Lemon Garlic Chicken

I had such a FUN Friday morning last week (you may have seen the sneak peek I posted on Instagram). The Foodie Chef (Morgan Novy) came over to my place and gave me a cooking lesson! I learned SO much, you guys. I mean let’s just say I was holding the knife all wrong, cutting wrong, mincing wrong, and I didn’t know half the little tidbits Morgan taught me that morning (did you know that if you have the option to use a convection oven you should? and did you know that grapeseed oil is so much healthier for you and better to cook with?). It was such a learning experience, and we had a great time. We cooked Lemon Garlic Chicken, and we altered Ina Garten’s recipe just slightly (recipe below). This is one I urge you to make because not only did it taste delicious, but it’ll make your home smell beyond incredible.

The Foodie Chef teaching me how to mince garlic

Attempting to use my new skills

Look at me in action! I almost look like a pro (jokes).

Ingredients:

1/4 cup grapeseed oil

3 tablespoons minced garlic (9 cloves)

3 tablespoons shallots – minced

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

1/2 tsp red pepper flake

Kosher salt and freshly ground black pepper

4 boneless chicken thighs, skin on (6 to 8 ounces each)

3 lemons

Directions:

Preheat the oven to 400 degrees F.

Warm the grapeseed oil in a small saucepan over medium-low heat, add the garlic and shallots, and cook for just 1 minute but don’t allow the garlic and shallots to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme,  red pepper flake and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken thighs dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

The Foodie Chef is a personal chef in the Houston area. Visit www.thefoodiechef.com for more info and to contact Morgan.