From the kitchen of One Perfect Bite...So many of you responded positively to the Table for Two retrospective that I featured several weeks ago, that I've decide to make it a regular feature on my blog. I wanted to start the series with something that was simple to make, but would have universal appeal. This broasted - roasted and broiled - chicken really fills that bill. It is as inexpensive to make as it is easy to prepare and I hope you will give it a try. It's one of those recipes that falls into the "what's not to like" category and I know you will enjoy it. The recipe can be doubled if you have more than two people to feed, so it really is a great addition to the roster of recipes for small families. Here is how the chicken is made.
Broasted Chicken Thighs with Honey Mustard Glaze...from the kitchen of One Perfect Bite inspired by Martha Stewart
3 to 4 bone-in chicken thighs with skin intact
1/4 cup olive oil (maybe more)
1/2 lemon (juiced)
Salt and pepper, to taste
Some fresh herbs (if you have them)
2 teaspoons whole-grain mustard
2 teaspoons honey
3 tablespoons olive oil
A little salt and pepper
1) To make marinade: Combine olive oil, lemon juice, salt, pepper and herbs in a 1-gallon zip-lock baggie. Add chicken and Marinate for 1 to 24 hours before cooking.
2) Preheat oven to 375 degrees F. Pour olive oil in an 8 x 8-inch pan. Sprinkle both sides of chicken with salt and pepper. Place thighs, skin-side down in pan and bake for 20 to 25 minutes. Turn thighs skin side up and continue to bake for 10 minutes longer.
3) Meanwhile, whisk mustard, honey, and olive oil in a small bowl. Add salt and pepper.
4) Apply glaze with brush or spoon and broil for 5 minutes. Let chicken rest for several minutes before serving. Yield: 2 servings.
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Three Years Ago Today: Four Years Ago Today:Luscious Lemon Sauce Truffled Mac N' Cheese