To that end, I put three chicken thighs in a zip-top bag with some Litehouse balsamic vinaigrette dressing. Tonight I’ll put them on a rack under the broiler to cook them. I guess that sometime in the next five hours I should get to the store to get some broccoli to go with it.
Broccoli is good. Rice is my favourite side for chicken. Doesn’t have to be fancy either. Just a good Jasmine rice cooked with a bay leaf and half a lemon. Drizzle on some of the cooked chicken juice before serving. Few things are more comforting to me.
I like orzo with chicken. Boil it up then toss with butter and Parmesan.
Heh, I’ve got a bone-in skin-on breast earmarked for dinner tonight. Some salt + butter between the skin and the meat, and a hot roast in the toaster oven at 400F for half an hour or so … simple deliciousness.
A baked sweet potato goes great with yard bird, butter salt and pepper, no sugar products.
The chicken came out nice. I cooked it, covered, in the oven (started at 350º, then bumped it to 375º halfway through) for about an hour. Then I took the foil off and broiled it on High (electric range) to char it a little. The thighs were very tender and not dried out. (That’s one of the advantages of chicken thighs. That, and dark meat tastes better.)
I quartered a stalk of broccoli and ‘steamed’ it, covered, in salted water. Tender, but not mushy.
I ended up getting some cheese Rice-A-Roni while I was at the store getting the broccoli. Not scratch and not healthy, but tasty. I haven’t had that kind before. I had a bunch of washed and sliced mushrooms leftover from pizza night, so I threw those in.
We have Pepperidge Farms apple turnovers for dessert, but we haven’t touched them yet.
I’m doing chicken thighs, too. Roasted low and slow for 45 minutes, then turn on the broiler during the final five minutes, and brush them with some barbecue sauce during the final thirty seconds or so. Sides: oven french fries and salad with homemade creamy peppercorn dressing.