Tuesday, March 18, 2014

Dressing Up Your Weeknight Chicken

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Chicken is a go-to weeknight meal for so many families, but it can start to get a little boring.  I don't know about you, but I can tend to get in a little bit of a rut when it comes to my chicken dishes!

This recipe combines the familiarity of chicken with the bright, sunny flavor of lemon and is absolutely delicious.  I love using chicken thighs in this because it just adds so much moisture and flavor, but you could easily swap in whatever chicken you have on hand.

Pan Roasted Lemon Chicken

Ingredients for the Sauce
1 1/4 cups chicken stock
1/4 cup freshly squeezed lemon juice
Zest of one lemon
1 tablespoons olive oil
1 tsp. “Sunny Spain” Penzey’s Spice Blend (if you don’t have this on hand, just use pepper, garlic powder and a little more lemon zest)
Pinch of salt

Ingredients for the Lemon Rub
2 tbsp.olive oil
1 tbsp. dijon mustard
Zest of one lemon
1 tsp. dried oregano
1 tsp. dried thyme
Salt & pepper to taste
6 boneless skinless chicken thighs

Preheat oven to 400 degrees.  To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and a generous pinch of salt and pepper in a large bowl.  Add in the chicken and toss well with your hands to coat, making sure to rub it in well.

In a large bowl, whisk together olive oil, chicken stock, lemon juice, lemon zest, “Sunny Spain” and a pinch of salt.  Set aside.

Heat the last tbsp. of olive oil in a large oven-proof skillet over medium-high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes. Add chicken stock mixture to the pan.

Place the chicken into the oven and roast until completely cooked through, about 25-30 minutes.

Serve immediately.  I used mashed potatoes as a side dish and the pan sauce was delicious as a “gravy”!

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