Tag Archives: cloves garlic

Skillet Roasted Garlic and Thyme Chicken

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It’s THYME to get back in the saddle and start blogging again. Last night I made this chicken I found on Pinterest and it was pretty darn good. Add a Pinch is where I found this recipe.  She has some yummy looking recipes posted on her site.

Her recipe suggests preheating the oven to 475°. I preheated the oven to 450°. I was also roasting corn on the cob in the oven and that was the suggested temp for the corn. So I roasted the chicken a little longer in the oven, but not too much longer.

Skillet Roasted Garlic and Thyme Chicken

Ingredients
  • 1-2 tablespoons olive oil
  • 6-8 chicken thighs, skin on ( I used thighs and legs)
  • salt and pepper
  • 1 teaspoon paprika
  • 6  8 whole garlic cloves, peeled
  • fresh thyme sprigs

Preheat oven to 475º degrees.

Heat 12-inch cast iron skillet over medium-high heat on stove top.  Drizzle in olive oil and heat, but do not let it get to a smoking point.

Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.

Sprinkle the chicken with paprika, tuck in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F, about 12-13 more minutes (depends on if you have your oven temp at 450° or 475°). Remove from oven and allow to rest for about 5 minutes.

Please excuse my photo. I took it with my phone after I realized how good the chicken was and most of it was consumed 😉

20131105-084322.jpgThe garlic was so good in this dish. I served it with small whole red potatoes that I microwaved with olive  oil, salt and pepper. I smashed the garlic into my potato…oh yeah, that was good. I also served oven roasted corn on the cob, I will post that recipe on a different day. It was really good and easy.

After our last dog passed away a few years ago, I swore I would not get another dog. Never say Never….I would like you to meet the newest addition to our family. He has brought so much joy to our home. We loved him as soon as we saw him.

Louie

Louie

~Relish Food & Life

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Maple, Mustard,Garlic & Rosemary Chicken

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I was looking for something easy for supper last night, so I went to my boards on pinterest. I had pinned this chicken dish, which said it was a Man-Pleasing Chicken! Mark loved it, so I guess it is!

It reminds me of a pork tenderloin dish I like to make. It has rosemary, garlic, honey & balsamic vinegar in the recipe. So good. I will make and post it in the next few weeks.

This recipe come from Witty in the City. She stated in her blog that the recipe was adapted from Trader Joe’s cookbook. I did a search and could not find the recipe, after a minute, I thought I bet I have that cook book..yep I did! TJ has you flour, salt and pepper the chicken and then brown it in olive oil. Mix honey and basil and pour over the chicken and bake.

This way is so much easier and not as messy! Here is my twist to the recipe, it is slightly different from Witty in the City’s version.

Maple, Mustard, Garlic & Rosemary Chicken

  • 1/2 cup Dijon Mustard
  • 1/4 cup Maple syrup ( If you want, I think you could substitute with honey)
  • 1 T rice wine vinegar
  • 3 cloves garlic, minced
  • 2 T fresh rosemary, minced
  • 5-6 boneless, skinless chicken thighs ( You could use breast and they both can be bone in. I assume with skin would also be good, especially if you do TJ method above, coating with flour, salt and pepper and browning before you put in the oven)
  • Salt
  • Pepper

Line your pan or glass casserole with aluminum foil, this will make it an easy clean up. Mix all ingredients except chicken. Salt and Pepper both sides of the chicken. Place in pan. Pour sauce over chicken. Toss around a bit so chicken is covered on all sides with the sauce.  Bake at 450 for 30 to 40 minutes. Make sure the chicken temp is 165F. Half way through, baste the chicken with sauce.The time depends on what kind of chicken you use and if it is boneless or not. Let rest for a few minutes. Spoon extra sauce left in pan over the chicken.

First, I was making it according to the recipe on the blog. Mix honey and Dijon mustard together.

Then, I thought why add the rosemary after it is done cooking.

As I was stirring in the Rosemary, I was thinking how this reminded me of the pork tenderloin recipe…that is when I decided garlic would be a tasty addition. I was right, it was!

Line your pan or dish with foil: salt and pepper both sides of chicken. Place in pan.

Pour sauce over the chicken, toss it around a bit so all the chicken gets sauce on it. Pop into the oven.

Maple, Mustard, Garlic and Rosemary Chicken. It was really good and sooo easy!

I know sometimes it is hard to get boneless thighs locally, bigger towns seem to carry them. They are becoming a new favorite.

It was a great dinner. I served it with Potatoes with Cipolline Onions and Rosemary and fresh greens beans tossed with a bit of butter and greek seasoning.

~Relish Food & Life!