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!
12free range organic chicken legs— drumsticks
1teaspoondried oregano leaves
Salt and black pepper
2tablespoonsextra virgin olive oil
4slicesof lemon for garnishing
1tspfresh 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.
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)
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.
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.
juice of 1 lemon(1/4 cup fresh squeezed lemon juice)
4cupsRomaine(or Cos) lettuce leaves, washed and dried
1/3cuppitted Kalamata olives(or black olives), sliced (optional)
Lemon wedgesto 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.
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!
This was the best chicken I had in a long time. I didn’t cut my chicken thighs in half as they were already pretty thin to begin with and I used 4 thighs. They were perfectly cooked and I had plenty of sauce left, which I am keeping in my fridge and putting on top of veggies. I think this one is staying on the weekly menu! Thanks for sharing 🙂
6-8boneless chicken thighs, skinless or with skin*
sea salt and pepperto taste
1/2teaspoon red chili flakesoptional or to taste
3Tablespoonsbutter(swap with ghee for paleo OR Whole30)
4garlic clovessliced or minced
Juice of 1 lemon
zest of half a lemon
1/3cuphomemade or low sodium chicken broth**PLEASE SEE NOTES BELOW
2Tablespoonsheavy cream OR coconut cream
Chopped fresh parsley and lemon slices for garnish, if desired
Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes.
To cook in the Instant Pot:
Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.
Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.
Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.It will take about 5-10 minutes to come to pressure and start counting down.
When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot. If you like your sauce thicker – you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.
To cook on the stove:
In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth. Stir in heavy cream [if you like your sauce thicker – you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water].
Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.
*For chicken breasts: use 3 breasts, sliced horizontally in half.
****I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign – if needed you can increase the amount of liquid if this combination doesn’t work for your Instant Pot model
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.
4boneless skinless chicken breasts
4tablespoonsfresh lemon juice
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!
A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!
Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup israeli (pearl) couscous
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper
Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
Baked Fries with Garlic Sauce and Oregano. Baked potato wedges served with garlic hummus tahini Oregano sauce. These Garlic Fries are super addictive and just like the deep fried Mediterranean Garlic Fries. Add vegan feta if you like. Vegan Gluten-free Soy-free Snack Recipe.
Every time I am around Bellevue, I remember how much I like the food at Garlic crush and pick up a falafel sandwich and their garlic fries sans feta. They are fries, all fried, crisp and hot dripping with this garlicky tangy dressing. Its one of those once a while indulgence like fried Samosas.
Most days we pick up the just fries for the road. I have no clue why I always get hungry as soon as I am in the car. Even if it is right after a heavy lunch. 5 Minutes into the drive, I will get an urge to munch. It probably runs in the family. Or so Mom says. I cannot imagine how she handled 3 constantly munching kids while driving them around :).
I decided to so something about that craving with a baked version. I feel much happier eating this and my tummy thanks me too! for several reasons including homemade is always better/fresher. These baked garlic fries take just a few minutes to throw together. Chop up potatoes, toss in oil and bake. Cook some chopped garlic to golden. Blend the sauce + garlic and keep ready. Dress (the fries) and impress. For variation, use baked sweet potatoes or root vegetables.
INGREDIENTS For the Fries:
2 large russet potatoes cut into thin wedges or fat match sticks
2 to 3 tsp starch like arrowroot or flour
1 tbsp oil
salt, pepper to taste
½ tsp garlic powder
½ tsp or more dried oregano, or use fresh
Garlic Tahini Hummus Sauce:
2 tsp oil
5 cloves of garlic, minced/finely chopped
3 Tbsp hummus (or use cooked chickpeas + lemon juice)
3 Tbsp tahini
2 to 3 tsp lemon juice
½ tsp garlic powder
salt to taste (1/4 to ½ tsp)
½ tsp dried oregano
¼ tsp or more dried dill or parsley
2 to 3 Tbsp water as needed to thin
1 tbsp chopped fresh parsley or oregano for garnish
Bake the fries: Preheat the oven to 425 degrees F. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
Spread the potatoes on parchment lined baking sheet with atleast a ¼ inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt.
You can find complete recipes of this BAKED FRIES WITH GARLIC SAUCE in veganricha.com
Mayo-free avocado egg salad makes an easy go-to lunch recipe.
All the Fats Egg Salad comin at ya face!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spinerooski on our lunch routines and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to be skurd of the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
6 eggs, hard boiled
1-½ ripe avocados, peeled and mashed
1-1/2 tablespoon fresh lemon juice (or lime juice)
½ teaspoon fine sea salt, or to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.
300g butter, softened
300g caster sugar
2 teaspoons vanilla extract
300g ground almonds
75g flour (or buckwheat flour to make gluten free), sifted
1½ teaspoons baking powder
zest and juice of 2 lemons
1⅓ cups fresh or frozen raspberries
225g butter, softened
375g icing sugar, sifted
2 teaspoons vanilla extract
150g cream cheese
zest of 1 lemon (optional)
Pink Chocolate Ganache
⅓ cup cream
120g white chocolate, chopped finely
a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
consistency of the ganache).
To Decorate: flowers of choice
Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
Fold in the ground almonds, sifted flour and baking powder.
Fold in the lemon zest and juice.
Divide the batter equally between the three tins, and dot the top of each with raspberries.
Bake for 25-35minutes or until a skewer inserted comes out just clean.
Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.
To make the cream cheese buttercream:
Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
Add the icing sugar and beat again until combined and very pale, another 5 minutes.
Add the vanilla extract.
With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
Add the lemon zest and mix to just combine (optional)
To make the ganache
Put the finely chopped white chcolate in a bowl.
Heat the cream in a small saucepan until it just reaches boiling point.
Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.
You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com