Lemon Oregano Roasted Chicken Thighs

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Honestly, this dish is a staple in my house. I started making this a few years ago, when I was desperate for one-pot meals, and this one just stuck. I make this (or a variation of this) every two weeks or so. This can be attributed to a few reasons; the first being that it is quick and easy to make. I also love this recipe because it’s a building block for tons of other dinners. I often change the spice combinations and vegetables I’m roasting with the chicken so it doesn’t get boring.

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The last, and maybe most important reason we make this for dinner so often is because it’s with chicken thighs. Let me tell you, I used to think I didn’t like chicken. It turns out I was just drying out my chicken every time and that was really making my chicken dishes unenjoyable. Once I started cooking chicken thighs with this method I learned how absolutely amazing chicken can really be, crispy on the outside and juicy on the inside. It was literally a revelation to me that I had been ignoring, in my opinion, the best part of the chicken!

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And chicken thighs are so inexpensive. I buy big packs of them at the grocery store and freeze 4-5 thighs in a bag, so that when I’m making it for dinner I put the bag of frozen chicken in a sink of hot water and they defrost quickly. After they are defrosted I trim the skin so there is just a small amount on the top of the thigh, and trim the excess fat on the bottom of the thigh.

So, as you try this recipe in your own kitchen, I strongly encourage you to experiment with different spice combinations for the chicken and which vegetables get roasted with the chicken. If you like crispy chicken that is juicy and flavorful on the inside then this recipe is for you.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

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Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

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Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

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The chicken is finished when it reaches an internal temperature of 165.

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Let the chicken rest for 5-10 minutes before serving.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

The chicken is finished when it reaches an internal temperature of 165.

Let the chicken rest for 5-10 minutes before serving.

 

 

Gazpacho inspired by Samuel L.

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Inspired by a commercial with Samuel L Jackson (the one for the iPhone 4/Siri), and the weather getting hotter and hotter here in Charleston, I decided this week was a good week to try making some gazpacho. I did a quick search for recipes online. Did you know that there are at least a gazillion gazpacho recipes online? I finally decided to ask my Mom to send me the recipe she used.

Now let me tell you something about the way my Mom cooks; firstly, my Mom is an awesome cook for many reasons but one of them being that she is flexible.

When she looks at a recipe she adjusts it to what she has in the house or what she thinks will taste better. So when she sent me the recipe she uses, she also sent me the modifications she has made. When I looked at both, I also decided to make some modifications of my own.

So here is my gazpacho recipe that has been twice adapted from The French Laundry Cookbook by Thomas Keller et all.

Gazpacho

Adapted from The French Laundry Cookbook by Thomas Keller et all

Ingredients:

  • 1 medium red onion
  • 1 green pepper
  • 1 yellow or orange pepper
  • 1 small cucumber
  • 4 large tomatoes
  • 3 c vegetable juice (such as V-8)
  • 1 1/2 tsp chopped garlic
  • 1 1/2 tsp kosher salt 
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  • 1 tsp ground pepper
  • 1 tbsp rooster hot sauce
  • ¼ c olive oil
  • 1 tbsp white vinegar
  • juice from 1 large lemon
  • 2 tbsp dried basil
  • 1 tsp dried thyme

If making in a food processor;

Cut all vegetables into large chunks and puree to the desired texture using a food processor.

If making in a blender;

Coarsely chop all vegetables. Add veggies and a small amount of tomato juice to the blender and chop into a smoother texture. Pour into a bowl when finished blending. With so many vegetables I had to do the blending in 3-4 batches.

Pour most of the vegetable mixture into a bowl and set aside, leaving 2 cups in the food processor or blender. Add garlic, salt, pepper, hot sauce, olive oil, vinegar, lemon juice, basil, and thyme to the reserved mixture and puree together until well combined. Combine the two mixtures in the bowl. Cover the mixture and refrigerate for 24 hours.

The soup can be served by itself or with a dollop of greek yogurt and/or diced avocados. 

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Gazpacho

Adapted from The French Laundry Cookbook by Thomas Keller et all

Ingredients:

  • 1 medium red onion
  • 1 green pepper
  • 1 yellow or orange pepper
  • 1 small cucumber
  • 4 large tomatoes
  • 3 c vegetable juice (such as V-8)
  • 1 1/2 tsp chopped garlic
  • 1 1/2 tsp kosher salt 
a
  • 1 tsp ground pepper
  • 1 tbsp rooster hot sauce
  • ¼ c olive oil
  • 1 tbsp white vinegar
  • juice from 1 large lemon
  • 2 tbsp dried basil
  • 1 tsp dried thyme

Directions:

Coarsely chop all vegetables. Working in batches if needed, add veggies and a small amount of tomato juice to a blender or food processor and blend into a smoother texture. Pour all but 2 cups of the blended vegetables into a bowl when finished blending.

Add garlic, salt, pepper, hot sauce, olive oil, vinegar, lemon juice, basil, and thyme to the reserved mixture and puree together until well combined. Adjust seasonings to taste. Combine the two mixtures in the bowl. Cover the mixture and refrigerate for 24 hours.

The soup can be served by itself or with a dollop of greek yogurt and/or diced avocados.