cilantro lime chicken

 

I've recently received more emails asking if I would consider sharing more savory dishes and dinner ideas. Absolutely!

Given the number of dessert posts that I share on this blog, you must think that I only bake . . . but that's not so; I love to cook, too! 

I'm a busy mom with three little ones, so I make every effort to keep dinners fast and simple.

I'm a BIG fan of one skillet meals!

One skillet (or one sheet pan) means less dishes . . . and LESS clean up!

One of my favorite weeknight meals is seasoned roast chicken with vegetables.

It's quick, easy, and delicious!

I use a variety of spices to season my chicken, depending on my mood and what herbs and vegetables I have on hand. 

And depending on the weather, I either finish roasting the chicken and vegetables in the oven - or finish it on the stove top.

Here are a few of my favorite spice and herb combinations . . .

Tuscan Garlic Herb Mix

Fragrant and herbaceous, this Italian-style mix goes with anything containing tomatoes

or milky cheese like mozzarella or ricotta.

.     .     .     .     .    .

Combine
2 Tablespoons dried rosemary 

2 Tablespoons dried thyme 

2 teaspoons fennel seeds 

4 teaspoons garlic powder 

2 teaspoons dried marjoram 

and 1 teaspoon dried sage

Scandinavian Lemon Spice Mix

Refreshing lemon, dill, and tarragon are combined with caraway seeds 

for a flicker of cooling sweetness.

.     .     .     .     .    .

Combine
2 Tablespoons dried dill weed

2 Tablespoons dried tarragon

2 teaspoons dried lemon peel

2 teaspoons onion powder

1 teaspoon caraway seeds

1 teaspoon ground black pepper

I have a simple method of preparing chicken that yields a moist and flavorful finished dish.

First, I SEASON and BROWN the chicken (that's what makes the flavorful, scrumptious bits on the bottom of the pan), then I remove the chicken and DE-GLAZE the pan. Next, I add wine (or broth) and REDUCE, and then add the chicken back to the pan (add more broth) and put it in the oven.

I use this method almost every single time I make a chicken dish.

The method of SEASONING, BROWNING, DE-GLAZING, AND REDUCING yields a ton of flavor! And then a "finishing bake" in its own juices and broth provides a moist environment for the chicken to finish its journey . . . yielding tender and moist chicken! 

This is a crazy flavorful dish! 

The spice combination, along with fresh garlic, lime juice, and cilantro, makes an AMAZING flavor combination!

The gorgeous, deep golden au jus (see photo below) is FULL of flavor . . . and can be drizzled over a bed of arugula (my favorite), rice, or couscous. 

Add colorful beets . . . and a few sweet potatoes . . . and you have a delicious Fall-inspired meal.

It's not only family worthy, but company worth, too!! And that's a WIN-WIN in my book.

Enjoy!

cilantro lime chicken thighs

.     .     .     .     .     .

8 chicken thighs, bone in, skin on

6 garlic cloves, roughly chopped

1 cup dry white wine (or chicken broth)

2 limes, juice of

2 cups chicken broth

1 bunch cilantro, stems removed, chopped; more for garnish

Olive oil
root vegetables, optional

.     .     .     .     .     .

Mediterranean-inspired SPICE MIX

1 Tablespoon seasoned salt

1 tsp hot paprika

1 tsp black pepper

1 Tablespoon garlic powder

½ tsp ground nutmeg

.     .     .     .     .     .

Preparation

Preheat your oven to 375 degrees F.

In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.

When ready, heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove from the skillet and set aside briefly.

Lower the heat and de-glaze the skillet with the white wine. Let cook to reduce, and then add the broth.

Bring the liquid to a simmer then add lime juice and garlic.

Now return the chicken to the skillet; add vegetables; and toss in the cilantro.

 

Bring to a high-simmer for about 5 minutes or so.

Cover the skillet and transfer to the 375 degree F-heated oven for 35-45 minutes or until chicken is cooked through.

