Weeknight Roasted Chicken + Thursday Thoughts

A non sweet item? Yes, you read that right. I am going to slowly creep some non sweet/dessert recipes and posts to help showcase that I can do more than bake. I love cooking dinner and have always found it hard to photograph food at night and write a recipe, I typically just throw things together. However, as part of what I want to do for 2018, I am going to slow down, focus on food and write down what I am doing. This recipe is a taste of that. 

This weeknight chicken is juicy, easy to throw together, and does not require pre bake searing! That's right, no burns from oil splattering or putting extra time into this dish. Just turn the oven on, put the ingredients in a pan, and bake. I served this over rice since there is so much delicious stuff and chicken and rice is an incredible combination. The recipe is easy to double and is a great winter meal! 

Weeknight Roasted Chicken

The recipe follows the Thursday Thoughts!

Thursday Thoughts #4

·      This past weekend I saw Lady Bird in theatres and was blown away. It is a unique coming of age story for a Sacramento high school senior who has a tough relationship with her mother. I highly recommend seeing it. Saoirse Ronan portrays the protagonist in such an authentic light. I also loved her in Brooklyn (another movie to add to your watch list).

·      I have been loving the Profit Boss Podcast these past few weeks. It is easy to follow and informative

·      I can't get enough fresh produce right now, I have been munching on pomegranates, kiwis, and clementines all week! Yay for winter fruit! Get some while it is fresh

Weeknight Roasted Chicken
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Weeknight Roasted Chicken
This easy to put together dish is perfect as a weeknight chicken dinner. Flavorful and juicy!
  • 1 t olive oil
  • 4 bone in, skin on chicken thighs, trimmed*
  • 1 lemon
  • 1 big pinch salt
  • 1 big pinch ground pepper
  • 3 garlic cloves
  • 1/4 C (approximately 10) pitted Castelvetrano olives
  • 1 t olive brine
1. Preheat oven to 375 F2. In a small baking dish or cast iron skillet, drizzle the olive oil. Place the chicken thighs, skin up, in the dish. 3. Cut the lemon in half and juice one half. Pour juice over thighs. Cut the other half of the lemon into four slices, discarding the "butt end." Set slices aside. 4. Sprinkle salt and pepper evenly over the thighs. Place a slice of lemon on each thigh. Nestle the garlic cloves and olives in the dish. Add the brine to the dish. 5. Bake for 30-40 minutes until a meat thermometer reads 165 F (when placed in the chicken for 15 seconds). Take chicken out of oven and let rest 5 minutes. Serve hot.*Trimmed means cutting away excess fat. Chicken thighs are typically sold with excess skin on them. Leave skin on the top to crisp up. The easiest way to trim is using clean kitchen shears, make sure to clean them after as well.
Prep time: Cook time: Total time: Yield: 4 servings