During a time where we’re sheltering in place and don’t have a lot of our typical social events or small joys to get us through the week, decadent chicken dinners are real winners, especially if they can be made with ingredients we’ve stocked the freezer with.
When using frozen green beans, either defrost or partially cook them before adding them to the skillet, or steam them fully and toss them in the garlic butter once the chicken is cooked.
I love the method of deboning skin-on chicken thighs in order to get the crispy chicken skin but not have the bone on your plate.
When we ate chicken when I was a kid, it was always boneless skinless chicken breasts. This recipe was a delicious introduction into crispy, juicy, skin-on chicken thighs.
This crispy, juicy chicken relies on a day-long brine in a cold salt water bath in order to keep the thigh meat juicy, and a relatively long cook time in a very hot oven to get the skin brown and crispy. Don’t give up if the skin isn’t brown at 40 minutes — keep cooking until it is.
This is one of the most intensely delicious new recipes we’ve tried in a long time. You rub a mixture of honey, butter, and miso paste on the outside of chicken thighs and between the skin and the meat, and then roast the thighs in the oven. This juicy, flavorful chicken has golden crispy skin and is easy enough for a weeknight, but special enough to serve to company.
This is one of my favorite recipes. Arrange cubed onion and butternut squash on a baking sheet, and top with chicken thighs. Roast everything together, then blend the vegetables into the soup and add the chopped chicken meat.
The chicken juices and butternut add a delicious richness to the soup. I always double this recipe so that it makes dinner for several nights.