You may be noticing a pattern… I like to cook!
But I don’t like to cook things that just so-so, or things that take a whole lot of effort. Especially when it’s Tuesday and our turn to play host for Bible study night (every other week it’s here, then at grandma and grandpa’s the next week). I work until 5 during the week, and I’m not usually home until 6:15.
This week, I didn’t go to the store on Sunday or Monday, but I knew we had chicken drumsticks at home that we got for $.99/lb the week before at Kroger. And I knew that corn was on sale for 4/$1. I looked for chicken recipes, but almost everything I found was going to take an hour to make or required overnight marinating or something like that.
I dislike marinating things. It takes time and too much forethought, plus everything is really slimy when it goes in the bag raw, and even more slimy when it comes out of the bag covered in marinating gunk. Not to mention that
“ain’t nobody got time fo dat!…”
(have you SEEN this newscast video with this quote in it? it’s HILARIOUS!) http://www.youtube.com/watch?v=JaAd8OuwwPk
Then I found a recipe that said it would only take 35 minutes. I asked the hubs to go to the store to get a few things I knew we wouldn’t have on hand, and then realized that it wasn’t drumsticks that we bought, but thighs… So I adapted it a bit and the result was a meal that made my Husband say
“Everyone stop eating, this is terrible… I’ll eat yours so you don’t have to suffer!”
The fact that it was a hit made it enough to post here, but the fact that it really took very close to 35 minutes on a weeknight AND was so tasty made it a must-share!
Here are the 3 things we had – enjoy!
- 2 tablespoons extra-virgin olive oil
- 8-10 skin-on, bone-in chicken thighs (about 3 pounds)
- salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 12 cloves garlic (about 1 head)
- 2 lemons (finely grated zest of one, juice of both)
What to do with all that:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour.
- Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.
- Add the garlic, lemon zest and lemon juice and turn the chicken to coat.
- Transfer the skillet to the oven;
- Roast until the chicken is golden brown and cooked through, about 20 minutes.
- Divvy up the chicken and drizzle with the pan juices. Serve with roasted corn, a salad and some iced tea!
- Corn on the Cob (as many as you will eat)
What to Do:
- Toss it into the oven with the chicken from the recipe above.
- Take it out when you take out the chicken, and let everyone peel it themselves at the table!
Salad (easy peasy)
- Bag of romaine or iceberg lettuce (as much as you want)
- Salad Dressing
What to Do:
- Open the bag and spill the lettuce into a bowl.
- Peel and slice cuke(s)
- Slice tomatoes
- Let everyone pick their dressing and dress their salads.