Tag Archives: chicken thighs

Roasted Chicken Thighs with Lemon and Oregano

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Roasted Chicken Thighs with Lemon and Oregano

It is officially lemon season! I love lemons, I love the smell of them, the tastes of them, but most of all I love cooking with them. This recipe is perfect for the cold weather we are having here in California. Nothing warms up a house better than roasting chicken, and while I avoid using my stove  11 months of the year, I always love to use it in December. Maybe it’s the Christmas season, I don’t know, but there is just something about pulling something out of my actual oven  that makes me feel in tune with the season.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes

Ingredients:
4 chicken thighs skin on
1 lemon divided in half with one half sliced thinly into rings and the other half cut into 2 wedges
1/4 cup of onion chopped finely
1 teaspoon of dried oregano
1/8 teaspoon of red pepper flakes
1/4 cup of white wine Sauvignon Blanc
1/2 cup of low sodium chicken stock
1 clove of garlic
3 tablespoons of olive oil
Sea salt & pepper to taste

Directions:
Pre-heat oven to 425 F. Add 1 tablespoon of the olive oil to a skillet. Season chicken with sea salt and black pepper, then add it skin side down to the skillet. Allow to brown, without turning for 10 minutes or until chicken is cooked half  through. Pour off excess oil, maintaining a thin layer of oil in the pan. Place half the lemon slices on the bottom of the pan, and the other half on top of the chicken.  Move the skillet to oven and allow chicken cook through about another 6-8 minutes. Remove chicken  from oven, and transfer to a plate. Add in the onion, oregano, garlic and red pepper flakes to the skillet and let cook for 2 minutes, remove the skillet from the fire, add in the wine and give a quick stir. Return the skillet to the fire  cook for 2 minutes and add the chicken stock cook for another 3 or the sauce has thickened a bit,  add in the remaining olive oil. Return the chicken to the skillet. At this point you can taste the sauce to see if you need more lemon, I usually add in the juice of one of the two remaining wedges. Add sea salt and black pepper if necessary,  serve and enjoy!

What is your favorite cold weather oven meal?

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Parmesan Chicken with Caesar Roasted Romaine

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Parmesan chicken is one of my favorite meals. This particular Parmesan chicken recipe is so easy to make, and it’s paired perfectly with roasted romaine. It is like eating a Caesar salad, but kicked up a few notches! This particular Parmesan chicken recipe speaks to my inner lazy girl, because it’s a one pot wonder! You read it right, everything cooks in one pan, and in 20 minutes! It doesn’t get better than that! If you’ve never tried roasted romain, then you’re in for a treat with this recipe. Romaine takes on a rich, warm, and soulful texture when you roast it. Everyone who tries this, always mistakes the romaine for a sturdier green, like a kale, or collard…without the bitterness of course.  Most Parmesan chicken recipes include bread crumbs, this one does not, so it’s gluten free. If you want to add bread crumbs then be my guest, just swap out 1/2 a cup of the cheese with 1/2 cup of either Panko, or bread crumbs. 
Here is what you need
1 lbs of  skinless, boneless chicken (4 breast or 5-6 chicken thighs)
Kosher salt, freshly ground pepper
1/2 cup grated Parmesan
1/2 cup of grated Percorino or Asiago cheese
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained, chopped
1 lemon, cut into 8 wedges
Directions:
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet.

Combine cheese, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl.

Pat mixture onto breasts.

 Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken.

 Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.

Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over. Enjoy! 

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