![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Mississippi site block, plus a small restriction on Tennessee new accounts
A reminder to everyone that starting tomorrow, we are being forced to block access to any IP address that geolocates to the state of Mississippi for legal reasons while we and Netchoice continue fighting the law in court. People whose IP addresses geolocate to Mississippi will only be able to access a page that explains the issue and lets them know that we'll be back to offer them service as soon as the legal risk to us is less existential.
The block page will include the apology but I'll repeat it here: we don't do geolocation ourselves, so we're limited to the geolocation ability of our network provider. Our anti-spam geolocation blocks have shown us that their geolocation database has a number of mistakes in it. If one of your friends who doesn't live in Mississippi gets the block message, there is nothing we can do on our end to adjust the block, because we don't control it. The only way to fix a mistaken block is to change your IP address to one that doesn't register as being in Mississippi, either by disconnecting your internet connection and reconnecting it (if you don't have a static IP address) or using a VPN.
In related news, the judge in our challenge to Tennessee's social media age verification, parental consent, and parental surveillance law (which we are also part of the fight against!) ruled last month that we had not met the threshold for a temporary injunction preventing the state from enforcing the law while the court case proceeds.
The Tennesee law is less onerous than the Mississippi law and the fines for violating it are slightly less ruinous (slightly), but it's still a risk to us. While the fight goes on, we've decided to prevent any new account signups from anyone under 18 in Tennessee to protect ourselves against risk. We do not need to block access from the whole state: this only applies to new account creation.
Because we don't do any geolocation on our users and our network provider's geolocation services only apply to blocking access to the site entirely, the way we're implementing this is a new mandatory question on the account creation form asking if you live in Tennessee. If you do, you'll be unable to register an account if you're under 18, not just the under 13 restriction mandated by COPPA. Like the restrictions on the state of Mississippi, we absolutely hate having to do this, we're sorry, and we hope we'll be able to undo it as soon as possible.
Finally, I'd like to thank every one of you who's commented with a message of support for this fight or who's bought paid time to help keep us running. The fact we're entirely user-supported and you all genuinely understand why this fight is so important for everyone is a huge part of why we can continue to do this work. I've also sent a lot of your comments to the lawyers who are fighting the actual battles in court, and they find your wholehearted support just as encouraging and motivating as I do. Thank you all once again for being the best users any social media site could ever hope for. You make me proud and even more determined to yell at state attorneys general on your behalf.
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Fried Zucchini Recipe

Our Fried Zucchini recipe is the perfect way to use up your abundance of garden zucchini or as a fresh alternative to French fries. Perfectly crispy on the outside and soft and tender inside, it’s a golden snack or appetizer that everyone will enjoy.
This crowd-pleasing recipe is surprisingly easy to make at home and can be made traditionally with oil on the stove or a bit healthier (and still super crispy) in the air fryer or baked in the oven. Just serve with your favorite dipping sauce (we love marinara or a spicier arrabiata sauce!) on their own or alongside one of our favorite summer dinners!
How to Make Our Fried Zucchini Recipe
Ingredients

Process
- Preheat oil in a large pan with tall sides, to 350˚F. Cut each zucchini in half crosswise, then stand each piece up and cut each pieces into quarters (until you have 16 short spears).
- Line the zucchini spears onto a plate or other clean surface and sprinkle with 2 tablespoons salt. Allow zucchini spears to sit for 15 minutes (this will draw water out of the spears, allowing them to crisp up better).


- Pat zucchini down with paper towels or a clean kitchen towel and transfer to a clean plate.
- In a shallow dish combine flour, garlic powder, and onion powder. Stir together.


- In another shallow bowl combine eggs and 2 tablespoons water. Whisk together. In a third shallow dish, spread panko breadcrumbs. Dredge zucchini spears in the flour mixture and shake to remove excess. Then dip each spear into the egg mixture until fully coated. Finally, dredge the spears in the panko breadcrumbs until fully coated. Shake off any excess.
- Fry spears in hot oil, in batches, for 3 to 4 minutes or until well browned and crisp. Transfer to a cooling rack lined baking sheet and season with salt. Repeat frying until all spears have been fried and seasoned.


