Kosher Salt and Ground Black Pepper: For seasoning the chicken thighs to your taste preferences.Thyme: Again, use fresh thyme leaves removed from the stem.Remove the leaves from the stem and lightly chop them down to the size of thyme leaves. Rosemary: Fresh is rosemary sprigs are best.Feel free to use jar minced garlic or garlic powder if needed. Garlic Cloves: Freshly minced makes for the best flavor.Honey: I recommend local honey for the health benefits but you can use whatever you have on hand.Plain balsamic vinegar is best but flavors could be good too. Balsamic Vinegar: Use a high quality vinegar, I like this one from Italy.It is also what adheres the sauce to the chicken thighs and potatoes. Extra Virgin Olive Oil: This is the base to our sauce, so make sure you are using high quality olive oil. 8 chicken thighs, skin on 1 tbsp olive oil, plus extra to serve 1 small squash, cut into 2.5cm cubes 1 white onion, diced 2 garlic cloves, minced or crushed 1 tbsp capers, roughly chopped 1 lemon, zested and juiced 2 thyme sprigs, leaves picked 1 courgette, trimmed and cut into 5mm cubes 1 green pepper, seeded and cut into 5mm cubes.Feel free to use other types of potatoes like redskins, sweet potatoes, or even fingerlings. Russet Potatoes: Cut them in 1/2 inch cubes (if they are too big your chicken will cook before the potatoes).You can use chicken legs, drumsticks, or quarters as well. I do recommend trimming the skin on the bottom and sides of the chicken so it doesn’t make everything slimy and oily. Chicken Thighs: I use bone-in, skin on thighs because the flavor and moisture of them is unbeatable. Below are a few notes on each ingredient and suggested substitutions if needed. This dinner recipe has 3 main parts: the chicken thighs, potatoes, and a rosemary thyme sweet balsamic sauce. Serve and enjoy.Ingredients In Rosemary And Thyme Chicken Thighs Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated with cooking spray over medium-high heat. Remove the chicken from the refrigerator 10 minutes prior to cooking. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes. How to Make Herb, Lemon, and Garlic Chicken ThighsĬombine the chicken thighs together in a large ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. I love recipes like this – quick and easy but full of flavor! Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through. The chicken was healthy, tasty, and super moist. Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. They paired nicely with the Oven Roasted Corn on the Cob with Garlic Butter and a tomato asparagus salad (will post tomorrow). I let them marinate for about 30 minutes then cooked them in my grill pan. Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Zest the lemon over the bowl, reserving the rest of the lemon for serving. I tossed some boneless skinless chicken thighs together with some fresh basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. I loved this chicken and so did my family.
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