3 hours ago
Tuesday, January 6, 2015
I haven't been buying chicken thighs lately, the next day they are just too greasy for sandwiches and leftovers.
I am sorry. I know thighs are cheaper and tastier, but cold they just gross me out (does anyone still use that expression?).
I like chicken breasts on the bone with skin.
I buy a 4 pack, and if you know how to cook them, they will never be dry.
Here is one of those genius one pan dinners. You make it all in one pan, preferably a cast iron skillet.
Even the leftovers the next day are as good as last night's dinner.
For the sauce, you can use chicken broth, or white wine, whatever you have will do.
Lots of garlic and yummy olives with roasted lemons.
This is a new weeknight favorite.
Roast Chicken w/ Potatoes, Olives & Lemons (serves 4)
4 half chicken breasts on the bone, with skin
kosher salt & pepper
1 small lemon, cut into wedges
4 Yukon Gold potatoes, cut up
5 garlic cloves, peeled and smashed
handful of good olives (preferably Cerignola green olives)
sprigs of fresh thyme or rosemary
1 1/4 cups of chicken stock or white wine
Heat oven to 425F.
Season the chicken w/ kosher salt & pepper.
Heat some olive oil in a large 12" seasoned cast iron skillet.
When the skillet is hot, add in the chicken pieces, skin side down and let sear for 10 minutes.
Using tongs, turn the chicken over, and push to the edge of the pan.
Add in the potatoes, lemon wedges, garlic cloves and olives and cook a minute.
Add thyme sprigs to the skillet.
Add in the 1 1/4 cup of liquid and simmer another minute.
Careful, your pan is hot, transfer the skillet to the preheated oven and bake at 425F for 40-45 minutes.
The garlic and wine will create a yummy sauce and your potatoes will be roasted and browned.
I made a pan of broccolini on the side and added it to the skillet later.
This was absolutely delicious.
You're welcome. :)