A Sarcastic Appetite

Weeknight Dinners: Chicken
September 1, 2014, 8:00 am
Filed under: Recipes | Tags: ,

Weeknight Chicken Dinner

You fair readers seem to care a lot more about the terrible dates I go on and the fun activities I plan for you than anything I’m cooking at home, but as this is “technically” a food blog I figured I should throw you a couple food posts every now and again. I often get asked what I cook during the week, and one or two nights that answer is usually chicken. But instead of taking my own crappy photos of the versions I’ve cooked (see above), I thought I would do you one better: link to a couple of my favorites, with my adjustments noted. Their photos are much nicer; gaze upon them fondly. And tell me if you end up making any of these.


Spatchcocked Chicken, from Food52 via Yummy Books: I just tried this for the first time a couple weeks ago, and the only problem was realizing about five minutes in that I don’t actually own a good pair of kitchen shears. So I kind of butchered the job (ha ha), but the result was still delicious. Shove some herbed butter under the skin and roast it at 425 for 45 minutes, or follow any one of Cara’s suggestions.


Chicken Legs Baked in White Wine, Olive Oil & Parmigiano Reggiano, from Alexandra Cooks: If you’re not yet cooking chicken thighs, you need to start, and this is a good one to begin with. I typically use just thighs here instead of a mixture, and roast for 45 minutes at 425°F. It works like a charm every time, and the apartment smells heavenly as they cook. I have long since stopped measuring the wine and the olive oil; just glug a fair amount of both into a bowl with the other ingredients and you’ll be fine.


Perfect Pan Roasted Chicken Thighs, from Bon Appétit: when I’m in a rush to get dinner on the tv trays table, this is my go-to. The thighs roast skin side down in a pan for about 6 minutes on a fairly strong medium heat (cover to reduce splatter) before being flipped and thrown into the oven at 425 for about 20 minutes. I use a different baking dish for their time in the oven as the oil from the pan smokes too much in my oven. Do what you will.


Mustard Chicken: ok, ok, now you have to go look at some truly terrible photos, and for that I sincerely apologize. This one’s been in the rotation for a long time; it was a childhood favorite that we still haven’t soured on, and for good reason. Plus, I love this recipe because it necessitates a bottle of wine – which means the cook needs to have at least one glass.


Soy-Glazed Chicken Thighs from Bon Appétit: notice a theme here? Seriously, enough with the boneless, skinless chicken breasts. These thighs only require a 30 minute marinade, and I never include the aniseed because I never have it. I also rarely bother with “spooning fat off” the remaining sauce because there’s usually not enough, but maybe that’s just me.