Chicken.Spring Vegetables.

It's that lovely time of year when we see an abundance of asparagus and morels at the Farmer's Market and that makes me happy!  Really happy.

{Chicken.Spring Vegetables}

3 tbsp. olive oil

1 large shallot, thinly sliced

1/2 lb. asparagus, sliced into 1" pieces

14 oz. artichoke hearts, quartered

1/2 lb. morels, sliced in half lengthwise

1/4 c. sun dried tomatoes

2 lb. chicken breast, cut into cubes

1 c. white wine

1/2 c. chicken stock

1/4 c. Kerrygold butter

1/4 c. minced chives

First, put sun dried tomatoes in a large enough bowl to hold them and the 1 c. wine.  Add the wine and allow to macerate while you starting cooking.

Heat 1 tbsp. olive oil in large sauté pan over medium heat.  Add the shallots and cook until they start to become fragrant, about 2 minutes.

Add the asparagus and continue to cook until the asparagus is crisp tender, about 5-7 minutes. 

Add the artichoke hearts and morels, cooking and stirring for an additional 5 minutes.  Set aside.

In a large fry pan heat remaining 2 tbsp. oil over medium.  Add chicken and cook until the chicken is almost done.  I used chicken pieces that are about a square inch and it take around 12-15 minutes.  

While chicken is cooking, remove tomatoes from wine, reserving wine, and slice thinly.

When the chicken is almost finished, remove to pan with vegetables, and increase the heat to medium high and add the wine.  Reduce by 1/2 and then add the chicken stock, reducing by half again.  Whisk in butter until incorporated.  

Return the vegetables to the pan and cook for an additional 3-5 minutes. 

Salt and Pepper to taste and top with minced chives.

You'll fall in love with this dish.  I promise.  In fact, you may even wish you had bread to soak up any remaining sauce!

Chicken and Greens Rolls

One of the favorite things of my week is my delivery of Prudent Produce.  I love getting a variety of organic produce delivered to my door.   Plus, it challenges my menu for the week, forcing me to come up with new, creative ways to enjoy the produce I get!

That was the case for me last week...I had leeks, collard greens, and swiss chard to name a few.  It's easy to cook the greens down and have them accompany a dish, but I wanted them to be the star.  Add a little protein in the way of chicken and bacon, and, really, you couldn't go wrong!

So here is a new, unique way to eat your greens!

Chicken & Greens Rolls

6 slices bacon, cut into 1/2' pieces

2 leeks, sliced into rounds

1 bunch swiss chard, roughly chopped, cutting at the end of leaving and reserving stems (should you choose to.  I use them when I make vegetable broth)

1 bunch collard greens, roughly chopped, green removed from vein

4 chicken breasts

2 tbsp. olive oil

Preheat oven to 350 degrees.

In a large saute pan, cook bacon over medium heat.  When it is golden brown, about 5-7 minutes, remove the bacon but not the grease, from the pan.  Add leeks, and cook until they soften, about 5 minutes.  Then add the remaining greens and reduce heat to low, stirring every few minutes, until the greens are cooked down and soft, about 15-20 minutes.  

While the greens are cooking, pound the chicken breasts so they are thin and evenly thick.  Generously salt and pepper.

When the greens are done, add back in the bacon and mix well.  Scoop green mixture onto each chicken breast and spread evenly.  Roll the chicken and then secure with toothpicks.

In a large fry pan over medium high heat, add the olive oil and sear chicken until golden brown, about 2 minutes per side.  

Put pan in oven and bake between 15-25 minutes until the chicken is done.  

Allow to rest for a few minutes and then slice and serve.  Drizzle with a splash of balsamic if you are so inclined!

Bon Appetit!

Lemon Pepper Chicken

I often talk about favorites, but lemon is really at the top of my list.  It's so versatile.  I am still in search of the perfect lemon dessert.  Might have to work on that this week.  

