Tag Archives: Chicken

Roasted Chicken Thighs with Tomatoes and Garlics

Dinner, In the Kitchen, Lunch April 22, 2020 Leave a comment

Quarantine day number I’ve lost count. We are trying to make something simple, but different and yet delicious. It sounds easy, but with both of us working full time, it’s not as easy as we want it to be. This is one of the recipes I found that’s actually pretty easy, absolutely tasty, and sort of on the healthier side, depending on what you pair it with.

Servies about 4, cook time: 50 minutes.

INGREDIENTS

  • 2 pounds (900 g) bone-in, skin-on chicken thighs (I used boneless ones too sometimes, it’s just as good)
  • 1/2 teaspoon kosher salt
  • 2 cups of cherry tomatoes or 2 tomatoes on the vine
  • 6 whole cloves garlic, peeled
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

METHOD

1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.

2 Preheat oven to 375°F (190°C).

3 Prep tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half, or the tomatoes on the vine in wedges. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

4 Place tomatoes, garlic, rosemary around chicken: Pour the tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, egg noodles, or rice.  We served it with pasta with cream sauce today, just because that’s what we have, and we are not being particularly healthy today….

Roasted Garlic Clove Chicken

Dinner, In the Kitchen February 15, 2020 Leave a comment

Cook time: 1 Hour 20 min

Serves: 4

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Direction:

  1. Preheat the oven to 350 degrees F.
  2. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
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