This was good! I usually don’t like the dark meat but my husband prefers it so I looked up a good recipe for chicken thigh and found this one. I had to cook it longer because it was still partially frozen and I didn’t glaze it because it’d be too sweet for my husband (diabetic). I have to admit that it was tasty, especially with the honey-mustard sauce simply spooned over the chicken instead of glazing it. Will make this again!
- 8 bone-in, skin-on chicken thighs
- Juice of 1 lemon
- 1 tablespoon grainy mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 to 2 tablespoons honey
1. In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
2. Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
3. Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
I made this last night and received fantastic comments. The broil at the end gives the chicken a wonderful charred flavor and the marinade plus the rub at the end impart different levels of flavor. We especially liked how moist and juicy it was while also being crisp on the outside. I’ll consider this next time I need a fairly simple recipe for a dinner party. Served alongside rice and a fresh salad.
Heck yes to roasted chicken! I love bone-in skin-on chicken and eat it pretty much every week. I must try this super fresh and delicious recipe! I’m envisioning myself gnawing on drumsticks and thighs and now my mouth is watering even though it’s only 8am. Lovely, m’dear!
- 12 free range organic chicken legs — drumsticks
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt and black pepper
- 3 clove garlic — minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 slices of lemon for garnishing
- 1 tsp fresh parsley — chopped
In a big container/bowl, season (chicken legs) drumsticks with dried oregano, dried thyme, coriander, smoked paprika, salt, pepper, and garlic.
Pour olive oil and lemon juice over the chicken legs. Toss everything very well. Marinate overnight.
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the chicken pieces in a baking sheet.
Roast for 30 minutes or so until it begins to brown.
Flip pieces and bake a remaining 10-15 minutes or until the chicken legs get an internal temperature of 165ºF.
- Garnish with lots of fresh parsley and slices of lemon.
I’ve been making this recipe for years and it is always so delicious. It is one of my favorite go-to dishes when guests are coming over.
I made this dish this evening, but I used Hungarian Sweet Paprika for the first time with it instead of the smoked – totally changes the flavor and I actually ended up enjoying more than with the smoked. Totally recommend trying it some time!
Anyway, thank you for sharing this recipe!
- 3 lb skinless boneless chicken thighs, fat trimmed
- 1 tsp. each Kosher salt and freshly ground pepper
- 2 Tbsp. McCormick Smoked Paprika you can also use regular paprika
- 2 Tbs. olive oil
- Pressed garlic
- 1 medium onion finely chopped
- 2 cups sliced mushrooms
- 1 lb. red and white small potatoes in 1-inch chunks
- 2 cups baby carrots
- 2 Tbs. flour
- 1 1/3 cups chicken broth
- 3/4 cup white wine or white grape juice
- 1 1/2 Tbs. fresh thyme finely chopped
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
I’ve made this recipe dozens of times last summer; now that it is starting to get warmer again here in Canada I decided to try it out again. This recipe is absolutely delicious and is amazing at being guilt-free for when you want (need) seconds. Keeps me full from dinner until breakfast the next morning and is so easy to make. Thanks for sharing!
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced (omit for whole30, paleo)
- 1.25 lbs (8 thin sliced) chicken cutlets
- Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
- Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
- Toss in the cheese when ready to serve.
- Season chicken with salt and fresh pepper.
- Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
- Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.
This was delicious and easy. The only thing I would change is that I was using regular boneless chicken breasts…. Next time I will butterfly them. Other than that, I wouldn’t change a thing!
This was FANTASTIC! Followed the recipe but added some mushrooms to the mix and cooked those with the onions. I would cut down on lemon slices (I amy have put too many in) and use that for the juice. It is a do over. My husband was weary at first as he does not like capers but asked that we make that again. We did not serve over pasta but will next time and I would probably add a bit more juice if I did that. Thank you so much for a great healthy alternative.
- 1 lemon
- 1 pound boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
- 1 large sweet onion, sliced
- 1 clove garlic, minced
- 1 cup reduced sodium chicken broth
- ¼ cup dry white wine
- 4 teaspoons drained capers
- ¼ cup chopped parsley
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.
