skillet chicken thighs

Monday, May 5, 2014 |

Annnnd we're back! After a 3 hour final on Friday, I  left directly from school and hopped the Orange Line to Midway for a 6:30 flight to Vegas. I truly believe it takes a very special person to be a flight attendant for the Friday night inbound Vegas route. It wasn't quite the scene from "Bridesmaids" but people were pretty pumped to get there.

Even though I kept waking up at 6:30 am and found myself waiting around with the only other people awake (60 year old men with coffee and newspapers), the weekend was great! Great food, great cocktails, got some quality pool time and a much needed break.



But anyways, I think I owe you all a recipe! Enter the cast iron skillet. My new favorite toy. It's non-stick, but also really durable--you can use it on the stove or throw it in the oven. I'll save you the rest of the informercial and just get to the point...the recipe.

Chicken thighs. Don't make that face, they're delicious. I usually prefer white meat to dark meat with chicken, but you're just not going to get the same effect sticking 4 chicken breasts in the skillet. (To tie everything together, I probably could make some joke about breasts and Las Vegas but it already feels lame.) Back to the chicken, you need that extra fat content of the thighs. Plus, thighs are cheaper and withstand heat better. So even though these babies stay in the oven for an hour, they aren't going to dry out. Why not switch it up a bit and try them out, you'll be surprised how much flavor can come from just a few ingredients.


Skillet Chicken Thighs


what it is:


chicken thighs cooked in its own juices and lemon, rosemary, and garlic flavors. Serves 3-4.

leftover potential:


high


stress level:


very low--great for having people over! Serve on the table in the skillet. (Just don't forget to put a thick towel down first!)


what you need:



  • 4 chicken thighs
  • salt and pepper
  • 4-5 fresh rosemary sprigs
  • 1/2 lemon, cut in round slices
  • 8 whole garlic cloves, peeled (Shh, I didn't do the best job of that...)

the how-to:


1. Preheat oven to 450 degrees.

2. Pat dry chicken thighs completely and rub with salt and pepper.

3. Place chicken in skillet along with the garlic and rosemary and top with lemon slices.

4. Cook for 1 hour.

4 Responses to “skillet chicken thighs”

  1. Looks delicious! I am a skillet fanatic and am always looking for recipes to use it more. And since rosemary is the only surviving herb in my garden right now this recipe get bonus points in my book. Can't wait to give it a try. Pinned it!
    Visiting from Merry Monday's Link up.
    Ashley @ LeavingTheRut.com

    ReplyDelete
  2. Was the Vegas trip a celebration after finals trip? Lucky you :-)

    I love lemon with baked chicken. Thanks for sharing this on Merry Monday.

    ReplyDelete
    Replies
    1. It was! The timing was perfect. Thank you!

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