I don’t often think of blogging about food that I cook for clients because the truth of the matter is that I didn’t think people would be interested. I couldn’t have been more wrong. Every pic I’ve posted lately about “client food” has been met with a one-word response: recipe?
Add to that the request from several friends asking for healthy, real food that gets on the table (soup to nuts) in roughly 30 minutes and here you have it. Dinner in about the time it takes to watch a sitcom. This recipe is hardly a “recipe” in that it has a handful of ingredients and it is minimal effort. The most laborious part of it is taking the chicken from the sauté pan and putting it on a sheet pan… whew, I think I broke a sweat just talking about it. Actual hands-on time is roughly 10 minutes, so you can grab a glass of wine and chill out while the oven does all the work.
Listen, life is demanding… I get it. Often times it’s easier to buy a “bucket” of chicken, but do yourself (and your body) a favor – resist the urge. I’m not about to lie and tell you that I don’t ever order a pizza… please! It’s one of my all time favorite foods, and I know I’m not the only one, but getting in the kitchen can be wonderful. You will learn to get a “feel” for the way things should taste and flavors that work well together. You’ll begin to understand what the hell people mean when they say “building layers of flavor”. You’ll develop a “sixth sense” for when something needs to be turned or if water is boiling (yes, I’m serious).
Sometimes it’s just about getting something on the table and that is perfectly ok, but for me it is about so much more. I feel a connection with food that I can’t explain. It isn’t something that just happened, it came over a period of time. It took years and years of experimenting in the kitchen as a teenager and a 20-something. Even after culinary school and the first few years of working in professional kitchens, it wasn’t there like it is now. If you are reading this, you probably know what I’m talking about. You might be a seasoned cook or maybe you are just starting your journey. Either way, we are all united in this thing we call cooking. It happens every single day, in every part of this glorious blue marble. We cook, we feed the people we care about and if we’re lucky, those people clean up our mess! (Thank you…)
So, put this one in your recipe folder and feed the ones you care about, because knowing that something you made is providing sustenance for someone you love (especially if that someone is yourself), is a pretty great feeling.
- 8 chicken thighs, bone-in, with skin
- 1 large lemon (or 2 small), cut into small wedges
- 4-5 sprigs of rosemary
- 1/4 cup garlic cloves (or a big handful... it's not an exact science)
- 3 tbsp. canola oil
- salt & pepper
- Preheat oven to 375
- Toss chicken thighs with salt, pepper and oil. Sear in a med-hot pan, skin side down until browned, about 5 minutes. Set aside.
- Toss garlic cloves, rosemary and lemon, onto a sheet pan lined with parchment paper. Transfer chicken to sheet pan, skin side up, placing it on top of the aromatics (herbs/lemon/garlic) and roast for about 30-35 minutes (depending on the size of the thighs)
- Voila. Dinner.
- Cook time will vary slightly depending on the size of the chicken thighs. If they are on the small side, cook 2 minutes less. If they are large, add a few extra minutes to ensure they are done or use a meat thermometer - it should register 160-165, and allow chicken to rest for 5 minutes before serving.