Why Salt the Zucchini Spears Before Breading?
Zucchini is naturally very high in water, which is great for staying hydrated, but not so great for baking or frying. Salting zucchini before adding the breading helps to draw out some of that moisture to prevent the breading from becoming soggy. Taking this little step will help make your zucchini spears extra crispy and is well worth the few extra minutes!

Air Fryer Zucchini Instructions
- Preheat air fryer to 380˚F, if needed.
- Spray fryer basket with avocado spray oil.
- Line the fryer basket with breaded zucchini spears, about 1/4 inch apart. Spray each pear generously with cooking spray.
- Air fry zucchini spears for 7 to 9 minutes or until deeply browned and crispy.
- Remove spears from the air fryer, transfer to a platter, and serve with marinara sauce for dipping.
Oven Baked Fried Zucchini Instructions
- Preheat oven to 400˚F.
- Spray a baking sheet with cooking spray.
- Line a baking sheet with the zucchini spears, 1/4″ apart. Generously spray each spear with cooking spray.
- Bake spears for 16 to 18 minutes, or until golden brown and crispy.
- Remove zucchini spears from the oven and transfer to a platter. Serve with marinara sauce for dipping.

Fried Zucchini Freezing Instructions
Freezing cooked zucchini usually results in a bit of a soggy mess once thawed, but you can freeze this fried zucchini before you cook it.
To freeze your zucchini spears, prepare them as directed, but instead of placing them in the fryer, put them in a single layer (not touching) on a parchment-lined baking sheet. Freeze them for 3 to 5 hours, or until fully frozen, then place them in a freezer-safe bag and freeze for up to 3 months.
When you’re ready to make your frozen zucchini fries, take them out of the freezer and toss them into the prepared oil. Or if air frying or baking them, just spray lightly with a little cooking spray; no need to thaw them first. Cook them at the directed temperature, but add a few extra minutes to the cooking time so they cook through.
Gluten-Free Substitutions for Our Fried Zucchini Recipe
To make gluten-free fried zucchini, you’ll need to replace the all-purpose flour and the breadcrumbs. You can use a gluten-free 1:1 all-purpose flour and gluten-free panko breadcrumbs if you can find them.
Other options would be to swap the panko with crushed gluten-free crackers or pork rinds and the flour with almond flour or a mixture of rice flour and potato starch.
More Dipping Sauce Options
While marinara sauce is an easy go-to sauce for these spears, we also recommend these dipping sauces:

