Recipe Source: COOKB
  • 50
  • 1
  • Serving Measure: THIGH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 THIGH
  • Nutrition Link: 80527
  • Food Category: Chicken
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Note - Avg wt of Thigh 4.66 OZ. Cooking weight loss on dark pieces 31%.
    1. Preheat oven to 350 degrees.

  • Preparation Instructions:

    2. Place chicken on sheet pan (50 pieces)
    3. Place in oven & cook to 145 degrees. Do not over cook.
    4. Cool.
    5. Using measuring cup, pour sauce over chicken. (0.5 oz per piece) Toss to coat evenly.
    6. Transfer to new lined pans.
    7. Cover with bag and refrigerate until transport.

  • Serving Instructions:

    Keep chicken in cooler until morning of service.
    Preheat oven to 350 degrees.
    Remove bag or plastic wrap from chicken pans. Place a piece of parchment paper over chicken. Place foil over parchment paper - make sure edges are covered.
    Cook chicken on sheet pans COVERED for 30 minutes.
    Uncover chicken and finsh cooking UNCOVERED to an internal temp of 165 degrees F. Using an instant-read thermometer, test more than one piece per tray and from the center as well as the edges of the tray.
    Transfer chicken to hotel pans. Keep cooked chicken in warmer at a minimum of 135 degrees until service.
    Serving size - one thigh per grade 3-8 student. Students grade 3-8 will be served a thigh with an option for an extra drumstick. Order extra drumsticks on Drum stock number.

    TO COOL LEFTOVER CHICKEN: Take chicken out of hot hotel pan and place on frozen/cold pan, do not let pieces touch. If you have time, when cool enough to handle, take meat off bone, discarding bones, skin, and fat.
    Place in cooler or walk in, uncovered, to bring temp down to 79 degrees by end of shift, and 41 or below within the next 4 hours.

    Elementary=50 servings per sheet pan
    Secondary=25 servings per sheet pan

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 193.25
Dark Green: 0 Milk: 0 Sat. Fat: 13.3%
Red Orange: 0 Grains: 0 Sodium: 125.41
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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