DINNER TIME! Lemon Garlic Chicken and Potatoes

We have a lot of chicken thighs frozen in our freezer. Letty had some leftover lemon garlic marinade. Taylor made for a quick, easy, and delicious dinner.

First, I better give you the marinade. I used leftover but use the juice of a lemon, 6 garlic cloves minced, a tablespoon of olive oil, a sprinkle of Kosher salt and pepper.  Use this as a rub on your chicken and, when you cook it, save the drippings...that's how we ended up with leftover marinade.

Take three thighs, put in a ziploc bag with the marinade (fresh or leftover...only difference is that the leftover also has chicken stock), and let sit in the fridge for 6 hours.

Dice up some yellow potatoes.

Put in a ziploc bag, sprinkle in about a quarter teaspoon of Kosher salt, a few sprinkles of black pepper, and a teaspoon of olive oil. Shake well in sealed bag.

Smear olive oil on a baking pan, put the potatoes in the bottom of the pan.

Put the thighs on top of the potatoes, skin side up. Sprinkle some Parmesan cheese on top. Preheat oven to 375 degrees.

I'm also cooking a little broccoli for the side. Prepare the same way as the potatoes and wrap in foil with a little opening at the top.

Put the baking dish with the potatoes and chicken in the oven. Cook for 30 minutes. Turn chicken, put back in oven for another 30 minutes. Put the broccoli in the oven at this time, also.

At the end of the second 30 minutes, turn the chicken skin side up again. Increase heat to 475 and cook for another 15 minutes to crisp the skin.

It should look like the picture above when done.

Darryl Musick
Copyright 2018 - All Rights Reserved

The Rock of Side Dishes

Probably 3 out of 4 Sunday dinners around here are on the barbecue.  The main dish isn't usually too hard. Think Flintsone. Fred Flintsone. Meat...fire...sear...good.

The problem comes with the others say "what'll we have on the side?"

What? A grilled hunk of meat isn't enough?

Alright, let me see what I can do...

OK, this is my go-to side dish and cooking method for sides on the grill. It's easy. It's cheap. It's delicious.

While I use a zucchini in the recipe below, you can use any soft vegetable like broccoli, squash, asparagus, etc. Hard vegetables like carrots and potatoes would take a much longer cooking period.

Ready?

INGREDIENTS

1 large zucchini (or a vegetable of your choosing) for three people, scale up as needed for more

1/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 tablespoon olive oil

Slice up the vegetable in quarter inch slices.

Stack them like poker chips and cut in half.

Slice again so they're quartered.

Put in a leak-proof plastic bag (I save old bread bags for this purpose). Add the salt and pepper.  Twist the bag closed a shake well to distribute. Add the olive oil, twist and shake again.

Pour out onto a sheet of foil paper and seal the foil around the vegetables.

Grill with your entree on the barbecue over indirect heat. About 20 minutes, around the same time it takes to cook your steaks.

Darryl

Copyright 2015 - Darryl Musick

All Rights Reserved