More Delicious Zucchini Recipes You Will Love

Fried Zucchini Recipe
Ingredients
- 2 medium zucchini ends trimmed
- 2 teaspoon kosher salt
- 2/3 cup all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- salt and pepper to taste
- 2 cups vegetable oil
Instructions
- Preheat oil in a large pan with tall sides, to 350˚F.
- Cut each zucchini in half crosswise, then stand each piece up and cut each pieces into quarters (until you have 16 short spears).
- Line the zucchini spears onto a plate and sprinkle with 2 tablespoons salt.
- Allow zucchini spears to sit for 15 minutes (this will draw water out of the spears, allowing them to crisp up better).
- Pat zucchini down with paper towels or a clean kitchen towel and transfer to a clean plate.
- In a shallow dish combine flour, garlic powder, and onion powder. Stir together.
- In another shallow bowl combine eggs and 2 tablespoons water. Whisk together.
- In a third shallow dish, spread panko breadcrumbs.
- Dredge zucchini spears in the flour mixture and shake to remove excess.
- Then dip each spear into the egg mixture until fully coated.
- Finally, dredge the spears in the panko breadcrumbs until fully coated. Shake off any excess.
- Fry spears in hot oil, in batches, for 3 to 4 minutes or until well browned and crisp.
- Transfer to a cooling rack lined baking sheet and season with salt.
- Repeat frying until all spears have been fried and seasoned.
- Transfer spears to a serving platter and serve with marinara sauce for dipping.
Notes
- Preheat air fryer to 380˚F, if needed.
- Spray fryer basket with avocado spray oil.
- Line the fryer basket with breaded zucchini spears, about 1/4 inch apart. Spray each pear generously with cooking spray.
- Air fry zucchini spears for 7 to 9 minutes or until deeply browned and crispy.
- Remove spears from the air fryer, transfer to a platter, and serve with marinara sauce for dipping.
- Preheat oven to 400˚F.
- Spray a baking sheet with cooking spray.
- Line a baking sheet with the zucchini spears, 1/4″ apart. Generously spray each spear with cooking spray.
- Bake spears for 16 to 18 minutes, or until golden brown and crispy.
- Remove zucchini spears from the oven and transfer to a platter. Serve with marinara sauce for dipping.
Nutrition
The post Fried Zucchini Recipe appeared first on Spoon Fork Bacon.
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
the Iceberg
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Goodbye from typepad, hello new blog
Oh my! I have been trying not to get too upset about this as obviously there are far worse things that others contend with in this world, but I am so very sad to write to you today and tell you the sun is setting here on this blog, as Typepad are completely shutting down their blogging service from the end of September this year.
This means that this blog and all of my pictures and writings are just going to disappear on October 1st 2025.
This space has been my home for 19 years and it contains so many memories and happy times for me and I am so sad to leave it, along with all of the connections it has to you and many, many others. I'm also trying not to worry about the impact this will have on my business as all links across the internet from google, Pinterest, articles about my work etc. will no longer link to any content, so a lot less people will be able to find me and my work.
I will be spending September trying to make sure that I have copies of everything, especially the photos as they will not automatically import into my new blog (they are displaying currently because the typepad servers are still active but once those are closed the image links will be broken). I will try to upload some of them to the new blog over time but it will be impossible to upload all of the images in over 900 blog posts, so they will be lost if I don't make copies. Hopefully all is not lost though.
I have created a new home for my blog over on wordpress. My new web address is:
https://littlecottonrabbits.com
I plan to continue blogging there at least once a month and I really hope that you will come and join me there.
If you are already subscribed to receive my blog by email then hopefully you don't need to do anything and will continue to receive emails from me, as I hope to be able to import all of my subscribers into wordpress directly after sending this message. If you would like to continue reading my blog and receive it by email then please follow the link above to my new home and enter your email address to sign up for my blog there.
So, hopefully this is not a permanent goodbye, but if I don't see you again I just wanted to say thank you so much for all of the love and support, encouragement and kindness that you've sent to me here over the last 19 years.
Wishing you all the very best, with love and many thanks
Julie xxx
PS: if you have been kind enough to link to this blog from your own blog or social media I wonder if I could ask a favour and ask you to update your link to my new blog on wordpress? The link is above and I'd really appreciate that, thank you so much
..................................................................
Typepad stats, 19 years, beginning on September 4th 2006 and ending with this post today.
- 14,444,317 Lifetime Pageviews
- 2083.11 Pageviews/Day
- 928 Total Posts
- 53,338 Total Comments
Mississippi legal challenge: beginning 1 September, we will need to geoblock Mississippi IPs
I'll start with the tl;dr summary to make sure everyone sees it and then explain further: As of September 1, we will temporarily be forced to block access to Dreamwidth from all IP addresses that geolocate to Mississippi for legal reasons. This block will need to continue until we either win the legal case entirely, or the district court issues another injunction preventing Mississippi from enforcing their social media age verification and parental consent law against us.
Mississippi residents, we are so, so sorry. We really don't want to do this, but the legal fight we and Netchoice have been fighting for you had a temporary setback last week. We genuinely and honestly believe that we're going to win it in the end, but the Fifth Circuit appellate court said that the district judge was wrong to issue the preliminary injunction back in June that would have maintained the status quo and prevented the state from enforcing the law requiring any social media website (which is very broadly defined, and which we definitely qualify as) to deanonymize and age-verify all users and obtain parental permission from the parent of anyone under 18 who wants to open an account.
