This post first appeared on USA Today Happy Ever After Blog on October 13th. Click here to see the original post.
Raine: Hey, thanks for stopping by to check out my first fall recipe. This is one of my favorites. What can I say? I’m a thigh man, especially when it comes to chicken. But really, the prep on this recipe is so quick and hard to screw up … unless you’re Jillian. Then all bets are off. As much as I adore her (and her thighs), she’s the first to admit that she could burn water.
Fall. Wow. It was just summer … like last week. Now there’s dead leaves scattered on the grass, and down the road in Harding the trees are turning. With the remnants of Hurricane Matthew blowing a chilly breeze through New Jersey this weekend, I had a craving for some comfort food. To prepare for colder weather, we bought a conversion kit to turn one of our fireplaces into gas. I may be King of the Kitchen, but pyrotechnics in the fireplace is a different story. Jillian still hasn’t forgiven me for setting off the fire alarm last season when I tried to coax a fire along with a pinch of lighter fluid. Stupid. Yeah, I know. I had to paint over the soot it left on the mantel. She gave away the rest of the wood so I wouldn’t be tempted to do it again. Too bad the plumber the fireplace store promised to send three weeks ago has been MIA. At this rate, I’m hoping he gets here before Halloween. Then again, it’s supposed to be 75 degrees again this week. Go figure.
But I digress. If you want something awesome to serve with your chicken thighs, let me suggest my Mac-a-Tastic mac and cheese recipe from January. Just add a green salad and you’re good to go. As a nod to fall, I went a little wild on the herbs (Ha! Not really.). Usually, this recipe calls for just rosemary, but then I spotted the poultry mix with sage, rosemary and thyme. Only a sprig of parsley away from a Simon & Garfunkel tune. Wild would’ve been adding the parsley.
Time to get busy …
Rosemary-lemon chicken thighs
6 chicken thighs
1 large lemon
Fresh rosemary OR mix sage, rosemary and thyme (That’s what I used this time.)
¼ cup olive oil
½ Tablespoon salt (Kosher is the best.)
½ Tablespoon garlic, chopped
Preheat oven to 425 degrees
Line a 9-by-13 rectangular baking pan with foil (I use metal pans). One with a removable elevated insert is best. Don’t worry if you don’t have one, but use the foil either way to make clean-up a breeze.
Cut lemon into 6 round slices and place evenly around the bottom of the pan.
Rest a chicken thigh (keep skin on) on top of each lemon slice.
Mix olive oil, salt, garlic.
Add leaves from 3-4 sprigs of rosemary and 3-4 sprigs of thyme into the olive oil mixture.
Brush mixture over the chick thighs to coat.
Top each thigh with one sprig each of rosemary and thyme.
Add two torn sage leaves on top of each thigh.
Cook on middle rack for 1 hour.
Enjoy the rest of your October. One of my favorite holidays as a kid was Halloween … it still is. My favorite candy? 3 Musketeers. Frozen. What’s yours? Drop me a line @Raines_Roost if you want to share … Also, in case you’re interested in my story with Jillian, check out www.CaughtUpinRaine.com.
Find out more about author LG O’Connor and her books at www.lgoconnor.com.