But in the meantime, chicken is a perfect match for lemon and pepper.  You could add spices to this, or other accompaniments, but honestly, the minimal flavors in this dish are what make it so perfect.  They don't contend with one another, but compliment each other.  And you really can't beat a dish that is made in one pan.

The key to this dish is not only the correct amount of seasoning, but also the technique in cooking the chicken.  I probably shouldn't admit it, but I love chicken skin..turkey and duck too.  There is something about the salty, fatty taste of crisp skin that is comforting.  Maybe nostalgia from days gone by of big family holiday dinners and fighting over who gets the skin.  Luckily in my house, nobody else quite appreciates it the way I do.  Anyways, I cook them uncovered.  They are perfectly moist and the skin is perfectly crisp.  

Lemon Pepper Roasted Chicken

2 lbs. chicken thighs

3 lemons, cut into slices (about 2 inches thick) and then cut in half

6 shallots, sliced into quarters

fleur de sel

freshly ground pepper

olive oil

Preheat oven to 350 degrees.  Place chicken thighs in the pan.  Place the lemons and shallots evenly over the chicken, lightly squeezing the lemons before you place them in.  Generously salt and pepper and then lightly drizzle with olive oil.

Place in oven and cook for about 20 minutes, then rotate the thighs so they cook evenly.  Cook an additional 20-25 minutes or until the thighs are done, around 160 degrees if using a meat thermometer.  If you don't have one, 40 minutes really should be sufficient, especially if your oven temperature is correct.

Remove thighs and scoop out some of the shallots to enjoy with them.

Salt and pepper additionally if you choose.

Grilled Chicken Salad/Herb Dressing

My garden greens are plentiful this year.  I also decided to put all of my herbs in my garden because the last couple of years they haven't grown overly well in pots.  Well, let's just say they runneth over.  My oregano, basil, parsley and chives are huge!  Honestly, I can't keep up.  Anybody need some herbs and lettuce greens?

You really can't go wrong with some grilled vegetables and chicken and this dressing made it that much better.  

Enjoy!  

I'm serious about the herbs.  Call me.

1/4 c. plus 2 tbsp. extra virgin olive oil

1 lb. chicken breasts, trimmed and pounded to even thickness

1 lb. asparagus

4 Roma tomatoes, sliced in half lengthwise

2 c. mixed lettuce greens

2 c. mixed herbs, minced (Tonight I used chives, basil, Italian parsley, oregano and thyme)

2-3 tbsp. champagne vinegar

1 tsp. salt

2 tsp. Dijon mustard

salt and pepper

Coat chicken, asparagus and tomatoes with 2 tbsp. olive oil.  Generously salt and pepper the chicken breasts.  Preheat grill.  Grill chicken over medium-low heat for about 10 minutes.  While chicken is grilling, clean lettuce greens and set aside.  Mix remaining olive oil, vinegar, salt and mustard until cohesive.  Fold in herbs and then salt and pepper to taste.  You can add more vinegar if necessary.  Set aside.  Set one side of grill to higher heat. After chicken has cooked for about 10 minutes, turn to finish cooking.  Add asparagus and tomatoes to grill with the high heat, turning as necessary.  Cook chicken an additional 5-10 minutes or until done.  Remove chicken from grill and allow to set for about 10 minutes to lock in the juices.  Remove tomatoes about the same time as chicken and then asparagus a few minutes later, or until done.

Slice chicken and then serve over greens with asparagus and tomatoes and then top with herb dressing and freshly ground pepper.  (Make sure dressing hasn't started to separate before serving.)