Netchoice took that appellate ruling up to the Supreme Court, who declined to overrule the Fifth Circuit with no explanation -- except for Justice Kavanaugh agreeing that we are likely to win the fight in the end, but saying that it's no big deal to let the state enforce the law in the meantime.
Needless to say, it's a big deal to let the state enforce the law in the meantime. The Mississippi law is a breathtaking state overreach: it forces us to verify the identity and age of every person who accesses Dreamwidth from the state of Mississippi and determine who's under the age of 18 by collecting identity documents, to save that highly personal and sensitive information, and then to obtain a permission slip from those users' parents to allow them to finish creating an account. It also forces us to change our moderation policies and stop anyone under 18 from accessing a wide variety of legal and beneficial speech because the state of Mississippi doesn't like it -- which, given the way Dreamwidth works, would mean blocking people from talking about those things at all. (And if you think you know exactly what kind of content the state of Mississippi doesn't like, you're absolutely right.)
Needless to say, we don't want to do that, either. Even if we wanted to, though, we can't: the resources it would take for us to build the systems that would let us do it are well beyond our capacity. You can read the sworn declaration I provided to the court for some examples of how unworkable these requirements are in practice. (That isn't even everything! The lawyers gave me a page limit!)
Unfortunately, the penalties for failing to comply with the Mississippi law are incredibly steep: fines of $10,000 per user from Mississippi who we don't have identity documents verifying age for, per incident -- which means every time someone from Mississippi loaded Dreamwidth, we'd potentially owe Mississippi $10,000. Even a single $10,000 fine would be rough for us, but the per-user, per-incident nature of the actual fine structure is an existential threat. And because we're part of the organization suing Mississippi over it, and were explicitly named in the now-overturned preliminary injunction, we think the risk of the state deciding to engage in retaliatory prosecution while the full legal challenge continues to work its way through the courts is a lot higher than we're comfortable with. Mississippi has been itching to issue those fines for a while, and while normally we wouldn't worry much because we're a small and obscure site, the fact that we've been yelling at them in court about the law being unconstitutional means the chance of them lumping us in with the big social media giants and trying to fine us is just too high for us to want to risk it. (The excellent lawyers we've been working with are Netchoice's lawyers, not ours!)
All of this means we've made the extremely painful decision that our only possible option for the time being is to block Mississippi IP addresses from accessing Dreamwidth, until we win the case. (And I repeat: I am absolutely incredibly confident we'll win the case. And apparently Justice Kavanaugh agrees!) I repeat: I am so, so sorry. This is the last thing we wanted to do, and I've been fighting my ass off for the last three years to prevent it. But, as everyone who follows the legal system knows, the Fifth Circuit is gonna do what it's gonna do, whether or not what they want to do has any relationship to the actual law.
We don't collect geolocation information ourselves, and we have no idea which of our users are residents of Mississippi. (We also don't want to know that, unless you choose to tell us.) Because of that, and because access to highly accurate geolocation databases is extremely expensive, our only option is to use our network provider's geolocation-based blocking to prevent connections from IP addresses they identify as being from Mississippi from even reaching Dreamwidth in the first place. I have no idea how accurate their geolocation is, and it's possible that some people not in Mississippi might also be affected by this block. (The inaccuracy of geolocation is only, like, the 27th most important reason on the list of "why this law is practically impossible for any site to comply with, much less a tiny site like us".)
If your IP address is identified as coming from Mississippi, beginning on September 1, you'll see a shorter, simpler version of this message and be unable to proceed to the site itself. If you would otherwise be affected, but you have a VPN or proxy service that masks your IP address and changes where your connection appears to come from, you won't get the block message, and you can keep using Dreamwidth the way you usually would.
On a completely unrelated note while I have you all here, have I mentioned lately that I really like ProtonVPN's service, privacy practices, and pricing? They also have a free tier available that, although limited to one device, has no ads or data caps and doesn't log your activity, unlike most of the free VPN services out there. VPNs are an excellent privacy and security tool that every user of the internet should be familiar with! We aren't affiliated with Proton and we don't get any kickbacks if you sign up with them, but I'm a satisfied customer and I wanted to take this chance to let you know that.
Again, we're so incredibly sorry to have to make this announcement, and I personally promise you that I will continue to fight this law, and all of the others like it that various states are passing, with every inch of the New Jersey-bred stubborn fightiness you've come to know and love over the last 16 years. The instant we think it's less legally risky for us to allow connections from Mississippi IP addresses, we'll undo the block and let you know.
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Sneak Peak
However, I also took along their Celtic outfits in hopes of photographing the family in appropriate rugged settings. But it's a lot of work to change the dolls - it took me two and a half hours - so it was only going to happen once. I took a LOT of photos on our trip, and it takes weeks to process them all, let alone post them. Anyways we've come to the end of the first part of Jude & Grace's trip as a contemporary family, and I'm ready to move on to some of the other groups for a while.
But first, as a teaser of what's still to come, I just wanted to share one of my favourite photos of the entire trip.
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Meatball Sub Recipe

