Now, let me tell you about this chicken recipe – it's a total crowd-pleaser. Folks think I've taken some fancy culinary course to whip up this deliciousness, but honestly, it's a breeze to make, and you can even prepare it in advance. The real superstar in this dish? It's the sumac, no doubt!
Ingredients:
2 pounds of chicken thighs with skin and bone
7 tablespoons of olive oil
2 to 4 cloves of garlic, peeled and minced
2 to 3 tablespoons of black peppercorns, partially crushed
A couple of handfuls of fresh flat-leaf parsley, finely chopped
Fresh juice from one lemon
Kosher salt
2 tablespoons of sumac
Tips:
Marinate this chicken for a minimum of 48 hours. I recommend preparing it on Sundays during meal prep for the week, allowing it to soak up the delightful flavors until it's ready to be roasted on Tuesday or Wednesday.
To partially crush the peppercorns, employ a mortar and pestle. This can be a simple task assigned to your sous-chef (perhaps your kids or partner).
Don't skip the sumac! This wine-colored ground spice, crafted from dried berries, offers a tantalizing blend of tanginess, smokiness, earthiness, and subtle sourness. Sumac is an excellent way to introduce acidity and vibrant color to your dishes.
Ensure thorough chicken cleaning. I prefer to wash my meat by soaking it in warm saltwater to aid in bacterial removal. After a 10-minute saltwater soak, rinse the meat with cold water to maintain its texture. Drain, air dry, and then pat it dry with a paper towel.
Instructions:
Wash the chicken thoroughly to ensure it's impeccably clean and ready for roasting. Pat it dry with paper towels.
Create the marinade by combining crushed peppercorns, lemon juice, minced garlic, chopped parsley, and olive oil. Place the chicken thighs in a snug container, ensuring they are completely immersed in the marinade. Pour in the marinade.
Use your hands to evenly distribute the marinade, ensuring every nook and cranny of the chicken is thoroughly coated. Flip the chicken thighs, so they are skin-side up, and cover the container with plastic wrap or a lid. Refrigerate, and I recommend flipping them once a day until you're ready to cook.
Note: Ovens can vary significantly. What's 375°F in one oven might not be the same in another, and heat distribution within an oven can also differ. Therefore, monitor your chicken carefully the first time you make this dish. You'll develop an instinct for the perfect cooking time, temperature, and color.
Roasting Instructions:
Start by roasting the chicken thighs, skin-side up, in a roasting pan at 375°F. After about 20 minutes, when they begin to brown, reduce the temperature to 350°F. While you can simply place them in the oven, I like to keep a close eye on the progress.
Aim for a beautifully browned exterior. Developing your sense of this is essential for becoming an intuitive cook who relies on sight, smell, and sound rather than following a rigid recipe. Recipes are excellent guides, but to truly excel as a cook, listen to your own culinary instincts.
The chicken thighs typically take about 30-45 minutes to roast. They are done when the skin is irresistibly crispy and deeply brown. If the color isn't quite as you'd like it at the end, you can briefly increase the oven temperature to around 375°F for the last 5 minutes until you achieve the perfect hue.
Serve with parmesan roasted broccoli and sauteed corn.
Parmesan Roasted Broccoli Recipe
You won't believe what this recipe does – it turns even the non-broccoli fans into broccoli lovers! Roasting it at a high temp works wonders, giving it that irresistible crispy texture and enhancing its flavor and natural sweetness. My kids? Well, they can't resist swiping those crispy bits right off the pan, and I'm not kidding! Enjoy your delicious Parmesan roasted broccoli as a tasty side dish!
Ingredients:
1 lb (450g) broccoli, sliced into florets
2 tablespoons butter, melted
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Broccoli: In a large bowl, toss the sliced broccoli with the melted butter and olive oil until the broccoli is evenly coated. Season with salt and freshly ground black pepper to taste.
Roast the Broccoli: Transfer the seasoned broccoli to a baking sheet, spreading it out in a single layer to ensure even roasting. Roast in the preheated oven for about 20-30 minutes or until the broccoli is almost tender.
Add Parmesan Cheese: Remove the broccoli from the oven and evenly sprinkle the grated Parmesan cheese over the top.
Finish Roasting: Place the baking sheet back in the oven and roast for an additional 5 minutes, or until the Parmesan cheese has melted and formed a slightly crispy crust.
Serve Immediately: Remove from the oven and serve the Parmesan roasted broccoli immediately while it's hot and flavorful.
Simple Sauteed Corn
This sautéed corn recipe? It's a breeze – quick, easy, and packed with sweet, crunchy deliciousness. Plus, it's a cinch to whip up with just four ingredients, and it takes only 5 minutes to cook. Makes that corn taste even sweeter, right? Enjoy this flavorful and simple corn dish as a tasty addition to your meal!
Ingredients:
1 tablespoon butter
2 ears of fresh corn, husked and kernels sliced off the cob
Salt and pepper to taste
Instructions:
In a 10-inch frying pan, heat the butter over medium-high heat just until it begins to brown, creating a nutty aroma.
Add the sliced fresh corn, chopped fresh thyme, and finely chopped red onion to the pan.
Sauté the mixture for 4 to 5 minutes, stirring frequently. You'll notice the sugars from the corn and onion start to caramelize, creating a delightful flavor and aroma.
Season the dish with salt and pepper to taste, adjusting the seasoning according to your preference.
Serve the pan-seared fresh corn warm or at room temperature, as a delightful side dish.