5 Course Paleo Dinner for Four

One of the many positive aspects of the CrossFit gym I attend, CrossFit Primal, is the charitable functions they have. This past February they held an awards banquet called the "Woddy Awards".  It was a fun night.  Dressing up, dinner and dancing.  They also held a silent auction to benefit a local charity so I decided to donate a 5 course paleo dinner.  The winners and I were finally able to get a date that worked for everyone and this is what I served:

Amuse Bouche

Scallop and Shrimp Tequila Citrus Ceviche

4 sea scallops, rinsed, cleaned and sliced into strips

4 jumbo shrimp, deveined, shelled and sliced in 1/2 inch thin pieces

2 limes, juiced

zest of 1 lime

1/2 orange,  juiced, using half of the juice

zest of 1 orange

2 tbsp. quality tequila 

salt to taste

Mix the citrus juices, zest, and tequila together.  Fold into the scallops and shrimp.  Refrigerate, stirring once in a while, until the scallops turn opaque and the shrimp is pink, at least six hours.  Salt to taste.  Drain most of the liquid and serve with a leaf of cilantro.

 Second Course

Raw Vegetable Salad/Cilantro Dressing

1/2 lb. asparagus,  4 carrots and one jicama, cut into thin strips using a peeler

1/2 c. cilantro, minced

1/2 c. olive oil

3-4 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 tbsp. honey

salt and pepper to taste

Whisk all the dressing ingredients together and then, using an immersion blender, mix until the dressing is thick.  Fold into vegetables.  Salt and pepper to taste.

Third Course

Gazpacho/Avocado Crema

10-12 Roma tomatoes, seeded

1 red bell pepper, seeded

1 green bell pepper, seeded

1 small cucumber

1/4 red onion

1/2 jalapeño

juice of one lime

1 avocado

1/2 coconut milk, canned

Cut all of the vegetables into similar sizes.  In a vitamix or food processor, place onions, peppers, cucumber and tomatoes.  Use attachment, turn onto low and push down vegetables as they start to blend while gradually increasing speed.  Mix until blended to desired consistency.  Add lime juice and salt and pepper to taste.

For the crema, mix the avocado and coconut milk with an immersion blender until smooth, but not overly thick.  Serve a dollop in the center of the gazpacho.

Fourth Course

Chicken/Chipotle Butter Sauce and Roasted Mixed Peppers

2 tbsp. butter

2 tbsp. olive oil

4 chicken breasts, pounded to same thickness 

1 c. white wine

1 chipotle in adobo, minced

4 tbsp. butter

salt and pepper to taste

1 lb. variety of mixed peppers and tomatillos (cut into fourths), roasted (Coat each pepper and tomatillo in oil and the grill until charred slightly on each side)

Heat large saute pan over medium high heat until butter oil mix starts to brown.  Add chicken, cooking until golden brown, about 5-8 minutes and then turn.  Finish cooking and set in a warm oven while you make the sauce.

Increase the heat in the pan to high and add the wine and allow it to reduce by half.  Add the chipotle and cook for a few minutes, then slowly whisk in the butter so it mixes into the wine and becomes cohesive.  Salt and pepper to taste.  Remove the chicken from oven and return it to the pan, as well as any accumulated juices.  Turn chicken a few times to coat in sauce.  Remove and slice into slices.

While the chicken is cooking, slice the peppers and remove the seeds.  Then return to a small saute pan and cook over medium until they are heated again.

Place pepper mixtures on plate, then add chicken slices, and top with a couple of spoonfuls of the butter sauce.

Dessert

Raspberry Pot de Creme

5 ounces dark chocolate, at least 60%.  

6 tbsp. Chambord

3 egg yolks

1/2 c. raw honey

3/4 c. coconut milk

Melt the chocolate with the Chamord in a bowl over a pan of almost boiling water.  One the chocolate starts to melt, stir consistently until it is all melted and then remove from heat.

Meanwhile, in a food processor add the egg yolks and honey, mixing well.  Scrape down sides and pulse again a time or two.  While the processor is going, slowly add the chocolate, scraping down sides about half way through and finish adding remaining chocolate.  Slowly add coconut milk until the mixture is blended well.

