I make these Roasted Chicken Thighs at least three times a month. They are my go to main that doesn’t fail me on those evenings when cooking is a necessity and not a pleasure. And don’t get me wrong. You can serve these up at a party too, particularly when you don’t want to break the budget.
The marinade for these roasted chicken thighs materialized over months of tweaking based more on what was generally available in my refrigerator and pantry and less on some uber ambitious goal of making the perfect chicken dish. A combination of olive oil, soy sauce and lemon juice with some ground coriander, fresh cilantro/coriander, paprika, aleppo pepper, salt and pepper, it is flavorful, yet simple. Oh, and my kids will eat it.
I will confess that haven’t felt particularly moved — let alone inspired to cook — as of late. I hosted a small dinner party last night, and let’s just say there will need to be some additional tweaking to the Beef Brisket Tacos recipe before it sees prime time on this blog. My heart just wasn’t in it. Thankfully, I picked a killer wine and served the tacos with sour cream, cheese and pickles, which will make anything taste good.
Also finding the time to actually blog has been difficulty for me lately. Work is overly dominating my hours in the day and night and my overall psyche. It is kind of sad when your daughter recognizes “being a lawyer is hard.” Even more upsetting when she says, “Mom, will you spend some time today with me because I haven’t seen you very much lately, and I love you.” Sigh.
I did manage both to spend a lot of QT time with the kids and even start this post a couple of weeks ago when we had a relaxing weekend thrust upon us by mother nature. Weekend plans for exercising and socializing were dashed by quite the snowstorm. We found ourselves inside snuggling on the couch, binge watching Netflix. A “whatever happens to be in my pantry and freezer” chili materialized (my only real moment of creativity in the kitchen since we rung in the new year).
The kids have managed to get out and sled a bit lately, which has been great to watch. Sledding down our own little hill has kept them entertained for hours with smiles and laughs galore. Those are the moments that you remember and keep you going during the week even if the creative juices are a little frozen these days 🙂
- 4 tbsp olive oil
- Juice of one lemon squeezed
- 2 tbsp soy sauce
- ½ tsp coriander
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp aleppo pepper (1/2 tsp if you want a little more heat)
- 1 tsp fresh sea salt
- 1 tsp fresh ground pepper
- ¼ cup chopped fresh cilantro
- 8 chicken thighs (skin on, bone in)
- Combine ingredients for the marinade in a ziploc bag. Add chicken and marinate for 1 hour or even overnight.
- Heat oven to 425 degrees
- Roast chicken in the top ⅓ of the oven for 25 minutes until top of chicken begins to brown.
- Using tongs, flip the chicken over and cook for 15 minutes longer until browned on other side.
- Serve immediately.