There’s something so comforting about a classic meatball sub sandwich. The tender, herby meat, bold marinara, and melty mozzarella is a trio made better only by stuffing them inside a toasty hoagie roll.
With just enough breadcrumbs and eggs to hold everything together, each beefy meatball is juicy, tender, and loaded with earthy flavor from fresh herbs, garlic, and shallots. Baking them until just cooked, then simmering each meatball in a skillet of marinara, makes sure every bite is full of juicy flavor. For a spicy kick to your subs, you can swap marinara for arrabiata sauce, which is just as delicious.
While these meatball subs are quick and easy enough to make for a weeknight dinner, you can easily double the batch of meatballs and freeze them for later so you’re always just minutes away from a bistro-quality lunch or dinner.
How to Make a Meatball Sub
Ingredients

Meatball Process
- Preheat oven to 375˚F. Place all ingredients into a large mixing bowl and stir together until just combined.
- Using meat mixture, roll 3 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.


- Line meatballs onto a baking sheet, about 1/2 inch apart and bake for 12 to 14 minutes or until just barely cooked through.
- Simmer marinara sauce in a skillet over medium heat. Add meatballs, turning to coat. Simmer for 3 to 5 minutes. Remove skillet from heat.


Assembly Process
- Spoon a small amount of marinara sauce into each split baguette. Fill each with meatballs and top with more sauce.
- Top with shredded mozzarella. Bake for 3 to 5 minutes or until cheese has melted and is bubbling. Top with grated Parmesan and serve.


Why We Love Our Meatball Sub Recipe!
- Fresh ingredients add up to big flavor. Meatballs aren’t complicated, but using freshly chopped herbs like thyme, oregano, and basil, along with shallots and garlic, infuses every bite with fresh, earthy flavor that’s impossible to forget about.
- Oven-baked and simmered for easy flavor. Baking the meatballs first, until just barely cooked through, then simmering them in a skillet of warm marinara makes for quick and easy cooking and keeps all the juicy flavor right where it needs to be.
- Quick, easy, and meal-preppable. Taking just 35 minutes from start to finish, you can make these meatball subs any night of the week. Or, you can make a double or triple batch of meatballs and freeze them for later for an easy 15-minute dinner.