Pour into serving size dishes (or one large dish, right Yoder?) and refrigerate for about 30 minutes, then cover with plastic wrap and continue to refrigerate until they are set, at least four hours.  Remove about 15 minutes prior to serving, taking off plastic.  Serve with a dollop of coconut whip cream.

Grilled Chicken/Radish Salad

Lately (with the exception of vacation of course) I have been trying to eat a lighter meal in the evening. I find I sleep better and that if I balance what I am eating correctly, that the next morning when I WOD I have more energy and feel better.

Since my garden is abundant is radishes, salad greens, strawberries and herbs right now I wanted to come up with something to go with simple grilled chicken breasts.  

The hint of orange sweetened the peppery radish just right without being overbearing.  Sometimes simple really is perfection.

1 lb. chicken breasts, trimmed and pounded to even thickness

olive oil

salt and pepper

1/2 c. thinly sliced radishes

1/4 c. minced Italian parsley

zest of one orange

1/4 c. fresh squeezed orange juice

1 1/2 tbsp. olive oil

salt and pepper to taste

Preheat and prepare grill.  Coat chicken breasts lightly with oil and generously salt and pepper.  Place on grill and cook 12-18 minutes depending on thickness, turning one or twice.

Meanwhile, mix radishes, parsley and zest in bowl.  In a different small bowl, mix orange juice and oil oil, then salt and pepper to taste.  Fold with radish mixture.

When chicken is done, set aside for a few minutes (allowing juice in chicken to set) and then top with radish salad.

Enjoy!

Balsamic Chicken and Asparagus

One of the better things about spring has to be the abundance of fresh asparagus.  I know I posted about it earlier, but I love it.  I am even starting to see a few shoot up in my garden now that we are getting a little more moisture.  Yeah!

 I also have a love affair with balsamic vinegar.  I have at least 8 different varieties on hand, but my hands down favorite for all purpose is the 25 year aged one from Williams Sonoma.  It's thick, sweet and has perfect acidity.  This is one that I just drizzle on vegetables as a dressing.  You don't even need the other components for a vinaigrette.  And it works perfectly for this dish.  Plus, I truly think balsamic and portabello's were meant to go together.  Similar to my love affair with beets and goat cheese...can't wait for my beets to be ready!!

2 tbsp. coconut oil

2 chicken breasts, diced

1 small onion, diced

1 bunch asparagus, sliced into 1 inch pieces

2 portabello mushroom caps, diced

1/2 c. chicken stock

1/4 c. balsamic

2 tbsp. ghee

Heat oil in a large sauté pan over medium heat.  Add the chicken, cooking until chicken is almost done, about 10-12 minutes.  Remove the chicken, add 1 tbsp. additional oil if needed, increase the heat to medium high and add the onions.  Cook until the onions start to caramelize.  Add the asparagus and mushrooms, cooking an additional 5-7 minutes until the asparagus is crisp tender.  Add the chicken stock and reduce by half, about 5-10 minutes.  Add the chicken, balsamic and ghee, reduce heat to medium, and stir until sauces thickens, about 3-5 minutes.  Salt and pepper to taste.

Chicken/Lemon Basil Sauce/Spaghetti Squash

Something I do to make lunch time a little easier is grill a few chicken breasts to last me the week.  With the weather warming up and longer days, it takes quite a bit of effort to bring myself indoors when I can be out gardening, mowing the lawn, or, my favorite, laying in the hammock reading a book.

Recipes are a lot more fun if you have a well stocked fridge and you can make it up as you go.  And that is just what I did.

I had cooked a spaghetti squash the day before this recipe, meaning to use it that night, but ended up doing something else.  I also had picked up a big bunch of fresh basil as mine are still in the baby plant stage awaiting transplantation into my garden.

I changed this recipe so it could serve four and here's what I came up with...