Remove from the oven and let sit for 5 minutes before serving. Garnish with more fresh cilantro, if you like.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

cilantro lime chicken thighs

 

I've recently received more emails asking if I would consider sharing more savory dishes and dinner ideas. Absolutely!

Given the number of dessert posts that I share on this blog, you must think that I only bake . . . but that's not so; I love to cook, too! 

I'm a busy mom with three little ones, so I make every effort to keep dinners fast and simple.

I'm a BIG fan of one skillet meals!

One skillet (or one sheet pan) means less dishes . . . and LESS clean up!

One of my favorite weeknight meals is seasoned roast chicken with vegetables.

It's quick, easy, and delicious!

I use a variety of spices to season my chicken, depending on my mood and what herbs and vegetables I have on hand. 

And depending on the weather, I either finish roasting the chicken and vegetables in the oven - or finish it on the stove top.

Here are a few of my favorite spice and herb combinations . . .

Tuscan Garlic Herb Mix

Fragrant and herbaceous, this Italian-style mix goes with anything containing tomatoes

or milky cheese like mozzarella or ricotta.

.     .     .     .     .    .

Combine
2 Tablespoons dried rosemary 

2 Tablespoons dried thyme 

2 teaspoons fennel seeds 

4 teaspoons garlic powder 

2 teaspoons dried marjoram 

and 1 teaspoon dried sage

Scandinavian Lemon Spice Mix

Refreshing lemon, dill, and tarragon are combined with caraway seeds 

for a flicker of cooling sweetness.

.     .     .     .     .    .

Combine
2 Tablespoons dried dill weed

2 Tablespoons dried tarragon

2 teaspoons dried lemon peel

2 teaspoons onion powder

1 teaspoon caraway seeds

1 teaspoon ground black pepper

I have a simple method of preparing chicken that yields a moist and flavorful finished dish.

First, I SEASON and BROWN the chicken (that's what makes the flavorful, scrumptious bits on the bottom of the pan), then I remove the chicken and DE-GLAZE the pan. Next, I add wine (or broth) and REDUCE, and then add the chicken back to the pan (add more broth) and put it in the oven.

I use this method almost every single time I make a chicken dish.

The method of SEASONING, BROWNING, DE-GLAZING, AND REDUCING yields a ton of flavor! And then a "finishing bake" in its own juices and broth provides a moist environment for the chicken to finish its journey . . . yielding tender and moist chicken! 

This is a crazy flavorful dish! 

The spice combination, along with fresh garlic, lime juice, and cilantro, makes an AMAZING flavor combination!

The gorgeous, deep golden au jus (see photo below) is FULL of flavor . . . and can be drizzled over a bed of arugula (my favorite), rice, or couscous. 

Add colorful beets . . . and a few sweet potatoes . . . and you have a delicious Fall-inspired meal.

It's not only family worthy, but company worth, too!! And that's a WIN-WIN in my book.

Enjoy!

cilantro lime chicken thighs

.     .     .     .     .     .

8 chicken thighs, bone in, skin on

6 garlic cloves, roughly chopped

1 cup dry white wine (or chicken broth)

2 limes, juice of

2 cups chicken broth

1 bunch cilantro, stems removed, chopped; more for garnish

Olive oil
root vegetables, optional

.     .     .     .     .     .

Mediterranean-inspired SPICE MIX

1 Tablespoon seasoned salt

1 tsp hot paprika

1 tsp black pepper

1 Tablespoon garlic powder

½ tsp ground nutmeg

.     .     .     .     .     .

Preparation

Preheat your oven to 375 degrees F.

In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.

When ready, heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove from the skillet and set aside briefly.

Lower the heat and de-glaze the skillet with the white wine. Let cook to reduce, and then add the broth.

Bring the liquid to a simmer then add lime juice and garlic.

Now return the chicken to the skillet; add vegetables; and toss in the cilantro.

 

Bring to a high-simmer for about 5 minutes or so.

