![]() Because I love the combination of thyme and honey, I swapped the rosemary for thyme. Instead of the maple syrup in the original recipe, I used honey. The following variation is a perfect option when you’d prefer grilling to baking or when you feel inclined to simply alter the flavors a bit. Given all these positive attributes, I thought this recipe deserved a warm-weather makeover. Slice cold leftovers and serve them overtop of the same salad for a satisfying dinner later in the week. Pair it with one of my all-time favorite salads– Apple-Pecan Spring Greens with Maple Dijon Vinaigrette–and you have a complete meal that is worthy of company. Remove from the oven and allow to rest for a few minutes before serving.Wicked Good Chicken is a delicious in-a-hurry dinner that relies on pantry ingredients. ![]() Place in the oven for about 10 minutes, at 200 C / 400 F. Keep the pieces skin side up and brush the top with the leftover marinade. You can place the pieces onto an oven proof tray or dish or a cast iron pan (you can fry in it as well). Now, it’s time to transfer the chicken to the oven.Cook for 3-4 minutes each side, over medium high heat. Rub off some of the chicken marinade from the skin side of the chicken (to prevent it from burning) and add the chicken pieces, skin side down to the hot skillet. Heat a tablespoon of oil in a large skillet or frying pan over medium-high heat.If the chicken was in the fridge, remove and allow to come to room temperature for 20 miuntes before cooking. If in a rush, set aside for 15-20 minutes. Rub the marinade all over the chicken and allow to marinade for 1-2 hours if you can leave it overnight in the fridge, the flavours will be more developed. Combine garlic, oregano, lemon juice, olive oil, salt and pepper in a mixing bowl and add the chicken.A big, nutritious rainbow slaw salad or my Georgian salad will go great in summer or you can batch-cook my Spanish vegetable stew for a comforting, autumn or winter dinner.įor a more satiating meal, you can serve chicken thighs with quinoa, rice or sweet potatoes. I served them with my pumpkin and beetroot salad as you can roast the vegetables at the same time as the chicken (give them a head start, though). Roasted chicken thighs will go well with a variety of side dishes. What To Serve With Oregano Garlic Chicken If you have a cast-iron or another oven-proof skillet, you can do the pan-frying and roasting in the same dish. It is then transferred to the oven to finish. The chicken is first cooked in a frying pan to seal in all the juices and to brown the skin. If oregano is not your speed, feel free to use some parsley, basil, thyme or coriander, or mixed dried Italian herbs. The longer you can marinate the chicken the better it will be but even 20 minutes will suffice. The meat is marinated using dried oregano, garlic and lemon juice – a classic Mediterranean combination that works so well with white meat. Thighs without the bone will need a few minutes less in the oven but will work fine following the instructions exactly. If you’re trying to lower your calorie intake, I recommend removing the skin first. How To Make Roasted Chicken Thighsįor this chicken thigh recipe, I am using meat with the bone and skin in. Given that chicken thighs are generally cheaper than other poultry cuts, free-range should be the default choice in my opinion. ![]() I always recommend free-range chicken meat not only because it is more ethical but it tastes better and has a more superior nutrition profile. ![]()
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