1 lb. chicken breasts, grilled and diced

1 spaghetti squash, cooked

3 tbsp. coconut oil

1 c. white wine

1 c. chicken stock

1 lemon, zested and juiced

4 tbsp. ghee

1 c. basil, chiffonade

salt and pepper to taste

Heat the oil in a large saute pan over medium high heat.  Add the chicken and cook until warm, about 3-5 minutes.  Remove the chicken, set aside and then add the wine and reduce by half.  Add the stock and lemon juice, cooking until reduce by half again.  Add the ghee, whisking as the ghee incorporates into the liquid.  Salt and pepper to taste.  Reduce the heat to medium and put the chicken back in the pan along with the basil and squash.  Using tongs, mix and stir, cooking an additional 3-5 minutes so all the ingredients are heated through.  Salt and pepper to taste.

St. Lucian Jerk Chicken

One of my many treasures brought back from the lovely island of St. Lucia was a super size bag of jerk seasoning from the Castries market.  I love good jerk, and this really is as authentic as you can get.  I scoured each stand to make sure I was getting some that was fresh and local.  First up, jerk chicken.  

It's  a toss up between pork and chicken as my fave for jerk so I knew I couldn't go wrong with chicken legs.  

I would have grilled the night I made this, but it was raining...again.  Freaking rain and cold.  But hey, yesterday it hit 61 so we MIGHT be on to summer already.  Iowa doesn't do spring anymore.

3 lbs. chicken legs

Juice and zest of 2 limes

1/4 c. olive oil

2 tbsp. jerk seasoning

2 tsp. salt

Mix the lime juice, zest, olive oil, jerk and salt together well.  Add the chicken legs rub with the seasoning so they are coated well and the put in a container to marinate.  Marinate at least 4 hours or overnight preferably.

Preheat oven to 375 degrees, oven rack in the middle.  Place the chicken and marinate in a 9 x 13 pan.  Cook for about 20 minutes, then turn pieces over and brush marinade from the bottom of the pan over each piece.  Bake an additional 20-25 minutes or until they are done.

Finish with a squeeze of lime.

Oven Roasted Brick Chicken w/Herb Jus

Believe it or not, roasting a chicken can be tricky.  Just like turkey.  You want it to be done, but moist, without any meat ending up dry.  And when something has bones, it can be a lot harder to tell if it is really done.  Cutting the back bone out of the chicken and laying in flat takes the guess work out of it.  Normally I do this on the grill, but my deck is still covered in snow so I can't get to my grill...yet.  (As we speak, our heat wave of 45 degrees is melting snow quickly...I can't wait to get back to my grill!)  So without the grill I decided to try it in the oven, and it worked just as well.

1 chicken, back bone cut out

1 tbsp. truffle oil

2 tsp. truffle salt

fresh ground pepper

Preheat the oven to 375 degrees.  Place chicken, breast side up and flat, on a sheet pan.  You won't need to tuck the wing tips because of the second sheet pan used as a cover.  Smooth the oil over the chicken, salt and generously pepper.   Place another sheet pan (coat olive oil on the side that will touch the chicken) over the top of the chicken, then put to bricks on the top of the sheet pan.  Place in oven and cook 35-50 minutes depending on the size of your chicken.  When the chicken has about 10 minutes left, check to see how brown it is.  At this point you can remove the pan to darken the bird, but it isn't necessary.

Herb Jus

2 c. chicken stock

1/4 c. fennel tops, minced

1/4 c. parsley

1/4 c. chives

1 tbsp. thyme

2 tbsp. ghee

salt and pepper to taste

Reduce the chicken stock by 1/2 in a small sauce pan over medium high heat.  Reduce heat to medium, add the herbs and ghee, whisking well.  Salt and pepper to taste and drizzle over chicken when you serve it.

Roast Chicken accompanied by fennel/butternut sauté and prosciutto wrapped asparagus.

Buffalo Chicken and Broccoli

I was craving buffalo wings the other night...bad.  The kids were having pizza and I usually order a side of them because they are so good.  Luckily for me I had some Frank's Red Hot on hand.  With the broccoli added in I didn't even miss my usual blue cheese dressing accompaniment.