I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
- 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
- 8 Tablespoons butter, divided
- ½ cup Italian Bread Crumbs
- ½ cup plus 1 Tablespoon grated parmesan, divided
- ¼ cup flour
- 2 medium zucchini, sliced
- 2 garlic cloves, minced
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
Absolutely loved this recipe…pleased adults and our sometimes picky teenager! We all agreed this will be a new favorite to work into our rotation! It was easy to make, ingredients were simple and it’s full of flavor! Yummy!!
- 1 Tbsp. extra virgin olive oil
- 2 lb. boneless, skinless chicken thighs (or whatever cut of chicken you have on hand)
- salt and pepper to taste
- 1/2 medium yellow onion, diced
- 3 cloves garlic, diced
- 3–5 sprigs fresh thyme (3 large sprigs or 5 small sprigs)
- 1 large lemon
- 1.5 cups chicken stock
- 1 cup fresh spinach, roughly chopped
- Heat oven to 400 degrees F.
- Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.
- Season both sides of chicken with salt and pepper to taste.
- Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown.
- Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.
- Add onion and garlic to pan and saute until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.
- Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.
- Juice the lemon, removing any seeds, and add to the onion mixture. Stir to combine.
- Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
- Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately.
I used boneless, skinless chicken thighs because that’s what they had at my store, but I generally prefer to use bone-in, skin-on thighs because I feel like they have more flavor. You could also use chicken breasts, drumsticks, or whatever cut of meat you have on hand! Just keep an eye on it as it cooks, because you may have to adjust the cooking time depending on the cut of the meat.
I used chicken stock as the liquid in this recipe, but it would also be great with white wine! Just substitute 1/2 cup white wine for 1/2 cup of the chicken stock.
Optional: serve chicken over rice.
Love, love, love this salad! The dressing/marinade on the chicken is delicious. My boyfriend loves it so much that he wants to eat it every other day, so I said okay, no problem. Just so we won’t get tired of it I’m going to try it with grilled tuna one day, another day with grilled steak, another with salmon. Just to change it a bit, since we’re goin to eat it very often. Also I changed a few of the toppings by adding quinoa, mushrooms and broccoli. With that dressing can’t go wrong with what we add. Thank you so much for sharing your recipe.
- 2 tablespoons olive oil
- juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper , to taste
- 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
- 4 cups Romaine (or Cos) lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 1 red onion sliced
- 1 avocado sliced
- 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
- Lemon wedges to serve
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
OMG!!! Just made this tonight with roasted broccoli, cauliflower, and sweet potatoes…and it was SPECTACULAR!! So tasty and a nice twist on grilled chicken.
Thank you for sharing, this is definitely part of our rotation now 🙂
- 3 chicken breasts
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of ground black pepper
- 2 tablespoon of olive oil
- Preheat grill to medium high heat.
- In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.
- Rub mixture over both sides of the chicken.
- Place chicken on grill and grill each side for 4-6 minutes depending on thickness. You just want to make sure there is no pink in the middle.
These are the prettiest chicken breasts ever! I love how packed they are with spices, I know my husband would love this!
Food recipes from www.joyfulhealthyeats.com
I’m trying this recipe tonight. I absolutely love how easy it is and that I usually have all of these ingredients on hand. I have a 2 year old, a 7 month old, no time, and a very hungry man. Wasn’t sure what I was going to do with these chicken thighs until I stumbled across this post. Thankfully I had all ingredients minus the FRESH thyme sprigs. I do have thyme so hopefully it is still flavorful. Thanks!
- 2 lbs Boneless Skinless Foster Farms Simply Raised Chicken Thigh Fillets
- 2-3 Tablespoons Olive Oil
- 1 Cup Low Sodium Chicken Broth – divided
- 1/4 Cup butter
- 10-12 Garlic Cloves – halved
- 1/4 Cup Fresh Lemon Juice
- 3-4 Fresh Thyme Sprigs
- Heat olive oil in large fry pan over medium/high.
- Generously coat chicken with salt and pepper.
- Fry chicken in oil until brown. (5-6 minutes each side)
- Remove chicken from pan and reduce heat to medium/low.
- Quickly add 1/2 cup chicken broth and scrape bottom of pan to deglaze.
- Add butter and garlic. Simmer uncovered 5 minutes.
- Return chicken to pan and add the remaining 1/2 cup chicken broth.
- Cover and simmer for 15-20 minutes. Baste chicken with liquid twice during this time.
- Remove lid. Add lemon juice and thyme.
- Continue cooking until chicken until fully cooked and no pink remains. (about 10 minutes)