#chickenrecipes #cooking #healthyfood #food #recipe
Chicken Recipe
INGREDIENTS
1 ½ pounds skin-on, bone-in chicken thighs
Chicken Marinade
1/4 cup lemon juice, freshly squeezed
1 tablespoon of garlic powder, or use 1-2 freshly minced garlic cloves
1 teaspoon ground cumin
1 tablespoon olive oil
2 teaspoon dijon mustard
2 teaspoon maple syrup
1 tablespoon dried thyme
2 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
For Vegetables
6 medium potatoes, cut into thinner wedges or 1-inch cubes.
1 larger red onion, roughly chopped
¾ cup chicken stock, or broth
2 medium carrots, medium thick slices
1 teaspoon salt
1 tablespoon olive oil
5 cherry tomatoes, or plum
3-4 fresh thyme stalks
INSTRUCTIONS
1. Combine all the marinade ingredients in a large bowl.
Toss the chicken in the mixture until it’s well-covered.
1 ½ pounds skin-on, bone-in chicken thighs,
¼ cup lemon juice, 1 tablespoon of garlic powder, 1 teaspoon ground cumin, 2 teaspoon dijon mustard, 2 teaspoon maple syrup, 1 tablespoon dried thyme, 2 teaspoon smoked paprika, ½ teaspoon salt,
½ teaspoon ground black pepper, 1 tablespoon olive oil,
3-4 fresh thyme stalks
2. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend and make the chicken extra tender. Ideally, the chicken should stay in the marinade for 4-6 hours.
3. Meanwhile, prepare all the vegetables
4. Preheat oven to 350 degrees Fahrenheit.
5. Place the chicken in the middle of an 9×13-inch baking dish and arrange pre-cut veggies around it. Season the veggies with salt. Pour in the chicken broth and the remaining marinade on top.
6 medium potatoes, 1 larger red onion,
¾ cup chicken stock, 2 medium carrots, 1 teaspoon salt
6. Cook the chicken for 25 minutes, then remove from the oven and add fresh tomatoes (cut in half) or whole as you prefer.
5 cherry tomatoes
7. Drizzle about 1 tablespoon of olive oil on top, then season with salt and pepper to taste. Bake for another 30 minutes until the chicken is cooked through.
8. Remove the old thyme and garnish with fresh instead (or good old fresh parsley). Serve immediately with lemon wedges on the side, gluten-free grains, rice.
Music: Dear Autumn
Musician: @iksonmusic
source
0 Comments