Things have been pretty crazy here recently. Between having company from out of town here on an extended stay and my dad’s cancer, we’ve been busy. It’s the end of the school year. And my business has been requiring extra time while we launch a new (surprise) project, finish up three print books and start filming for our eClasses.
This dish is quick, simple and easy. It makes a great week-night dinner when you don’t have much hands-on time. I serve this with a side salad, a grain and one extra veggie from whatever’s on-hand and in-season and I’m in and out of the kitchen for dinner in about 25 minutes.
Pan-Seared Chicken Thighs
From the Menu Mailer
Volume 4 Week 41
2-3 tsp Herbamare, lemon pepper or other seasoning mix
1 tsp salt if you seasoning doesn’t have it
4-8 chicken thighs, bone-in and skin-on
2-3 Tbs coconut oil, butter or ghee
Preheat oven to 350 degrees.
Sprinkle the spices over the chicken on both sides. In an oven-proof skillet, heat the coconut oil over medium-high heat. Add the chicken thighs, skin side down. Brown for 5 minutes then flip the chicken and brown another 5 minutes. Place the skillet in the oven and bake about 40 minutes, or until the juices run clear when the meat is pierced and it registers 165 on a meat thermometer.
This recipe has been shared at Real Food Wednesday, Gluten-Free Wednesday, What’s Cooking Wednesday, What’s on the Menu Wednesday, Pennywise Platter, Simple Lives Thursday, Frugal Food Thursday, and Full Plate Thursday.