baked chicken thighs

May – Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)
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May – Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

Another long title this time but I wanted to include it all as a description. The inspiration came from one of my favorite cookbook authors, Mellissa Clark from the NY Times. This is another sheet pan dinner. I’ve added a few things to make it a full meal, and simplified it as well. All you need is something green to complete it. We loved an arugula salad with a mustard and lemon dressing.

The original did not include the carrots or the croutons. I had a couple of bunches of multi-colored carrots from the recently opened farmer’s market and wanted to include them. They made a perfect ‘rack’ on the sheet pan and roasted to perfection under the chicken thighs. The croutons were added near the end of cooking time along with the feta. The irregularly shaped chunks became crispy on the edges and absorbed the wonderful cooking juices.

You could use another vegetable or even potatoes instead of the carrots, make sure they have a similar cooking time. Brussels sprouts would work, thick slices of cauliflower as well.

Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

Ingredients:

  • 6-8 bone-in, skin on chicken thighs (or breasts)
  • salt and pepper
  • 6 – 8 carrots, peeled and cut into 1/2 inch pieces
  • 2 large garlic cloves, finely grated or smashed into a paste
  • 1 tablespoon honey
  • 1 tablespoon of olive oil plus more for drizzling
  • Zest and juice of one lemon, Meyer if possible
  • 1/4 teaspoon of red-pepper flakes, plus more for serving
  • 2 fresh rosemary sprigs
  • 1 lemon (Meyer if possible) sliced thinly
  • 2 ounces feta, crumbled into large pieces
  • 3 thick slices of ciabatta or brioche, torn into pieces about 1 – 1 1/2 inch pieces for the croutons
  • chopped mint or parsley for serving

Method:

  1. Season the chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon pepper flakes. Add the chicken and toss with your hands, spreading the paste all over the chicken. Add the rosemary sprigs and lemons slices, toss again to combine. Let marinate at room temperature for at least 30 minutes or in the fridge for up to 8 hours.
  2. Preheat the oven to 425 degrees F. Line a sheet pan with parchment or foil.
  3. Spread the carrots on the sheet pan, spread the chicken over the carrots with the skin side up, tuck in the rosemary spreads and lemon slices. Cook for 30 minutes.
  4. Remove the sheet pan from the oven and tuck in the croutons around the chicken. Sprinkle the feta on top.
  5. Continue to bake for another 20 minutes until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F.
  6. Sprinkle with chopped herbs and additional red pepper flakes for serving.
Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

Chile-Roasted Chicken with Honey, Lemon and Feta (Plus Carrots and Croutons)

It’s Fiesta Friday #382 and I am taking this easy sheet pan dinner to the party . You can find the link to Fiesta Friday here. It’s a virtual (aren’t most things now) party, a collection of posts hosted by Angie. Come on over to read a collection of blogs about cooking, gardening, decorating and crafts.

May – Mustardy Chicken Thighs
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May – Mustardy Chicken Thighs

For me?

This couldn’t be easier, faster or more delicious. Juicy mustardy flavored dark meat chicken with a crisp skin. Of course you could also do this with breasts as well if that is what you have. The secret is a simple paste you put both under the skin and over it. You can either cook this in the oven or on the BBQ.

Mustardy Chicken

Mustardy Chicken

In a small bowl combine:

  • 6 green onions – finely chopped
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic – pressed
  • 2 tablespoons of olive oil
  • 6 large chicken thighs – bone in/skin on and trimmed of excess fat
  • olive oil for oiling the BBQ grate if cooking that way

Method: 

