First let me wish everyone a happy holiday. I hope that all the holiday cooking, planning and getting ready for family has gotten you into the spirit of the season and that everyone thinks of safety along with the fun and excitement.
Now for those of you who are still deciding what to make, don’t like to go to the fuss of preparing a turkey, ham or some type of roast and still want to impress the in-laws, here is an easy recipe for Lemon and Garlic Roasted Chicken Thighs (you could substitute in a cut-up whole chicken or your favorite pieces, just adjust the time to reflect the other types of meat). The advantage to doing roasted chicken is that everyone thinks that it’s hard, when actually it isn’t and it always looks so beautiful plated. You can also toss in some veggies to roast with it, that just add more yummy flavors to the meal.
This meal really is fast and easy but it does not give up any flavor or elegance. Serve it up with a side of steamed asparagus or green beans (or the family favorite of green bean casserole) and mashed potatoes and you have the perfect holiday meal without all the fuss. I promise the in-laws will love it and you’ll be asked to cook again sometime soon. For more elegance, pair with a Sauvignon Blanc or light red wine and finish up with something chocolate or assortment of holiday goodies for dessert. Check out my site for recipes for Greek Butter Cookies, Triple Gingerbread Biscotti or Peppermint Buttercrunch, if you need some easy goodie recipes.
The hubby rated this one a success and ranted over the lemon, rosemary and garlic infused chicken. It was juicy and flavorful, as well as low in fat (remember we are trying to enjoy the season without packing on the pounds, as well). I think that you’ll love the making of this one. I know that we did! Lots of well wishes for the holidays from us both.
Lemon and Garlic Roasted Chicken Thighs
8 chicken thighs, skin-on and bone-in
1 Tbsp. chopped fresh sage
4 Tbsp. chopped fresh rosemary
Zest from 2 lemons
4 lemons, quartered
1 head of garlic, separated and peeled
1 cup baby carrots
Olive oil to coat
Salt and Pepper to taste
Preheat oven to 350° F. Zest 2 of the lemons before you cut them up. Mix the sage, rosemary and lemon zest and set aside until needed.
Gently loosen the skin on the chicken thighs, so that you can slide your fingers up under but the skin is still attached to the chicken. Tuck in about 1 tsp of the herb mixture under the skin. Lightly coat the chicken pieces with olive oil and generously salt and pepper. Sprinkle the remaining herb mix over the bottom of a large baking dish and lay the chicken thighs on top. Squeeze the lemon quarters over the chicken and tuck in around the pan. Finish by tucking garlic cloves and carrots around the chicken. Roast uncovered for about 45 minutes to an hour or until a meat thermometer reads 165° F.
Allow chicken to rest about 10 minutes before serving.
Makes 8 servings.
More fast and easy variations of roasted chicken recipes:
Roast Chicken with Prunes and Pine Nuts from Trossets de Cuina (Page in Catalan, might need Translator to use)