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Sunday, October 12, 2014

Easy Chicken Thighs

As most blog readers here might know, we eat a LOT of chicken based dinners at the Frog & PenguINN. So, I'm always looking for a new recipe and ones that are  easy and delicious are always in favor — maybe for you too?

That said, here's a really easy (no kidding) recipe for oven-roasted chicken thighs. Grenville and I prefer using chicken thighs vs. chicken breasts. Thighs seem more flavorful and are usually less costly. All that’s needed for this recipe are skin-on, bone-in chicken thighs plus a handful of ingredients that may already be in the pantry or fridge.

You can reduce the recipe ingredients if using less chicken pieces. I used 4 thighs and substituted lemon juice for a fresh lemon.

Easy Roasted Chicken Thighs
  • 8 bone-in, skin-on chicken thighs
  • ½ C olive oil
  • 1 lemon juiced or 2 TBSP lemon juice
  • Coarse salt & ground pepper
  • 1 TBSP grainy mustard
  • 1-2 TBSP honey
  1. Toss chicken thighs with olive oil and lemon juice, season with salt and pepper and marinate for 1 hour or up to 1 day.
  2. Preheat oven to 375 degrees. Roast chicken 20-25 minutes skin side down in oiled roasting pa. Flip over and roast 10 minutes longer.
  3. Stir together mustard and honey and season with salt and pepper, then brush glaze onto chicken and place under broiler for 5 minutes. (Chicken is done when the internal temp reaches 165 degrees.)
The accompanying vegetables were an oven-roasted assortment of peppers, zucchini, onion, and broccoli seasoned with sea salt, freshly ground pepper and assorted herbs: oregano, basil, parsley, rosemary and thyme and mixed together using olive oil. 

That's not mashed potatoes for the other side vegetable. It's mashed cauliflower, which is easy to prepare and healthier too. Cut a head of cauliflower into small florets, boil in a a can of chicken stock until tender (out of chicken stock, substitute chicken bouillon). Drain and add some chopped fresh/jarred garlic or garlic powder, salt and pepper. Mash using a hand masher or immersion blender. Grenville prefers to add some butter to his mashed cauliflower too.
This entire meal was ready in less than an hour from start to finish. And, it's another keeper at the Frog & PenguINN.

13 comments:

Lois Evensen said...

What a beautiful home cooked meal. :) We won't be doing that again until mid December.

Greetings from Port Canaveral.

Out on the prairie said...

I bone them out and cook them sometimes

Maureen @ Josephina Ballerina said...

Winner, winner, a chicken dinner
That's yummy, yummy, in the tummy!

Emma Springfield said...

Chicken was my mother's favorite meal. She would like this one too.

Ginnie said...

I do a similar one but stuff under the skin a combination of sauerkraut, apple sauce and honey.
Delish !!

William Kendall said...

It sounds pretty much the way my mother made it. Very tasty!

A Quiet Corner said...

Sounds delicious....we are going to try it!...:)JP

Michelle said...

They look great!

Kay G. said...

This sounds really good and as long as the mustard is gluten free, it is a gluten free meal.
Thank you!

DeniseinVA said...

I am going to try this. It looks delicious. The cauliflower too. Have a great week friends :)

Montanagirl said...

That looks simply delicious!

Daisy said...

That looks delicious and sounds easy too.

Debbie said...

this looks so easy and so yummy!! i printed it out to try it and because i an "unhealthy" i will make it with mashed potatoes ;)

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