Rosemary and Garlic Chicken Thighs

Alrighty, now that Easter is over, let's bake some chicken.  But not just any chicken, oh no.  We're going to bake the most juicy, flavorful, garlic and herb infused chicken.  It's so good, I made it twice in one week.

Here's how it's done:

We're going to make a flavorful marinade from a mix of herbs and spices.  Clockwise from the top:  dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper.  We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

Chop the rosemary.  One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.

Combine all the ingredients together well.  This flat whisk is the perfect tool for the job.

Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe).  Make sure to pat them dry so the flavorful marinade will stick.

Rub each of the chicken pieces in the marinade, coating the pieces on all sides.

Then pop them into a large zip-top bag.  Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better.  I like to shoot for 8 hours or overnight.

Important:  Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.

I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.  

The chicken goes into a large roasting pan, marinade and all.  Leave plenty of room for the vegetables. 

Add the potatoes.  I used red potatoes - they'll have a lovely creamy texture when they're done.

Don't forget the carrots.  Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces.  Now pop the entire pan, uncovered, in the preheated oven for 1 hour.  Remove pan from oven and baste chicken with pan drippings just before serving.

And that's all there is to it.  Enjoy!

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/2SOPQEQ

• flat whisk https://amzn.to/3bmaOkJ

• my favorite nakiri knife https://amzn.to/2YNt2c6

• large roasting pan https://amzn.to/3duHNor

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Rosemary and Garlic Chicken Thighs

makes 6 servings

Printable Recipe

Ingredients

• 6 chicken bone-in, skin-on chicken thighs

• 1 pound red potatoes, cut into 1 1/2-inch pieces

• 1 pound baby carrots

• extra virgin olive oil

• salt and pepper to taste

Rub:

• 2 tablespoons fresh chopped rosemary

• 1 tablespoon dry English mustard powder

• 2 teaspoons paprika

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• 2 teaspoons dried thyme

• 2 teaspoons dried ground sage

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

Directions

1. Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.

2. sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..

3. Prepare the rub by whisking ingredients together.

4. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).

5. One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.

6. Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.

7. Roast on the center rack in the oven, uncovered, for 1 hour.

8. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.

Corned Beef and Cabbage Dinner

You don't have to be Irish or wait for St. Patrick's Day to enjoy Corned Beef and Cabbage - it simmers away on your stovetop for hours, making your house smell amazing and giving you plenty of time to do other things.  Every time I make it, I look forward to having leftovers so I can make other yummy things like Corned Beef Hash and Reuben Sandwiches. 

Buy a package of corned beef.  The one pictured above is the flat cut.

Place in a stock pot and cover with cold water by 1 or 2 inches.

Add the seasoning packet.

Bring to a gentle boil, then lower heat to a simmer, cover, and cook for 50 minutes per pound.  Skim as needed.

An hour before it's done, add the carrots.  A half hour before it's done, add the potatoes.  Be sure to keep covered.

Fifteen minutes before it's done, add the cabbage wedges - again, being sure to keep the stockpot covered so the cabbage can steam (it does not need to be submerged under the water).  

When done, carefully remove veggies and corned beef.  Trim excess fat from corned beef and slice thinly across the grain.  

Items used to make this recipe:

(affiliate link)

• dutch oven https://amzn.to/3fCJjqz

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Traditional Corned Beef and Cabbage

serves 2-3 people per pound

Printable Recipe

Ingredients

• 4 pound packaged corned beef (point or flat cut)

• 1 pound red new potatoes, cut into 1 1/2-inch pieces

• 1 pound baby carrots

• 1 small head green cabbage, cut into 8 wedges (keep core in tact to keep wedges from falling apart)

Directions

1. Place corned beef and seasoning packet in 6 or 8-quart stock pot.

2. Fill stock pot with enough water to cover the corned beef by an inch or two.

3. Bring to a boil, then cover and reduce heat to a simmer, cooking for a total of 50 minutes per pound (my 4 pound corned beef cooked for a total of about 3 hours and 20 minutes). Feel free to skim any scum that rises to the surface, being careful not to remove seasonings.

4. An hour before the corned beef is done, put the carrots in the stockpot, making sure they go do down into the water.

5. a half hour before the corned beef is done, put the potatoes in the stockpot, making sure they go down into the water.

6. Fifteen minutes before the corned beef is done, place wedges on top of corned beef . It's okay if the cabbage wedges don't get submerged under the water - cover the stockpot and the steam in the pot will cook the cabbage.

7. Carefully remove the cabbage wedges from the pot and place on serving platter.

8. Remove corned beef from stockpot and place on cutting board; slice thinly across the grain and arrange on serving platter.

9. Remove carrots and potatoes from stock pot and arrange on serving platter.