1 lb. chicken breast

1 bunch broccoli, sliced into small florets

3/4 c. Frank's Red Hot

1/4 c. coconut oil

Mix the oil and red hot together.  The mixture will coagulate, but that is okay.

Pound chicken breast so they are evenly thick.  Salt and pepper on each side.  Heat a grill pan over medium heat and coat lightly with coconut oil.  Add chicken breasts, cooking until done, about 8-10 minutes on each side.

While chicken is cooking, cut broccoli and place in a steamer.  Broccoli usually takes about 8 minutes, so put it in the steam to coincide with the chicken being finished.

Remove the broccoli and add to a large bowl.  Slice the chicken and then add it to the broccoli.  Put in all the sauce, and fold it gently.

Salt and pepper to taste again.

Great as a leftover too!

Balsamic Roasted Chicken and Truffled Brussels Sprouts

Sorry for the delay in posting, but the older two boys and I took a trip to Washington D.C. to meet up with their Dad while he was there for a conference.  I had a lot of great food, some paleo, some not.  Remember folks, moderation!

Anyway, before I left we had one of my favorites, Balsamic Roasted Chicken thighs and Truffled Brussels Sprouts.  I don't think one can ever have enough Brussels sprouts...especially when highlighted with truffle.  Oh yeah.

Balsamic Chicken

10 chicken thighs

2 tsp. fresh ground pepper

2 tsp. salt

2 tbsp. olive oil

1/4 c. balsamic vinegar

1 tbsp. thyme

 Generously salt and pepper the chicken thighs.  Mix olive oil, balsamic vinegar, and thyme.  Coat thighs evenly and set in fridge, covered, for at least 4 hours.  Preheat oven to 375 degrees.  Cook thighs about 45 minutes until they are deep golden brown.  I baste from the liquid in the pan about 20 minutes in to cooking and then about 10 minutes before they are finished.

Truffled Brussels Sprouts

1 lb. Brussels sprouts, cut in half, outer leaves removed and cleaned

1 tbsp. truffle oil

8 dates, sliced thinly

1/4 c. sliced almonds

1-2 tsp. truffle salt

fresh ground pepper

Preheat oven to 425 degrees.  Evenly coat the sprouts with the oil and lightly pepper.  Put in oven and roast for about 7-12 minutes, depending on how big they are.  You want them to be almost done because you will add the dates and almonds for the last few minutes of cooking.  If you put the dates almonds in too soon the dates will harden (like candy) and the almonds will burn.  (And yes, I can tell you from experience...)  Add the almonds, dates and truffle salt to taste.  Finish until the dates are just warm, about 3-5 minutes.

Prosciutto Stuffed Chicken and Sauteed Asparagus and Fennel with Lemon Caper Sauce, Mixed Greens with Shallot Vinaigrette

We are fortunate to have a local prosciutto maker here in Iowa.  La Queceria is based in Norwalk, about 20 minutes from Des Moines, and has garnered much recognition for their US produced Italian specialty.  The pancetta, as well as their other artisan meats, are excellent.

I have said this before, but I have a serious love affair with lemon.  The flavor combination of the salty prosciutto with the tart lemon, and the earthy fennel and asparagus, is a delightful combination for your taste buds.  

Warm Shallot Vinaigrette

1 tbsp. olive oil

2 shallots, minced

1 tbsp. stone ground mustard

1/2 c. olive oil

1/4 c. Cabernet vinegar

salt and pepper to taste

Heat the olive oil in a small sauce pan over medium heat.  Add the shallots and cook, stirring often, until they caramelize, about 15 minutes.  Add the mustard, oil, and vinegar and whisk well until the mixture becomes cohesive.  Salt and pepper to taste.

