My Own Sweet Thyme: Plain Old Mashed Potatoes

My Own Sweet Thyme: Plain Old Mashed Potatoes: I have resisted writing a recipe for Mashed Potatoes for years. After all, I have never used one. Growing up, when my family made Ma...

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Easy Roasted Chicken Thighs with Lemon and Oregano

Had this for dinner tonight and it was very good, a bit of work but nothing hardor time consuming.
I would double the sauce next time as I feel there was not enough, I do like alot/enough sauce when it is part of the dish.

Easy Roasted Chicken Thighs with Lemon and Oregano

Ingredients
1 lemon
4 large or 8 small skin-on -- boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil -- divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove -- minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine -- (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth

Procedure
Preheat oven to 425 degrees. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.

Season chicken thighs with salt and pepper.

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)

Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes.

Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.

Serve topped with caramelized lemon slices.

Source
Web Page: http://www.today.com/food/easy-roasted-chicken-thighs-lemon-oregano-1D79899183

July 13, 2014 Recipes

Macaroni Salad

Fruit Burritos

Old Fashioned Oatmeal Cookies

Macaroni & Cheese

Frog Eye Salad

Burrito Bites

Spicy Sausage Balls

Arrabbiata Pasta Sauce

Beef Tips over Noodles

Stuffed Cod

Basic White Sauce

Cheese Blintz

Pasta Salad

Black Eye Pea Salad

Charmie's Salsa

Pepper Jack Chicken Rolls

Poppy Seed Dressing II

Creamy Banana Pudding

Butter Pecan Cheesecake

Low Cholesterol Chiles Rellenos Casserole

Pretzel Dessert

Green Bean and Mushroom Bake

Fruit Smoothie

Fruit Dip Recipe

Oriental Marinade

Veggie Pizza Ingredients Pre-made Pizza Crust (Boboli Thin Crust)

Spinach Artichoke Dip

Stuffed Portobello Mushrooms

Hot Chipped Beef Dip

Charmaine's Dad's Skillet Spaghetti

Butter Pecan Cake

Savina's Green Beans

Mexicali Shredded Pork

Flank Steak Stir-fry

Loaded Bratwurst Stew

Sourdough Chicken Avocado Sandwich

Sourdough Chicken Avocado Sandwich

2 slices sourdough sandwich bread
1 chicken breast cutlet(skinned/boned) (or a large chicken breast
(skinned/boned) sliced in half to have 2 thinner pieces)
Avocado (can omit if you don’t care for avocado)
1 slice of pepper jack cheese, 2 if you get the thin slices
Chipotle Mayo, store bought or home made
Diced green chilies
Butter, softened
Ranch Dressing powder mix

Mix some of the dressing mix into the butter to your liking. Butter one side of each of the bread slices
and place buttered side down on a griddle or skillet.

Season chicken to your liking and place on indoor grill, this cooks really quick since it is thin.

Meanwhile, spread some of the mayo on one slice of the bread and then green chilies and then the
cheese on the slice that does not have the mayo on it and set the burner/heat to med./med high heat, add on enough avocado to cover the slice of bread that has the cheese on it and grill bread till toasted. Add the
cooked chicken to the bread half. Put the two pieces of bread and fixings’ together and cut in half and
devour. So good.
For you bacon lovers you can always add a couple pieces of bacon if you would like as everything is
always better with bacon.

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Old Fashioned Cornbread Dressing

Giblet Gravy

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Chicken Elegante

Poppy Seed Dressing

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Chicken with Tomatoes and Mushrooms

20 Minute Pork Chop & Rice Dinner

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Blue Cheese Butter

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Amanda's Artichoke Dip

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Blueberry Crisp

Steak Tacos

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Lemon-Filled Coconut Cake

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Lana's Spinach Salad

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STUFFED CHICKEN

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