Cover the skillet and transfer to the 375 degree F-heated oven for 35-45 minutes or until chicken is cooked through.

Remove from the oven and let sit for 5 minutes before serving. Garnish with more fresh cilantro, if you like.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

roast chicken thighs with purple potatoes, artichokes, beets, and lemons

Do you have any dishes in your recipe arsenal that are worthy of company, yet versatile enough to be served on a week night for your family?

Well, I have a recipe that's great for when you have guests over AND a casual family dinner.  

Do you have a handful of  "Company" recipes, too?  

You know - delicious, fool-proof recipes that you've made so many times that you can prep them with your eyes closed?  

We all know that it's not wise to prepare NEW dishes when you're having guests. Entertaining should be easy and stress-free. That's one of the reasons I recommend sticking to recipes that you feel confident in making and serving when you have guests over.

I thought I would share one of my all-time favorite  'at home' and 'company' dishes . . . roasted chicken thighs with seasonal vegetables! 

What I love most about this recipe, besides that it's delicious - is that it's also a seasonal dish.  

The vegetables that you add can be the season's best. 

So purple & red potatoes and vibrant yellow beats in the Spring . . . and butternut squash, pumpkin, brussel sprouts, and parsnips in the Fall. 

We had company for Sunday dinner last weekend, and I served a Spring version of my roast chicken thighs . . . with beautiful purple potatoes, artichokes, bright yellow beats, and thinly sliced lemons.  

I roast the chicken and vegetables in cast iron skillets, because I love the added crisp they give to the ingredients; but you can also use a sheet pan.

When I serve our family on a week night, I serve the chicken and vegetables right out of the skillets . . . and when we have company I transfer the chicken and vegetables onto a large white platter, which dresses up this humble dish; and then flank the platter with sauteed asparagus.  

~ casual weeknight dinner ~

  

~ served on a white platter for company ~

A simple lemon vinaigrette is drizzled atop the chicken and roasted vegetables just before serving, adding a delightful fresh flavor to the whole dish. It really brightens up all the roasted flavors!

Have I mentioned yet that it's a one pan dish, too? As in, everything is baked in one pan/skillet, which makes it a easy to prepare AND clean-up! Yay!

Roast chicken thighs with seasonal vegetables is a light and delicious dish . . . worthy of casual 'at home' dinners, as well as, more formal gatherings. 

I hope you enjoy it as much as we do!

roast chicken thighs

with purple potatoes, artichokes, yellow beets, and lemons

.     .     .     .     .     .     .

1/4 cup, plus 3 Tbs. extra-virgin olive oil, more for the baking sheet

4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat

10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe's brand

1 lemon

1 lb. small purple potatoes,  those over 2 inches cut in half
4 shallots, peeled and halved
4 yellow beets, peeled and sliced  

4-6 sprigs fresh thyme

Salt and freshly ground black pepper

Italian flat leaf parsley, chopped 

.     .     .     .     .     .     .

Preparation

Position a rack in the center of the oven and heat the oven to 450°F.

Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet (or in cast iron skillets) with plenty of room in between them. Season well with salt and pepper, and roast in the hot oven for 15 minutes.

Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them. (It's fine if they're still partially frozen when you roast them.) Drain them well.

Thinly slice half the lemon and juice the other half. 

Measure 4 teaspoons of the juice into a small bowl and whisk in 3 Tablespoons of the olive oil.  Season to taste with salt and pepper. Save any remaining juice for another use.

Put the artichokes in a large bowl with the potatoes, shallots, beets, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 teaspoon. of salt and a few grinds of pepper. Toss to coat well.

When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrounding the thighs. 

Try to distribute things more or less evenly and in a single layer so the vegetable get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.

Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, another 30 to 35 minutes.

Divide the thighs and the vegetables among four plates. 

Drizzle each serving with the lemon vinaigrette and sprinkle with fresh ground pepper and fresh chopped Italian parsley.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  View from the Fridge, Chic California, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, 3 Little Greenwoods