For the first time, well…ever, I have several recipes scribbled and photographed that I have not yet posted on the site. I am not the type of blogger that plans posts on a monthly calendar (I wish) or anguish over making sure there are alternating sweet and savory recipes although, honestly, I sometimes worry about my reputation as a Dietitian when four baking recipes are posted in a row. This blog is an outlet for what foods I’m into and the recipes that result from my playtime in the kitchen. When I get excited about a new recipe I usually can’t wait to share it! When inspiration runs low, although how could it thanks to the invention of Pinterest and the very talented food bloggers of the internet world, I have random lists of food ideas and post-it notes to fall back on. It’s nice to get back to posting, and I’m hoping to have recipes up more consistently.
Lately my posting has come to a halt because there are more important things than playing in the kitchen. For the past several weeks my husband and I have spent every waking moment praying and supporting our precious niece and nephew who were born prematurely. These tiny babies entered the world much earlier than expected but immediately captured our hearts. My sweet niece sadly passed at one week of age and our family is slowly beginning to pick up the pieces of her absence. My nephew continues to fight and is slowly making progress with the help of many prayers and the tireless care from the awesome NICU staff. The amount of support that my sister-in-law and her husband have received is truly humbling and has helped lift them up during one of the darkest periods in their lives. While I try to keep most of my private life away from the blog, I cannot deny that more important events have been consuming my attention.
I planned to share this recipe before the babies arrived but never got around to the final edits.
Roasted chicken is a classic dinner recipe; this version is amped up with tangy whole grain mustard and fresh herbs. A few hours in the refrigerator helps the flavors seep into the chicken and intensify the flavor, but if you are short on time you could throw it in the oven right away. Sometimes a few simple flavors are all you need to make dinner special.
- 4 chicken thighs (bone in, skin on)
- 1/2 lemon; zest and juice
- 2 tbsp. whole grain mustard
- 2 tsp. thyme leaves (removed from stem)
- 2-3 tbsp. olive oil
- salt/pepper, to taste
- minced parsley, for garnish
Begin by marinating the chicken thighs; I like to use chicken thighs with the bone in and skin on because they retain more moisture while roasting. Dry chicken = yuck.
In a gallon zip top bag combine the mustard, lemon zest and juice, thyme, and olive oil; squish around to combine. Add the chicken to the bag and season with salt and pepper. Marinate in the refrigerator for 3-4 hours.
When ready to roast, preheat the oven to 375 degrees F. Arrange the chicken pieces in a casserole dish or baking sheet and roast in the oven for ~45 minutes, or until completely cooked through.
Golden brown, crispy skin is irresistible…
Sprinkle with parsley for a pop of color and a bright, fresh flavor. I like to serve the chicken pieces with a green salad or raw kale salad for a light and healthy dinner. Enjoy!