  1. Whisk onion, mustard, lemon juice and garlic together in a medium bowl. Using hands, loosen chicken skin on each thigh, making sure to leave 1 side attached. Spoon about a teaspoon of the mustard mixture under the skin of each thigh covering the meat evenly as possible and dividing equally among thighs (use about half the mustard mixture). Fold skin flap over to enclose mixture.
  2. Sprinkle thighs with salt and pepper on both sides of the thighs. Spread remaining mixture atop the thighs, spreading evenly. (Chicken can also be prepared up to 6 hours in advance, and stored covered in the fridge.)
  3. Prepare barbecue (medium-high heat)  Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly – about 40 minutes.
  4. Or, preheat your oven to 450 degrees F and line a rimmed baking sheet with foil. Bake for about 30-40 minutes or until firm to the touch and the skin is browned.
  5. Let the chicken rest for 10 minutes before serving.
Mustardy Chicken

Mustardy Chicken Thighs

I served these with spicy toasted potatoes and a green salad. The potatoes and chicken both cook at 450 degrees F so it was very convenient.

I am going to take a bunch of these over to Angie’s place to celebrate Fiesta Friday #327. Check out the posts from bloggers around the globe. You will find great recipes, craft ideas, and other tips. Please vote for your favorite 5.
September in the Kitchen – Chicken and Carrots with Cumin, Coriander, and Turmeric
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September in the Kitchen – Chicken and Carrots with Cumin, Coriander, and Turmeric

Ok, this is a “do-over”. Last October I posted this recipe for slow cooked chicken and carrots with cumin, turmeric and coriander. I’ve been wanting to make it again for ages, but never got around to it. The flavor combination is wonderful, but there were too many steps and I wanted to speed things up a bit. I wondered, could this be a “make ahead” company dish? The answer is yes! Here is my improved version of the original recipe.

Chicken and Carrots with Cumin, Coriander, and Turmeric

Chicken and Carrots with Cumin, Coriander, and Turmeric

Chicken and Carrots with Cumin, Coriander, and Turmeric

  • Two bunches of medium sized carrots, peeled and tops removed.
  • 8 chicken thighs, bone in and skin on – trim them of any extra skin and fat
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon cumin seeds, toasted
  • 1 tablespoon coriander seeds, toasted
  • 1 tablespoon of ground turmeric
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon of Aleppo pepper or other mild chili powder
  • 3 tablespoons of butter
  • Fresh cilantro (or mint) chopped, as a garnish
  1. Trim the chicken thighs, wipe them dry with a paper towel, and sprinkle with salt and pepper.
  2. Preheat your oven to 425 degrees F.
  3. Toast the cumin and coriander seeds in a small dry skillet. When toasty brown and aromatic, remove them to a plate to cool. Grind them in a mortar and pestle or spice grinder. Combine with the thyme, turmeric and chili pepper, add about 1 teaspoon of kosher salt.IMG_3489
  4. Heat two tablespoons of olive oil in a very large skillet over medium high heat. When the oil is hot, add the chicken thighs, skin side down. (You may need to do this in two batches, don’t crowd the skillet.) Cook for 10 minutes without turning, at that point they should be golden brown and easily release from the pan. Brown the other side for another 5-10 minutes. Turn the heat down to medium if they appear to be cooking too quickly.
  5. Remove the chicken to a plate and cook the second batch of thighs if necessary.IMG_3490
  6. Toss the peeled carrots with the remaining 2 tablespoons of olive oil and add them to the skillet. Cook, turning them as they brown, until lightly caramelized. This will take about 7-10 minutes.IMG_3492
  7. Remove the carrots to a plate.
  8. Wipe out the skillet, place it back over medium heat, and add the butter. Once melted, add the spice mixture and stir to mix.
  9. Place the chicken back in the skillet (adding any accumulated juices as well), turning the thighs to coat with spices. Add the carrots and gently mix. IMG_3493
  10. Place the skillet in the oven and cook for 25-30 minutes until the chicken and carrots are done.

You can make this ahead through step 9. Refrigerate once cool. When you are ready to finish the meal, reheat the skillet gently on the stove before finishing in the oven. Garnish with chopped cilantro (the fresh leaves of coriander) or mint.

Serve with rice or quinoa or polenta or good crisp bread, and a salad.