Rosemary and garlic

I was out of town for work last night so Keith and Samantha ended up eating out.  I was happy to get home early enough to cook tonight.  I had found a recipe in the newspaper that I wanted to work with.  Since it had rosemary and garlic (two of our favorite flavors), I thought it had promise.  I wasn’t sure that was enough to overcome the fact that it included rainbow chard and chicken things (Keith usually prefers chicken breasts.)  It was greeted with enthusiasm and is a definite do-over.

Roasted chicken thighs

  • 2 bone-in chicken thighs per person (seasoned with small amounts of kosher salt and sugar)
  • 2 tsp vegetable oil
  • 1 head garlic, cut in half crosswise
  • 5 – 6 sprigs of rosemary
  • butter
  • red pepper flakes
  • rainbow chard, washed, dried and roughly chopped
  • 1/2 lemon

Preheat oven to 450 and place a small roasting pan in the oven.  In a deep skillet, heat oil over medium high heat.  Add chicken thighs (skin side down) and sear for 1 -2 minutes.  Add garlic and rosemary to saucepan (around the chicken) and cook for 5 – 7 minutes.

Remove roasting pan from oven and place chicken (skin side up) in roasting pan.  Top each chicken thigh with rosemary, garlic and a small pat of butter and return to oven for 10 -12 minutes.

With a few minutes remaining until chicken is done, add 1/4 tsp of red pepper flakes to oil in skillet over medium heat.  Then add chard and saute, tossing for 3 minutes.

Place a portion of chard on each dinner plate and top with a small pat of butter.  Put two chicken thighs next to chard (along with roasted garlic and rosemary) and squeeze lemon over the plate.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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