Lemon chicken
Why is it that I'm more inclined to share recipes here that sound super sexy, but aren't necessarily ones that you (or I) would make on a regular basis?!? I'm sure I'm unconsciously plagued by the whole "let's-make-our-lives-look-a-little-better-online-than-they-are-in-real-life" problem we're all facing now.
So let's get away from that, OK?
To start, here's a "normal person" lemon chicken dish taken with a "normal person" camera (aka cell phone).
It's a handful of simple ingredients that when baked together create something magical. I'm convinced that lemon combined with white wine and briny flavors brings out some of the best in chicken.
Other than the awesome lemony liquid that you could practically drink with the spoon, one of the best parts of this recipe is that that you can use whatever veggies you have on hand to complete this dish.
Oh, did I also mention it's a single-pot meal?!
Yours in going back to the basics, especially now that the weather is warming up and I don't want to stay indoors all day long cooking up a storm,
Jacqueline
Lemon chicken with white wine, adapted from The Noshery
The original recipe called for 1/2 pound Brussels sprouts (which at the time were way overpriced) and 2 large parsnips (which I don't like). So I just eliminated those, doubled the potatoes, and added large green olives and capers instead, since I love the combination of lemon with briny flavors. Feel free to use whatever vegetables you like or have on hand!
Ingredients
chicken marinade
8 chicken thighs, excess skin trimmed
¾ cup white wine or dry vermouth
juice of 2 large lemons
1 onion, quartered
3 cloves garlic, crushed
3 sprigs thyme
2 bay leaves
3 teaspoons kosher salt
2 teaspoons black pepper
vegetables
1 - 2 lb petite gold potatoes, halved
½ cup diced roasted red peppers
handful large green olives
1 - 2 TBSP capers, rinsed
2 tablespoons olive oil
1 lemon, sliced
Directions
So let's get away from that, OK?
To start, here's a "normal person" lemon chicken dish taken with a "normal person" camera (aka cell phone).
It's a handful of simple ingredients that when baked together create something magical. I'm convinced that lemon combined with white wine and briny flavors brings out some of the best in chicken.
Other than the awesome lemony liquid that you could practically drink with the spoon, one of the best parts of this recipe is that that you can use whatever veggies you have on hand to complete this dish.
Oh, did I also mention it's a single-pot meal?!
Yours in going back to the basics, especially now that the weather is warming up and I don't want to stay indoors all day long cooking up a storm,
Jacqueline
Lemon chicken with white wine, adapted from The Noshery
The original recipe called for 1/2 pound Brussels sprouts (which at the time were way overpriced) and 2 large parsnips (which I don't like). So I just eliminated those, doubled the potatoes, and added large green olives and capers instead, since I love the combination of lemon with briny flavors. Feel free to use whatever vegetables you like or have on hand!
Ingredients
chicken marinade
8 chicken thighs, excess skin trimmed
¾ cup white wine or dry vermouth
juice of 2 large lemons
1 onion, quartered
3 cloves garlic, crushed
3 sprigs thyme
2 bay leaves
3 teaspoons kosher salt
2 teaspoons black pepper
vegetables
1 - 2 lb petite gold potatoes, halved
½ cup diced roasted red peppers
handful large green olives
1 - 2 TBSP capers, rinsed
2 tablespoons olive oil
1 lemon, sliced
Directions
- Heat oven to 350 degrees.
- Combine all "chicken marinade" ingredients in a large resealable bag. Make sure the chicken is evenly coated with marinade and refrigerate for 30 - 45 minutes.
- In your baking dish, toss the vegetables with olive oil, salt, and pepper until evenly coated. Spread out into a nice even layer and top with the lemon slices (see picture below). Arrange chicken, skin side up, on top of the lemon and vegetables, and pour marinade over chicken.
- Cover with aluminum foil and bake in the oven for 30 minutes. Remove foil, raise the oven temperature to 400 degrees, and bake another 20 minutes, or longer, until the chicken is done (aka juices run clear, or the chicken thighs register 170-180 degrees F).
- If the chicken skin isn't golden and crispy enough, place under the broiler for the last few minutes of cooking until the skin begins to darken.
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