Because I like you so much.
It’s just what I do for
the blog you.
This was crazy easy to throw together and tasted even better. As a bonus, we’re using chicken thighs, a slighter less expensive cut of meat, so for those of you who made “save money” your New Year’s resolution; this recipe is for you. My non-resolution was to eat more pomegranates, so a win all around.
Herb Chicken over Onion Nests In a small bowl whip together some melted butter, olive oil and a few smashed garlic cloves. It’s oddly satisfying to smash garlic. Try it. (Optional: creeping dill in the corner).
Add in a pile of citrusy lemon zest. You’ll want to choose a lemon with thick, yellow skin (no refugees from the back of the fridge please). Add a few shakes of sea salt and cracked pepper here. Taste, need more salt? Get crazy and add it.
In a large bowl, add chicken thighs. I like to use kitchen shears to snip them to be the same size (also snip away any grody bits or extra fat).
Pour the marinade over the chicken and massage each piece with your hands; we want our chicken herby, darn it! Let chicken rest for a few minutes while you (wash your hands) slice up two large yellow onions (no picture; but please use your vivid imagination).
In a 9×11 lightly greased casserole dish, add onions. Then pour the chicken and all its deliciousness over the onions. Bake for 20 minutes, flip the chicken over and bake another 10 minutes. You may need less time, since the chicken thighs are on the thinner side; but cook your chicken to 170 degrees inside, Ok? Thanks.
Do all that and you’ll have this: a plate of herby, lemony chicken over soft
and delightfully smushy onions. Yum. You know what goes well with this?
Brussels Sprouts with Almonds and Pomegranate
(that’s what you were thinking, right?)
Pomegranates are in season now; so take advantage of their bright taste and health benefits. Scared to crack one? Check out my method here.
The things I do for
the blog you. Insert dramatic sigh here.
Herb Chicken over Onion Nests
2 tbs butter, softened
4 garlic cloves, peeled and smashed
1 tbs olive oil
1/2 bunch chives, diced
1/2 bunch dill, diced
1 lemon, zested
Sea Salt, Cracked Pepper
2 large yellow onions, peeled and sliced
1 lb boneless, skinless chicken thighs (real talk, they have more flavor, are cheaper and cook faster than chicken breasts, winning)
Pre-heat oven to 350.
In a small bowl whip together butter, oil and garlic. Stir in dill, chives and lemon zest. Add plenty of sea salt and cracked pepper. Taste marinade here. Add more salt/pepper if needed. After removing chicken from package; snip off any excess pure fat, marbling is normal with chicken thighs, but snip away the excess if you’d like. Add marinade to coat chicken, ensuring to work marinade into each piece. Let rest. While the chicken marinates, add sliced onions to the bottom of a lightly greased 9×11 casserole dish. Pour chicken and marinade over the onions. Bake for 20 minutes, flip, bake another 10 minutes until chicken is cooked (170 degrees inside) and onions are all soft and delicious.
Sautéed Brussels Sprouts with Pomegranates and Almonds
1 lb Brussels sprouts, fresh or frozen
1 tbs olive oil
1 garlic clove, diced
1/2 c. Pomegranate arils
1/4 c. Raw almonds, sliced
Sea Salt, Cracked Pepper
Parmesan cheese for serving
Heat a large saucepan with 1-2 inches of water to boil; add Brussels sprouts.
If using fresh sprouts, be sure to trim the ends, and score each bottom with an X to help cooking process. Remove any bruised outer leaves. Once sprouts are lightly steamed (not mushy) about 5-7 minutes, drain and let cool slightly. When sprouts are cool enough to touch, slice each one lengthwise and set aside. Heat a large skillet with olive oil; add garlic and saute for 1-2 minutes until garlic starts to color. Add sprouts and a several shakes of sea salt and cracked pepper. Saute until outer edges get crispy and lightly browned. Stir in almonds and Pomegranate arils until warmed through. Remove from heat and serve immediately (with Parmesan cheese if you prefer). Serves 2-3.