Is it comfort food? It’s hot and creamy and delicious and sooooo easy. Creamy Chicken Casserole is the one dish meal that is great made from leftovers! If you’re already making a butternut squash dish rost some extra. Leftover chicken, shred it up! That random bag […]
Winter is blood orange season! They are in stock and abundantly available. This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish. A really lovely combination of sweet and savory.
Blood Orange Balsamic Roasted Chicken
Serves/ Yield: 4-6
Prep Time: 20 minutes
Cook/ Assembly Time: 40 minutes
Total Time: 60 minutes
- 5 lbs. chicken thighs (4-6 thighs)
- Italian Seasoning, dash (optional)
- 1-3 blood oranges, peeled and wedges separated
- 1 tbsp. olive oil
- 1 tbsp. quality balsamic vinegar
- 1/3 c. of the juice of blood oranges, 1-2 depending on size
- 2 Tbsp. olive oil
- 2 Tbsp coconut aminos
- 1/4 c. balsamic vinegar
- 2 garlic cloves, minced
- Salt and Pepper, to taste
set on the prepared baking sheet.
Rinse and pat dry the chicken. Place it in a large plastic bag or other sealable container to marinate.
Prepare the marinade by blending all the ingredients in a food processor until liquefied. Pour over the chicken thighs, coating evenly. Seal the bag and refrigerate for at least 30 minutes or up to 24 hrs.
When you are ready to roast, preheat the oven to 400 degrees Fahrenheit. Prepare a rimmed baking sheet with foil and grease with olive oil. Discard the marinade that the chicken is in and place the chicken skin side down. Roast for 20 minutes.
While the chicken is roasting, in a small bowl, toss the orange slices with the oil and vinegar.
Turn the chicken thighs skin side up and add the oranges to the pan, sprinkle with Italian seasoning. Use the remaining oil and vinegar from the orange bowl to baste the chicken thighs.
Continue roasting for 20 minutes. Until juices run clear and the skin is crispy. If the chicken is done and you want the skin crispier broil for 3-4 minutes or until desired doneness.
Serve and enjoy!
Brisket is a Texas staple. Slow Cooker Beef Brisket with Blueberry Barbecue Sauce is our twist by throwing it in a slow cooker and imbuing it with a blueberry essence. All fun all the time around here! Time to try something fun and different! Slow […]
These Skillet-Fried Chicken Thighs are the best. Just amazing. While not expressly necessary a splatter guard and working kitchen fan are a good idea. In fact, if you have an outdoor burner you may prefer to cook these in the great outdoors because they tend to smoke…a lot. But, they’re worth it!
Skillet-Fried Chicken Thighs
Serves/ Yield: 4
Prep Time: 3 minutes
Cook/ Assembly Time: 32 minutes
Total Time: 40 minutes
- 2 1/2 lbs. bone-in, skin-on chicken thighs
- 1 Tbsp. Kosher Salt
- Fresh ground pepper, to taste
- 2 tsp. lard, tallow, or ghee
Preheat the oven to 475°F. Lay the chicken skin-side-up and sprinkle salt evenly. Top with fresh ground pepper, to taste.
Heat fat of choice in a large (12”) cast iron or other heavy oven-safe skillet over high heat until shimmering hot, but not smoking. Place all the chicken thigh skin-side down in the hot pan. Nestle them all in—it’s okay if they are touching, in fact, it will help cut down on oil splatter. Cook for two minutes. Reduce heat to medium-high and continue cooking until fat renders and skin is golden brown, about 12 minutes. Rearrange and rotate the pan as necessary to ensure even cooking.
Transfer the skillet to the preheated oven and cook for an additional 13 minutes. Flip the thighs skin-side up and continue cooking about 5 minutes more. The skin will look perfectly crispy.
Let rest for 5 minutes and then serve.
Options and Notes: A splatter guard and fan are going to be handy.
So, say on your Whole 30 you are dying to go to that place with the awesome chicken nuggets and is closed on Sundays. Just schedule these babies into your meal plan and you will be a happy camper. Promise. I wouldn’t lie to you.
Prep time: 20 min., plus marinating
Cook time: 20 min.
Total time: 40 min.
- 2 pound chicken breasts, cut into large chunks
- ½ cup dill pickle juice
- 1 egg, beaten
- 2 tbsp coconut milk
- 1 tbsp coconut flour
- 1 Tbsp. Tapioca Starch
- 2 tbsp arrowroot flour
- 1 tbsp paprika (sweet or smoked)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ c. Coconut oil for frying
Refrigerate and marinate the chicken in pickle juice (covered or in a sealed plastic bag) for two to twenty-four hours. Discard the pickle juice.
In a small bowl, mix the beaten egg and coconut milk. Pour over the chicken and mix to coat. Let it sit for about 10 minutes while you prepare the spice mix. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion powder and garlic powder. Discard the egg and milk mixture.
Pour the spice mix into a plastic bag, add the chicken and close the top. Shake, toss, massage however you need to get it done to evenly coat the chicken pieces with the spice mixture.
In a large skillet over medium-high, heat 2-3 tablespoons of coconut oil, enough to coat the bottom of the pan, until the oil is very hot. Add a single layer of chicken. Do not crowd your pan, give the nuggets room to fry, they should not touch each other or the side of the pan. Fry on each side for about 3 minutes. One pound of chicken will take two batches.
Options: This is a good one to double for leftovers. They can be frozen and reheated by popping them into a 425 oven for 12-15 min. Serve with Ketchup or Honey Mustard dipping sauce.