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.
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.
This casserole is easy and delicious! I think that next time I make it I will leave out the salsa and taco seasoning and use a can of enchilada sauce. We used corn tortillas as we have people with celiac in our home. Two thumbs up from the whole family!
- 1 lb ground beef (at least 80% lean)
- 1 cup water
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 4 (6-inch) Old El Paso™ flour tortillas for soft tacos and fajitas, cut in 1-inch strips
- 1 cup shredded Mexican cheese blend (4 oz)
- 1/4 cup sliced green onions
- 1/2 cup sour cream
In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Add water, salsa, beans and taco seasoning mix. Cook 3 to 5 minutes or until sauce thickens. Reduce heat to low.
Stir in tortilla strips; cook 1 minute. Top with cheese; cover, and remove skillet from heat. Let stand 3 to 5 minutes or until cheese is melted.
Top with green onions. Serve with sour cream.
I made this and share it with a couple of cousins. We all liked it. The flavors go together well, it’s not too spicy–but could be made to be. It’s quick and easy to prepare, and is on the table in less than 30 minutes. A plus! This recipe will be made again, for sure.
This came out awesome. My husband and toddler loved it. I give it 4 states because I changed the honey to apricot preserves. So this recipe definitely is going to TASTE different than how I made it. Great base recipe. Thank you Layla.
I had to quadruple the sauce recipe after I put half of the stated RECIPE toward the marinading. It wasn’t enough. So added the other HALF equaling the whole amount of the started recipes sauce. I used 3x the sauce recipe for the cooking.
I missed in two cups of brown rice and this dish make it dinner last night. Great save for dinner. Very quick cook time.
*I let my shrimps marinade for 30 minutes.
*I substituted the honey for apricot preserves.
*Made 4x the sauce recipe total -1x for the marinade and 3x for the cooking
- 1 lb. shrimp peeled and deveined
- 1 cup broccoli florets frozen or fresh
- 1 tablespoon oil
For the Sauce
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
- 4 tablespoons honey
- 3 tablespoons soy sauce
Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.
Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.
I made this tonight and it was delicious. I doubled the recipe and ended up using 3/4 of it for the chicken.
I was thinking of using some of the leftover marinade (it never came into contact with the chicken) as a salad dressing.
Is there any reason not to do this?
- 1/4 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
- In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
- Serve immediately, garnished with parsley, if desired.
I love anything with Lemon as an ingredient! I can’t wait to try this one. Regarding your future trip to the Oregon coast…be sure to visit Seaside, Astoria, Cannon Beach, and Tillamook – specifically the Tillamook Cheese Factory! You’ll be sure to get your Marionberry ice cream there! 🙂 My family lives on the coast.
- 4 boneless skinless chicken breasts
- 3 tablespoons butter
- 1/3 cup chicken broth
- 4 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
- optional: fresh rosemary and lemon slices for garnish
Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
Garnish with fresh rosemary and lemon slices if desired and serve.
I made this for dinner tonight and it was sooooo good. I was unsure about it but it was delicious and was so quick and easy to make. I will definitely make this again! Thanks for the recipe!
This was perfect. I made it with a side of brown rice (cooked in chicken broth). I halved the recipe. The only thing I did differently was instead of the olive oil, I used 1/4 chicken broth. (watching my calories). Marinated for 10 mins. Then sautéed for a few mins (and added water as needed). Fabulous and healthy
- 2 tablespoons olive oil
- 1 tablespoon fresh lime or lemon juice
- 6 garlic cloves, grated or minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound large shrimp, shelled (except for tails) and deveined
- In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
- Preheat oven broiler on high.**
- Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
- Place in center of oven and broil for 3 minutes, until pink.
*Shrimp may be marinated for longer, up to a day. If marinating longer than 20 minutes, omit lime/lemon juice, then add juice just before cooking.
**If needed, shrimp may also be cooked stove top. Cook over medium heat for until done (about 3 minutes), turning halfway through.