I've decided to continue the same Monday night dinner theme. This week's recipe is also effortlessly easy and simple, but not as quick (at least the overall cooking time). However, the prep time is short, so that gives you over and hour to enjoy your evening while all the flavors are marrying in the oven. Plus, it includes only a few basic ingredients, is highly adaptable and inexpensive.
I'd also like to mention that I made it twice last week: two nights in a row!
The first night I chopped up a few small carrots, and the second night I added larger chunks of sliced sweet onion. Both times the lemon juice, stock, garlic and natural chicken juices created a tangy, flavorful sauce that the sliced potatoes absorbed. I dipped every bite into the extra juices and practically licked the plate clean. I imagine this would taste stellar on a bed of mashed potatoes, which would soak up the sauce. Yum!
For a well rounded meal, pair with a leafy side salad, homemade vinaigrette and a chilled glass of dry white wine (pinot grigio or sauvignon blanc).
Lemony Garlic Baked Chicken Thighs with New Potatoes & Onions
Chicken thighs baked in lemon juice and chicken stock with red potato wedges, diced garlic and sliced onion. The lemon, garlic, seasonings and pan drippings infuse the potatoes with lots of flavor and create a tangy, yet light sauce.
Adapted from two food.com recipes, found here and here
Serves: 2 (I recommend doubling the recipe for leftovers! Chicken thighs tend to shrink.)
Ingredients
6 boneless, skinless chicken thighs
2-3 teaspoons of extra virgin olive oil
4-5 small new (or any red-skinned) potatoes, skins on, sliced into wedges
1/2 of small yellow onion, sliced thickly
7 cloves of garlic, diced
Sea salt and cracked black pepper, sprinkled liberally
2 tablespoons of organic lemon pepper seasoning
1/8 teaspoon+ of cayenne pepper (optional)
5 tablespoons of lemon juice
1/4 cup of low sodium homemade chicken stock (eyeball it)
Recommended Equipment
large rimmed baking sheet or roasting pan
Directions
Pre-heat the oven to 350 degrees. Line a roasting pan with foil and oil it with a teaspoon of the olive oil, then take the other 1-2 teaspoons and rub it on the chicken thighs. Season both sides of each chicken thigh with the lemon pepper seasoning (you'll use about 1 tablespoon total on the thighs), then salt and pepper to taste. Feel free use your favorite seasoning blends here if you prefer something diffrent. Place chicken thighs, cut side down onto foil.
Wash, scrub and slice the red-skinned potatoes into thin wedges. Slice the onion into thick wedges and pull the pieces apart. Peel and dice the garlic cloves. Scatter the potatoes and onion slices throughout the pan, in between the chicken thighs. Sprinkle the additional one tablespoon of lemon pepper seasoning, plus more sea salt and pepper to taste, over the potatoes and onions. If you like a hint of spice, add 1/8 teaspoon or more of cayenne pepper to the potatoes.
Place the diced garlic on top of everything, distributing evenly. Pour the lemon juice over the chicken, potatoes and onions. Add about a 1/4 cup of chicken stock to the pan, pouring it in from the corners (not directly onto the chicken). We don't want to wash off too much of the seasoning! You can adjust the amount of stock used (more or less) depending on how much sauce you want to create and/or how subdued you want the garlic and lemon flavors.
Bake uncovered for 1 hour and 15 minutes, or until completely cooked.
Notes & Tips
This recipe is heavy on lemon juice and garlic. If you want a more subtle flavor, halve the amount of lemon and garlic, replacing it with a bit more chicken stock.
Feel free to use bone-in chicken thighs or leg quarters (but you may need to adjust cooking times). I prefer the boneless, but I know they're hard to find. Do try to take the skin off, though, otherwise the extra fat from the skin might overpower the lemon. If you want to keep it on, make sure the skin side is up and place under the broiler for the last five minutes or so to brown and crisp the tops.
As I said above, the sauce would taste stellar over some mashed potatoes. I may try that sometime, but for now, it's much simpler to slice red potatoes and let everything cook together. Especially since the potato wedges absorb all the flavor!
If you're using juice from fresh lemons, toss the used fruit (peel and all) into the pan to let it cook with everything else.
If you have enough room in the pan (or aren't using potatoes) add in some vegetables like carrots or bell pepper.
Real Food Resources
Real Food Survival Guide For Busy Moms
"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."
From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes
"If you're looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured."
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