Recipe of the day: Sheet Pan Hen Legs

And Monday rolled back just like that. It is a day when things will be put in order for the week to come, e.g. B. the preparation of meals and the storage of laundry (a few cups of coffee in between), in addition to a full working day. With all this on your plate, who really has time to think about what to have for dinner? Fortunately, this sheet pan recipe for chicken thighs is a no-hassle dinner option that will save you time cooking and tidying up. Two for one.

Leftover chicken recipes that you will keep making over and over again

If you are a chicken lover, you are likely familiar with the breast-thigh debacle. What is better? What is better for you? And most importantly, what should you cook for dinner? Although chicken thighs are fatter than the breast, they are full of flavor. The layer of skin that covers the dark meat allows the chicken to retain all of its moisture during the cooking process. And – to be honest – dark meat only takes the cake when it comes to the most appealing flavor.

Now that you know why we are using chicken thighs in this recipe, we can accomplish the how. This pan dish emphasizes convenience and taste. Simply season the chicken legs with lemon, olive oil, olives, lots of garlic and thyme and spread the chicken skin down on the pan. Then put the chicken in the oven and walk away. Serve with whatever you have left in your refrigerator, be it mashed potatoes, rice from the Saturday night Chinese takeaway, or some salad.

When you bake the chicken legs, you get a nice crispy coating without losing moisture. The best thing about this dish (besides the taste) is how easy it is to clean. The ease of a good tin dinner cannot be overlooked and should not be limited to just the meals on Monday evening. Check out more of our one-pan recipes, from sweet potato and egg hash to fish and chips.

This recipe is from Leah Eskin and was originally published in the Chicago Tribune.

ingredients

  • 2 lemons
  • 2 tablespoons of olive oil and more for the pan
  • 1 cup pitted olives, spicy or not
  • 8 cloves of garlic, peeled and left whole
  • 2 teaspoons of fresh thyme leaves or 2 sprigs of fresh thyme
  • 6 chicken thighs (about 3 pounds), boned, skinless
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper

Directions

Step 1: Cut the lemons into slices. Cut into 1/3-inch thick slices. Quarter each slice. Mix with 1 tablespoon of olive oil, 1 cup of olives, 8 cloves of garlic and 2 teaspoons of thyme.

Step 2: Lightly oil a rimmed baking sheet. Toss the chicken with the remaining 1 tablespoon of olive oil plus 2 teaspoons of salt and 1 teaspoon of pepper. Spread the chicken skin down on the pan.

Step 3: Put it in a 425F oven and let it cook for 25 minutes. Sprinkle the lemon and olive mixture on top. Continue frying until the chicken skin is crispy brown and the meat is tender and reads 165 ° F for about 20 minutes on an instant thermometer.

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