Prep and Storage Instructions
For Meatballs
Make the meatballs ahead of time. You can roll and bake the meatballs up to two days in advance. Out of the oven, let them cool completely, then store them in an airtight container in the refrigerator. When ready to serve, warm them in marinara sauce on the stove until heated through and continue with the rest of the recipe.
Freeze the meatballs for later. To make and freeze your meatballs, bake them as directed, then let them cool completely before arranging them, evenly spaced apart, on a parchment-lined baking sheet. Freeze for two to four hours, or until mostly frozen, then transfer them to a freezer-safe bag or container. They’ll keep for up to three months in the freezer.
Reheat meatballs from frozen. Thaw frozen meatballs overnight in the fridge, then simmer in marinara until hot, as directed. You can also reheat straight from frozen, just simmer in the sauce for a few extra minutes.
Store leftover meatballs. The ingredients will keep best if stored separately in the refrigerator and assembled just before eating. But, if you have already assembled and baked your meatball subs, you can store them, cooled and wrapped in plastic wrap, in the refrigerator for up to one day. Reheat them by preheating the oven to 350˚F and baking them until warmed through.

Tips and Tricks
For the BEST meatball subs, follow our tried and true tips:
- Don’t overmix the meat. You want everything to just come together so that the meatballs stay tender, not tough.
- To keep the meatballs uniform in size, use a cookie scoop.
- Don’t overbake the meatballs. By baking them until they’re just about done (160˚F or just over), you’ll avoid overbaking, which can dry them out. Simmering them in marinara on the stove should make the internal temperature reach 165˚F while keeping the meatballs tender and moist.
- Use fresh herbs if you can for the best flavor. But, because know know fresh herbs aren’t always available, you can sub them for a dried herbs (using 1 teaspoon dried oregano and basil and 3/4 teaspoons dried thyme).

What to Serve with Our Meatball Sub
For a complete meal, serve these sub sandwiches with:
- Homemade Root Chips
- Stovetop Mac and Cheese
- Side Salad
- Chicken Fried Potatoes
- French Fries
- Caprese Salad

More Delicious Sandwich Recipes You Will Love

Meatball Sub Recipe
Ingredients
meatballs
assembly
- 4 ounces grated mozzarella
- 2 cups marinara sauce
- 2 hoagies split in half lengthwise
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375˚F.
meatballs
- Place all ingredients into a large mixing bowl and stir together until just combined.
- Using meat mixture, roll 3 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
- Line meatballs onto a baking sheet, about 1/2 inch apart and bake for 12 to 14 minutes or until just barely cooked through.
- Simmer marinara sauce in a skillet over medium heat.
- Add meatballs, turning to coat. Simmer for 3 to 5 minutes. Remove skillet from heat.
to assemble
- Spoon a small amount of marinara sauce into each split hoagie. Fill each with meatballs and top with more sauce.
- Top with shredded mozzarella.
- Bake for 3 to 5 minutes or until cheese has melted and is bubbling.
- Top with grated Parmesan.
- Serve with extra marinara on the side for dipping.
Notes
- Don’t overmix the meat. You want everything to just come together so that the meatballs stay tender, not tough.
- To keep the meatballs uniform in size, use a cookie scoop.
- Don’t overbake the meatballs. By baking them until they’re just about done (160˚F or just over), you’ll avoid overbaking, which can dry them out. Simmering them in marinara on the stove should make the internal temperature reach 165˚F while keeping the meatballs tender and moist.
- Use fresh herbs if you can for the best flavor. But, because know know fresh herbs aren’t always available, you can sub them for a dried herbs (using 1 teaspoon dried oregano and basil and 3/4 teaspoons dried thyme).
Nutrition
The post Meatball Sub Recipe appeared first on Spoon Fork Bacon.
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
Oven Baked Chicken Thighs

There are two things I always have stocked in my freezer, homemade dumplings/potstickers and chicken thighs. They’re two of the easiest and most perfect things to pull out of the freezer, thaw and cook up to make a delicious, protein packed meal.
These Oven Baked Chicken Thighs are one of my favorite dinners to make during the week. They’re super low maintenance and taste so good! Our version is a simple honey mustard version studded with garlic and thyme for an extra savory flavor. It’s seriously the best and easiest chicken thighs recipe ever!
How to Make Oven Baked Chicken Thighs
Ingredients

Process
Honey Mustard Sauce
- In a mixing bowl, combine mustard, honey, stock, and garlic.
- Whisk together.


