Thursday, March 7, 2013

Lemon Wedge Roasted Chicken


It's In the Thighs!


I have a huge love of Chicken, if you have not already figured that part out. I used to just be a breast girl, until one day I went shopping and I saw some beautiful thighs.


I was hooked, I browned those thighs up in a little olive oil and butter with creole seasoning and black pepper and they were the most flavorful piece of chicken I have ever eaten.


At the time I was so thigh-ignorant I did not realize the amount of flavor lurking in such an underused piece of chicken. Well, I am reformed and I use thigh meat all the time. I am still a breast girl, but thighs are running close second in the chicken loving department.



I am going to serve my lemon wedge chicken with a side of creamy mash potatoes and roasted asparagus spears. 


Lemon Wedge Roasted Chicken 

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hr 10 minutes
Servings: 4

Ingredients:

8 chicken thighs, bone in, skin on
2 lemons, zested, juiced, sliced into wedges
6 cloves of garlic, chopped
6 tbsp. extra virgin Olive oil
2 tbsp. creole seasoning
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. smoked paprika
1/2 tbsp. chili powder
2 tsp. dried thyme

Directions:

In a large oven proof casserole place chicken, coat with olive oil and all the seasonings, making sure to rub under the skin without breaking the skin apart.

Add lemon juice and zest on top of chicken and add garlic. Place lemon wedges under chicken skin. Cover dish with saran wrap and place chicken in the refrigerator to marinate at least 1 hour or overnight.

Preheat oven to 425 degrees

Remove chicken from refrigerator while oven pre-heats. Remove saran wrap and bake chicken for 45 minutes to 1 hour. In the last 10 minutes of cooking remove lemon wedges from under the chicken skin and place on top of chicken breast for the last 10 minutes of cooking time. 
 

11 comments:

  1. Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! :)

    ReplyDelete
  2. I marinated this in the morning, and it's now cooking in my oven. Can't wait to taste it!

    ReplyDelete
    Replies
    1. Thanks Mona, I hope you enjoy it. I am about to eat my second piece but this time with buttermilk mashed potatoes.

      Delete
  3. These look so good. Thanks for sharing. We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? I'd love it if you could bring these over.

    http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-6/

    Have a wonderful week,
    Linda

    ReplyDelete
    Replies
    1. Thanks Tumbleweed,
      I would love to share.
      Lisa

      Delete
  4. Lisa, I am making this as soon as we get back into town next week! This looks absolutely delicious. I love chicken thighs, they don't get enough recognition. What's the difference between creole and cajun seasoning? I think I have a container of cajun seasoning, do you think I can use that?

    ReplyDelete
    Replies
    1. Hello Renee, there is no difference between creole and cajun seasonings, LOL, that's it, don't tell my Creole family and friends. OK, LOL

      Delete
    2. I won't say a word! :-) Can't wait to make this-- I'll let you know how it turns out!

      Delete
  5. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Jill I tried to respond, and pressed remove, not sure how to fix it. Sorry, but thank you for pinning my recipes. I will learn how to use this site, LOL.

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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