Looking for a healthy, hearty meal to aid in your recovery from the holiday weekend? This is a good one.
A common mistake people make when choosing their cuts of chicken is going with boneless, skinless cuts. This is especially tragic when preparing chicken breast, because without the skin, which keeps the chicken moist, and the bone, which adds tremendous flavor, you end up with a dish that is so much less flavorful and nutritious than it had the potential to be.
What is more, you’ll pay less per pound when you go with bone-in, skin on. Especially when you are buying free-range organic chicken.
And remember – try buying the whole bird and breaking it down yourself! Depending on the size of your family, you could have dinner for 2 or 3 nights from one 4 pound whole chicken.
- 4-6 Free-range organic chicken thighs, bone-in, skin-on
- 1 Tbsp olive oil
- 1 organic lemon
- 3 or 4 springs fresh thyme
- Sale & pepper
- Pre-heat oven to 400 degrees F
- Season chicken with salt & pepper
- Heat olive oil on oven-safe skillet (preferably cast iron) over high heat
- Place chicken on olive oil, skin-side down
- Let chicken cook for 2-3 minutes. Turn heat down to medium, let the chicken continue to cook in pan for 10-12 minutes
- Add 4-5 lemon slices to pan with chicken, arranging around on top of chicken, as well as thyme
- Transfer chicken in skillet to the oven, let it cook for another 10-12 minutes
- Flip chicken to skin side up, let it continue to cook another 5 minutes.
- Transfer to plate and allow to rest for 2-5 minutes.
- Serve with your favorite light salad, and some roasted veggies
I’d love to be let in on some of your secrets for delicious chicken! Got anything worth trying?
Check out more recipes that are perfect for fall here!