If you’ve followed this column, even just for a little bit, I hope you’ve noticed that I love easy but flavorful recipes. There’s something about taking a recipe that has just minimal ingredients and turning it into something that gives the impression that it took hours to cook. Elevating easy, everyday recipes is what I’m all about. I’ll admit it, I sometimes make meals that are a little more complicated than they should be or that require rare and expensive ingredients. Then, those random, expensive ingredients just sit in my pantry and haunt me, waiting for me to use them again. Don’t get me wrong, I love the occasional complicated recipe because the payoff is just so delicious, but it doesn’t always have to be that way. Those of us who work full time but still love the art of cooking shouldn’t be paralyzed by the thought of going home every night to cook. So here’s proof that delicious meals can be made without hijacking all your time.
There’s this blog that I read sometimes called The Londoner. She travels; she eats well, shops well and cooks extremely well. My friend alerted me to a really easy chicken recipe that The Londoner shared on her site and suggested that I make it almost immediately. I’ve made something similar to this before, but something about it was just different. Oftentimes, foods baked with lemon end up really bitter and not that tasty. In this case, it was perfection. The key is to squeeze the lemon juice on the chicken only after the chicken and the lemon have baked together. Baked lemon doesn’t have as much bite to it as a raw lemon, therefore making it not as bitter. This has been one of my favorite meals to make, and now it’s your turn.
- 4 chicken thighs, skin on
- 1 head of garlic
- Generous amount of dried oregano
- Sea salt or kosher salt
- Black pepper
- 2 lemons, cut into wedges
- Olive oil
Preheat your oven to 350 degrees.
Place the chicken in a baking dish, and surround the chicken with the lemons.
Break apart your garlic head, and place the cloves of garlic all around the chicken; just tuck them in wherever they’ll fit. You don’t even have to peel them. I know, it sounded odd to me too, but I followed along and all went well. Do not peel the garlic.
Generously sprinkle salt, pepper and oregano on the chicken. Do not be afraid to season your chicken-I can’t express that enough. Once you’ve seasoned your chicken, drizzle a bit of olive oil over the chicken, and get ready for greatness.
Bake chicken for 45 minutes to an hour; your kitchen will smell heavenly.
When you take it out of the oven, it looks like a baked chicken dish that took hours to make. Just thinking about it makes my mouth water.
Serve this with a salad or crusty bread. I decided to serve mine with sautéed kale and twice-baked potatoes, which I’m also obsessed with.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.