chicken thighs with lemon and vegetables
This is what I used:
4 bone in, skin on Chicken thighs from Whole Foods
Dean & Deluca rosemary
1 lemon, cut into quarters
1 TBSP coconut oil
granulated onion
garlic powder
Dean & Deluca Tandoori blend
S&P
Sliced crimini mushrooms
thick cut asparagus
I seasoned the chicken, then browned on both sides in the hot coconut oil. i added some olive oil though because i realize that the reason i don't like coconut oil is that it tastes and smells like coconut. i don't care that much for coconut. granted, most of the taste cooks away, but it's too much for me for a savory dish.
Then I put the thighs in a roasting dish lined with parchment paper, squeezed the lemon juice from half the lemon into the bottom of the dish.
Then i browed the veggies that i had left over, in the rest of the pan oil for a minute or so, then I poured all of that into the same dish along with the squeezed lemons and baked at 400 for 35 minutes.
It was AMAZING
Starting the second day at work this year reading your blog. If the boss came into my office right now...he`d get hungry too ;)
ReplyDeleteCongrats on a "new" blog. Love the photos from this recipe!
Janne
Thanks for reading my blog and for the thoughts and support Janne! I appreciate it!
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