Prepping and Cooking the Chicken Thighs
- Season chicken thighs generously with salt and pepper on both sides.
- Heat a skillet with olive oil and sear chicken thighs skin side down in a skillet for about browned. Flip each thigh over and continue to cook for a couple minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain almost all fat from skillet and fit all thighs into skillet, if done in batches.


- Pour sauce over chicken thighs and add thyme sprigs.
- Place skillet in oven and bake until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife. Remove skillet from oven and allow chicken to rest, about 5 minutes. Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves.


Tools You Will Need
- cutting board
- knife
- measuring spoons
- dry measuring cups
- mixing bowl
- whisk
- liquid measuring cup
- skillet or braiser or sauté pan
How Long to Bake Chicken Thighs?
Since chicken thighs are dark meat, they are more forgiving when it comes to cooking than chicken breasts. They also take longer to cook through. I generally say it’s a good idea to bake chicken thighs (that are bone-in) at 375˚F for at least 30-40 minutes, after searing them, to make sure they’re completely cooked through. Again, they’re more forgiving so if you end up baking them for up to an hour, you should still be okay without the meat getting dry or tough.
For baked boneless chicken thighs, you need less time. I usually bake boneless chicken thighs at 375˚F for 25 to 30 minutes, after searing them off.
Tips and Tricks for Oven Baked Chicken Thigh Success
- We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
- If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
- Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
- If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.
Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs
Storing and Reheating
This dish will keep for up to 3 days stored in an airtight container in the refrigerator. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
Freezing and Reheating
To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.

Variations for our Baked Chicken Thighs Recipe
- You can use boneless skinless chicken thighs if you prefer, just reduce the baking time by about 10 minutes.
- Boneless, skinless (or bone-in and skin-on) chicken breast can also be used in this recipe, just reduce the baking time by 15-20 minutes.
- We mentioned above that searing the thighs before baking them will help the skin stay crispy, but if that isn’t important to you and you want to save a bit of time and effort you can definitely just bake the thighs in the sauce without searing them. You can also use a baking dish instead of a skillet if you take this route. You may need to add a few minutes to the overall baking time, but that’s it!
- Add some spices to the chicken thighs before searing them for even more added flavor like smoked paprika, Italian seasoning, cumin or garlic powder.
- We call for stone ground mustard in this recipe because we love the gritty texture. A great substitute is whole grain mustard, and our Homemade Whole Grain Mustard is so easy to make and a delicious condiment to keep in your refrigerator!

A simple recipe for Homemade Whole Grain Mustard that’s delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.
What to Serve with Our Baked Chicken Thighs?
- Cheesy Root Vegetable Gratin
- Cauliflower, Parsnip and Roasted Garlic Mash
- Creamed Kale
- Grilled Avocado and Gem Salad with Herb Yogurt Dressing
- Watercress Salad with Green Apple Vinaigrette
- Lightly Roasted Green Beans
- Roasted Radishes
- Balsamic Grilled Carrots
- Aromatic Roasted Root Vegetables

More Delicious Chicken Recipes You Will Love

Oven Baked Chicken Thighs
Ingredients
- 1/2 cup stone ground mustard
- 1/2 cup unsalted chicken stock
- 1/3 cup honey
- 1 minced garlic clove
- 1 tablespoon extra virgin olive oil
- 6 bone-in, skin-on chicken thighs
- 5 thyme sprigs
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
- Place a large skillet over medium high heat. Once skillet is hot, add oil.
- Season chicken thighs generously with salt and pepper.
- Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
- Pour sauce over chicken thighs and add thyme sprigs.
- Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
- Remove skillet from oven and allow chicken to rest, about 5 minutes.
- Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.
Video
Notes
- We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
- If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
- Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
- If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.
Nutrition
The post Oven Baked Chicken Thighs appeared first on Spoon Fork Bacon.