Prosciutto Stuffed Chicken with Lemon Caper Sauce

2 tbsp. olive oil

4 chicken breasts, pounded thin

4 ounces prosciutto

salt and pepper

1/4 c. capers

2 tbsp. lemon juice

1 c. chicken stock

zest of one lemon

4 tbsp. butter

Preheat an oven to 350 degrees.  To prepare the chicken, pound each breast so it is thin and even thickness.  Salt and pepper the inside, place two slices of prosciutto on top of each breast and then roll the breast, securing it with a toothpick if needed.

Heat a large saute pan over medium high with the oil.  Sear the tucked end down first and then sear the other side, about 2 minutes per side.  Remove from the pan and place in a sheet pan and then cover with foil.  Place in oven and allow to cook for an additional 25 minutes or until done.  Set the pan aside and come back to it when you are ready to finish the sauce.

To finish the sauce, return the pan to medium high heat.  Add the capers and cook for about 30 seconds.  Add 1 cup chicken stock and lemon juice and reduce by half.  Add the zest and the butter, whisking until the butter is incorporated well.  Salt and pepper to taste.  This sauce is a little more tart, so if you want a very mild lemon flavor I would double the chicken stock...however, the point of this sauce is to compliment the other flavors in this dish.

Sauteed Asparagus and Fennel

2 tbsp. olive oil

1 lb. of asparagus, cut into 1 inch pieces

2 bulbs fennel, core cut halved from the top to the bottom, halved lengthwise, then cut into 1 inch pieces

1/4 c. fennel leaves, minced

Heat the oil in a large saute pan over medium high heat.  Add the fennel and cook until they start to caramelize, about 5 minutes, then add the asparagus.  Reduce the heat to medium and then cook until the are tender, about 10-15 minutes.  Add the minced leaves and salt and pepper to taste.

Honey Mustard Chicken Thighs

Many people overlook the delicious taste of chicken thighs. They are moist and flavorfully balanced.  I know they are a little more fatty than a breast, but once in awhile it is worth it.  Plus, if you know where you are getting your chicken from, you know that you are eating a healthy bird.  I have a toss up between my favorite two...honey mustard or balsamic.  Tonight I opted for the honey mustard.  It won't disappoint.

1/2 c. chicken stock

1/2 c. raw honey

1/4-1/3 c. stone ground mustard

2 tsp. salt

1 tsp. pepper

Mixed ingredients together and put in a ziplock back with chicken thighs.  Allow to marinate all day.

Preheat oven to 350 degrees.  Place thighs evenly in a 9 x 13 pan and then remaining marinade.  Bake for about 45-60 minutes or until the skin is deep golden brown and the thighs are done.  

Serve with remaining marinade if you want, but this chicken is so moist you won't need it...although, it would make a darn good chicken gravy for mashed cauliflower!

Garlic Lemon Braised Chicken

I am always craving something with lemon.  It scores a close second to chocolate.  What better way to enjoy a savory lemon dish than oven braised chicken?  And you can never go wrong with perfectly roasted vegetables.

12 chicken legs

2 lemons, cut into slices

2 heads garlic, cloves removed, peeled and smashed

1 c. chicken stock

2 tbsp. olive oil

4 c. vegetables, uniform in size

For the chicken, preheat an oven to 350 degrees.  Generously salt and pepper the chicken and then grill on high heat just enough to start rendering the fat from the skin.  Remove and set in a 13 x 9 pan.  When all of the legs are done, add the stock to the pan, along with garlic and lemons slices.  Cover with foil and place in oven.  Cook for 30-45 minutes or until done and chicken is tender.  Serve with a squeeze of lemon and additional salt and pepper to taste.

For the vegetables, preheat the oven to 425 degrees.  Chop any vegetable (s) so they are uniform in size.  Coat with olive oil and salt and pepper to taste.  Place in oven and cook 15-25 minutes until they are tender.  It is important to cook vegetables that are similar in crispness so one doesn't get done before the other.  If you want to use a variety, cook the crisper ones for about 10 minutes and then add the others.