That Game Changer of a Chicken Dish

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We’ve all been there, a busy work night and you have no idea what to cook. In a quick internet search, I found a recipe with flavors that intrigued me. The ingredients were simple and the prep work seemed like a breeze. I put on my new Dallas Cowboys apron and began my process in the kitchen. Once the simple chicken and potato dish was done, I sat down and gave it a taste. WOAH. This Lemon Chicken with Asparagus and Carrots was divine. I’ve never felt more passion for a chicken thigh and some stock vegetables in my entire life and the lemon-mustard marinade for the chicken is perfection. No ingredient over-powers the other but you can identify the flavors in every bite. My mouth is watering while writing about it right now. Needless to say, all previous blog post plans went out the window and I’m here to share it with you!

I have quite the appreciation for the chicken thigh lately. Growing up, I really was only familiar with boneless, skinless chicken breast. I’ve eaten chicken thighs in restaurants but had never really ventured out of the boneless skinless chicken breast in my own cooking endeavors until recently. Now, I’ve made a few recipes with the juicy bone-in, skin-on chicken thigh and I have not been disappointed. There’s something just short of magic when you cook bone in, skin on chicken. The meat is moist and flavorful. I’m guilty of drying out a chicken breast or two and with my recent successes with chicken thighs, I’m an official convert.

Chicken thighs earn even more bonus points beyond the flavor. They are usually pretty inexpensive. Who doesn’t love saving money and having a full hearty meal?! On my grocery trip for this recipe, I managed to get twelve chicken thighs for just over 6 dollars. The recipe called for eight chicken thighs so I had four I could freeze and use for later. It’s such a great deal. I know I encourage you all to try my recipes out, you totally should, but this one is totally worthwhile! I know I’m keeping this one and adding it to my work night recipe rotation!

One Skillet Lemon Chicken with Asparagus and Carrots

What You Need:

  • 4 Tbs. olive oil
  • 4 Tbs. dijon mustard
  • 3 lemons, juiced
  • Zest of 1 lemon
  • 1 tsp. dried thyme
  • Salt and pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 3 Tbs. tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 5-6 red potatoes, sliced into half inch pieces
  • 1 lb. asparagus, trimmed
  • 1/2 lb. baby carrots

Instructions:
Click here to Cook With Me!

  • Preheat oven to 400 degrees.
  • In a small bowl, combine olive oil, dijon, lemon juice, lemon zest and thyme, salt and pepper.
  • Using a brush, coat the chicken with the mixture on both sides.
  • Melt butter in a large cast-iron skillet over medium-high heat.
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side then set aside.
  • Chop your veggies.
  • Add potatoes, baby carrots, and garlic to the skillet; season with salt and pepper to taste.
  • Place into oven and bake for about 20 minutes, or until the potatoes are soft.
  • Add asparagus and chicken to the skillet.
  • Place into oven and roast for 28 to 30 minutes until the chicken is completely cooked through, reaching an internal temperature of 175 degrees.
  • Serve and Enjoy!

Cook With Me:

  • Preheat oven to 400 degrees.
  • In a small bowl, combine olive oil, dijon, lemon juice, lemon zest and thyme, salt and pepper.
  • Using a brush, coat the chicken with the mixture on both sides.
  • Chop your veggies.
  • Melt butter in a large cast-iron skillet over medium-high heat.
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side then set aside.
  • Add potatoes, baby carrots, and garlic to the skillet; season with salt and pepper to taste. I’m planning to use more garlic and adding onions in the future.
  • Place into oven and bake for about 20 minutes, or until the potatoes are soft.
  • Add asparagus and chicken to the skillet.
  • Place into oven and roast for 28 to 30 minutes until the chicken is completely cooked through, reaching an internal temperature of 175 degrees.
  • Serve and Enjoy!img_0471-1.jpg

Inspired by this recipe.

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