The “squeeze” on citrus continues this week (pun intended). I’m obsessed with putting lemon in, on, over, and adjacent to just about everything this week. I think we can all agree that we could all use a little sunshine and warmth in our lives right now, so why not start with our plates? And no, lemon (or any citrus, for that matter) doesn’t have to be reserved just for desserts, baked goods, or fancy drinks. Let that juice shine!
Savory dishes benefit the most from citrus, IMHO. The other items are the “usual suspects”, but citrus on a savory dish can make it sing in ways you can’t imagine. Just a squirt of orange on vegetables can transform them from blah to beautiful. A spritz of lime over fish makes it something worthy of inviting company over. And the zest and juice of lemon on any hearty protein–like these chicken thighs–elevates it to a ray of sunshine on your plate.
Chicken thighs have gotten a bad rap over the past many years. For so long it was “Dark Meat = Bad For You”. Not so fast there, Dr. Google. Dark meat has been found to have more nutrients than that over-coveted brethren, the chicken breast. And did I mention the dark meat actually has flavor? Not so much with that “healthier” part of the bird.
While there are many great uses for the white meat, I choose dark meat whenever possible. This recipe is a perfect use for that rich, hearty flavor. Paired with the bright citrus of lemon, it makes for an easy choice when cooking healthy.
Go ahead, come over to the dark side. Mwah-ha-ha-ha!!!
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time | Passive Time |
| 90 minutes | 2 hours |
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This dish has so many possible variations with the roasted citrus salsa verde. In my version, I stirred it into my veggies which brightened up the whole meal. Any left? Blend it until smooth and toss it with some greens for a rich and delicious salad dressing. Bright lights, big flavors!
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- 6 bone-in chicken thighs (skin on)
- 6 leaves fresh sage
- 6 cloves garlic
- 2 tbsp. unsalted butter
- 2 medium lemons, zested
- 2 tbsp. olive oil
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh oregano, chopped
- 1 tsp. fresh Italian parsley, chopped
- 1/2 tsp. crushed red pepper
- 1 medium lemon, seeded and sliced to 1/2 inch pieces
- 1/8 cup fresh oregano, chopped
- 1/8 cup fresh mint, chopped
- 1 clove garlic, chopped
- 1/2 tsp. kosher salt
- Run fingers under skin of each chicken thigh to create a pocket. In each pocket, place 1 sage leaf, 1 slice of garlic, and 1 slice of butter. Transfer chicken to baking dish.
- In a small bowl, stir lemon zest with smashed garlic, chopped herbs, and crushed red pepper.
- Drizzle olive oil over herbs and mix to incorporate.
- Pour herb and olive oil mixture over chicken thighs. Cover and refrigerate at least two hours, or overnight.
- Remove chicken from refrigerator and allow it to come to room temperature, about 15 minutes. Preheat oven to 450 degrees. Heat large ovenproof skillet over medium high heat. Season chicken with salt & pepper. Reserving the marinade, sear the thighs in hot skillet, skin side down, until skin is golden brown and crisp, about 15 minutes.
- Turn chicken over and scatter lemon zest and garlic from marinade over thighs. Roast in oven for about 30 minutes until chicken is golden brown and cooked through (juices should run clear when meat is pierced).
- Serve with side of sauteed pea pods tossed with salsa verde.
- Preheat oven to 450 degrees. On baking sheet, toss lemon slices with olive oil, salt & pepper, and spread in even layer on baking sheet. Bake for 16-18 minutes until lemons begin to char on the bottom. Let cool and then dice lemons into 1/4 inch pieces.
- Mash oregano & mint with chopped garlic and salt until paste forms. Slowly drizzle in olive oil and toss with chopped lemon.
Thanks to my Print-Spiration from January, 2015's Food & Wine magazine, this was a fantastic mid-week meal for the hubster and me. Served with a simple side of sauteed pea pods and a twice baked potato, it was the perfect end to an otherwise boring Tuesday.
But what to drink...?
As for a wine with this light and tasty dish, Food & Wine recommends a Sangiovese, which I like as a pairing, too. However, for another medium-bodied red that also pairs well, try a Barbera if you haven't before. Not familiar with this wine? Well, get caught up! It's a great grape that pairs nicely with food, and holds up really well against the roasted flavor of these chicken thighs. I love the Barberas coming out of Virginia these days. One of the better ones is the Barboursville Barbera Reserve. Can't find this particular bottle? Ask your wine shop for a suitable substitute.
So dark meat, dark wine--welcome to the Dark Side!
Sooooooo many tasty flavors going on in one dish. Love it!
I could not agree with you more about chicken breasts! I like to call them tofu! And I love citrus with chicken–this looks fantastic!
Looks delicious!! I love lemon with chicken!
I know EXACTLY what I’m doing with the chicken thighs chilling out in my fridge! Yum!
Ah, I love it when a plan comes together. 🙂
I love chicken thighs and I’m addicted to citrus-heavy marinades, so this is right up my alley. I love the combination of herbs too.
Chicken Thighs are by far the best part of the chicken and I will be making this recipe tomorrow as I am all the ingredients at home!
Great! Let me know how it turns out for you!