parsley
2 tsp chopped fresh cilantro or parsley

Directions
Slice each chicken breast in half longitudinally so you end up with thin cutlets. You’ll find they cook faster and more evenly this way.

In a small bowl, combine the Gluten-Free Bake Mix 2 (or almond flour), 2 tbsp Parmesan (the kind in a canister), salt, and black pepper. Mix until just combined. Spoon and press the mixture onto both sides of each chicken cutlet so they’re evenly coated.

Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the chicken cutlets in a single layer (don’t overcrowd the pan — cook in batches if needed). Cook, turning frequently, until each side is golden brown and the chicken is almost cooked through. You’ll want a nice crust but not fully cooked since it will finish in the sauce.

For the Garlic Butter Parmesan Sauce: In another frying pan over medium-low heat, melt the butter. Add the crushed garlic and stir-fry gently until it turns golden and fragrant — don’t let it burn.

Pour in the chicken stock and whipping cream, then stir in the grated Mozzarella and 2 tbsp Parmesan (for the sauce) along with the dried cilantro or dried parsley. Cook, stirring, until the cheeses are melted and the sauce comes together. Don’t worry if it looks runny at first; it will thicken as the cheeses melt and the sauce simmers.

Add the seared chicken to the sauce and cook for 1 to 2 minutes, spooning sauce over the cutlets, until the chicken is white throughout when cut or reaches an internal temperature of 165°F if you’re using a thermometer. Make sure not to overcook the chicken — check it!

Sprinkle with the chopped fresh cilantro or parsley and serve right away. Enjoy!

04/02/2026

Seared Ribeye Steaks

Ingredients
2 boneless ribeye steaks, 1 inch thick
Salt
Pepper
2 tablespoons canola oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Directions
1. Remove the steaks from the refrigerator 30 minutes before cooking so they'll come to room temperature. This helps them cook more evenly.

2. Place a cast iron skillet over medium-high heat for 4–5 minutes to get it good and hot. Meanwhile, season both sides of the steaks with salt and pepper, gently pressing the seasoning into the meat.

3. Once the pan is hot, add the canola oil. When the oil is shimmering and rippling, add the steaks to the pan, making sure they don't touch each other.

4. Set a timer and sear the first side for 2 minutes and 30 seconds (this is for a 1-inch steak aiming for medium doneness). Flip the steaks and set the timer for another 2 minutes and 30 seconds for the second side.

5. Cooking times will vary based on thickness, size, and shape, so for best results use a meat thermometer. Remove your steak from the pan when the internal temperature is about 5°F below your desired doneness (it will rise while resting).

6. After flipping, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Once the butter melts, spoon it over the steaks repeatedly while the second side finishes cooking—you'll build great flavor this way. Don't press down on the steaks; let them sear.

7. When the steak reaches your target temperature, remove it immediately from the pan and transfer to a plate. Rest the steak loosely covered with foil for five minutes to let the juices redistribute. Discard the garlic and thyme from the pan.

8. Optionally, drizzle any extra garlic-herb butter from the pan over the steaks before serving. Enjoy!

Tip: If you want a quick reference for doneness, aim for about 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.

04/02/2026

Instant Pot Beef Roast

Ingredients
3-4 pound chuck roast, excess fat trimmed
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil or olive oil
1 medium yellow onion, diced
2 cups beef broth or beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 pound baby potatoes, halved
3 large carrots, peeled and cut into thick chunks
3 tablespoons corn starch mixed with 3 tablespoons of cold water

Directions
1. Cut the beef into 3 (1 lb) portions. Season the beef all over with the salt and pepper so each piece is nicely coated.

2. Set the Instant Pot to the SAUTE setting. When the display reads HOT, add the oil. Sear the roast pieces on all sides until browned, about 2-3 minutes per side. You'll want a good brown crust—sear in batches if needed so you don't overcrowd the pot.

3. Remove the roast pieces to a plate and add the diced onion to the pot. Cook until the onion is translucent, stirring occasionally.

4. Deglaze the pot with the beef broth, scraping up any browned bits stuck to the bottom with a wooden spoon. Switch off the SAUTE setting once the bottom is clean.

5. Stir in the tomato paste, Worcestershire sauce, dried rosemary, dried thyme, and bay leaves. Return the seared roast pieces to the pot, nestling them into the liquid.

6. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure.

7. When the cooking program ends, carefully perform a quick release of the steam. Use a long utensil or towel and keep your face and hands clear of the vent—steam is very hot.

8. Remove the lid, add the halved potatoes and carrot chunks, then secure the lid again and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the time for 10 minutes at high pressure.

9. When the 10 minutes are up, let the pressure naturally release for 10 minutes, then quickly release the remaining steam.

10. Remove the beef and vegetables to a serving platter. Shred the beef with two forks.

11. To thicken the sauce, switch the Instant Pot back to SAUTE. Give the corn starch slurry a quick stir, then whisk it into the hot cooking liquid. Don't worry if it looks runny at first—keep whisking and it will thicken. Mix until just combined and the gravy reaches your desired consistency.

12. Spoon the gravy over the shredded beef and vegetables, garnish with chopped parsley leaves if you like, and serve with crusty bread. Enjoy!

04/02/2026

Baked Chicken Thighs

Ingredients
6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
2 tablespoons olive oil
2-3 teaspoons chicken seasoning or Italian seasoning
Salt and pepper to taste

Directions
Preheat the oven to 425 degrees Fahrenheit. Place a baking rack on top of a foil-lined pan so the thighs can cook evenly and the excess fat can drip away.

Pat the chicken skin dry with a paper towel to eliminate any moisture — you'll get crispier skin this way. Drizzle the thighs with the olive oil, then sprinkle the chicken seasoning (or Italian seasoning), and finish with salt and pepper to taste. Rub the oil and seasoning gently so everything is coated; mix until just combined with the surface of the chicken.

Arrange the thighs skin-side up on the rack, spaced a little apart so air can circulate. Bake for 35-40 minutes, or until the thickest part of the chicken reaches 165°F. Don't worry if the skin still looks a little pale at first — it will brown when you finish under the broiler.

Switch the oven to broil and broil for 2 to 3 minutes to get the skin nicely browned and crisp. Keep a close eye on them while broiling so they don't burn.

Let the thighs rest for a few minutes before serving so the juices settle. Enjoy!

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