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.
Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!
It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!
I guess I was due. So what happened?
Moroccan Roasted Vegetables:
- 3 cups cauliflower florets
- 1 red pepper, cut into 1” cubes
- 1 yellow pepper, cut into 1” cubes
- 1 red onion, cut into 1” cubes
- 1 zucchini, cut into ½” slices
- 2 carrots, cut into 1” slices
- 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 3/4 cup plain greek yogurt
- 1/2 cup grated cucumber
- 2 tablespoons lemon juice
- 1 1/2 teaspoons dry dill
- 1 garlic clove, grated
- salt to taste
- 1 cup dry quinoa
- 2 cups water
- Preheat oven to 400.
- In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
- In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
- Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
- Spread vegetables out on a baking sheet.
- Bake for 20 minutes.
- Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
- In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
- In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
- Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve
Delicious!!! I made this tonight for tomorrow’s snack, and had to stop myself from eating the whole thing right out of the oven! I neglected to read the directions all the way through, and mixed everything together before putting it in the oven for 15 minutes, and then under the broiler for 5. Yumm-o!!
- 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh minced garlic cloves
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme
1 Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
2 Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)
Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
This is my favorite kind of recipe – quick, easy, and delicious (and healthy to boot)! Thank you so much for sharing it. The one thing I’ll do differently next time is TRUST YOU when you say 5 minutes plus just 2 or 3 more. I left them in for about 15 min (they were not getting brown – probably due to too much oil brushed on), so they came out pretty mushy, though still totally delicious. This is definitely my new go-to zucchini dish!