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Easy Chicken Dinner Recipe
Author Brenda Edith
INSTRUCTIONS
1. Pre-heat your oven to 400 Degree Fahrenheit.
2. In a pan dish place 7-9 bone in chicken thighs about 3lbs.
3. To the chicken start by adding the juice of 1 large lemon. Now add 6-9 medium garlic cloves making sure you tuck the cloves in between the chicken thighs. If you’re not big on garlic cloves, instead add 1/2 tsp of ground plain granulated garlic.
4. Then add 1 tsp of dried Mexican oregano across the chicken. 5. Now Garnish the chicken with the fresh Rosemary, and Fresh Thyme.
6. Next add 1 tsp of arrowroot starch or cornstarch across the chicken. This will thicken the sauce and help the chicken lightly crisp up.
7. Pour 1/3 cup + 2 Tbsp of Olive Oil then add 1 tsp of sea salt across the chicken, and 1/2 tsp of smoked paprika.
8. Now it’s Time to mix up the chicken and make sure every chicken thigh gets evenly marinated. Instead you can dump all of this in a bowl, but I’ve mentioned before that in order to minimize my dishes I just mix it in the pan.
9. Tightly cover the pan with foil, poking about three 1 inch slits to allow the vapor to escape. Place the chicken in the 400 degree Fahrenheit oven for about 45 minutes. Chicken thighs should reach an internal temperature of 165 Fahrenheit to be considered safe to eat, as per USDA guidelines. This should be measured using an instant read thermometer in the thickest part of the thigh. If your chicken needs more time add more time with 10 minute increments, I cooked my chicken for a total time of 50 minutes. And on the last 10 minutes I removed the foil to allow the chicken to crisp up lightly.
10. Serve with mashed potatoes, and sautéed green beans/mushrooms. Enjoy!
DAIRY FREE MASHED POTATOES
INGREDIENTS
8-10 medium yukon gold potatoes
1 cup melted earth balance dairy free butter
1 tsp sea salt
3 tbsp unsweetened almond milk
sprinkle of black pepper
INSTRUCTIONS
Boil about 8 cups of water in a medium pot. Enough water to cover the potatoes.
Wash potatoes, peel, and halve the potatoes.
Add the potatoes to the boiling water and allow to cook for 10-15 minutes until fork tender.
Drain potatoes then add them inside a large bowl.
To the bowl add 1 cup melted dairy free butter, 1 tsp of sea salt, 3 Tbsp unsweetened almond milk.
Whisk the potatoes until creamy fluffy consistency. Sprinkle black pepper to garnish. Enjoy!
MUSHROOMS AND GREEN BEANS
INGREDIENTS
8 oz sliced cremini mushrooms
3 cups of steamed French green beans
2 tbsp extra virgin olive oil
1/2 tsp of sea salt
black pepper for garnish
INSTRUCTIONS
In a medium heated stainless steel pan add the mushrooms. Allow the mushrooms to cook down. You can encourage this by placing a lid partially so that they can release some steam. They will release water but later will begin to dry out.
When the mushrooms begin to dry out add the drained steamed green beans. Add the olive oil and salt. Mix the vegetables and reduce the heat to low medium heat and allow to cook for 5-8 minutes.
Garnish with black pepper, Enjoy!
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1:01-2:45 Workout Routine (motivation)
2:46-3:27 Health Vlog (welcome back)
3:28-4:34 Grocery Shopping (sprouts farmer’s market)
4:35-6:57 Healthy Grocery Haul
6:58-9:42 Easy Chicken Recipe (healthy dinner)
9:43-10:13 Dairy Free Mashed Potatoes Recipe
10:14-11:03 Healthy Side Dish
11:04-11:34 Cozy Dinner Ready
11:35-11:52 Tea Time
11:53-12:27 Wellness Favorites (february favorites)
12:28-13:10 Cold Remedies
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14:48-15:31 Stomach Ache Remedies
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15:46-17:14 Electrolytes
17:15-17:24 Favorite Protein Bars
17:25-17:49 Oregano Oil Benefits
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Easy Chicken Dinner Recipe
Author Brenda Edith
OVEN BAKED CHICKEN THIGHS
INGREDIENTS
3lbs or 6-9 bone in skinless chicken thighs
1 juice of large lemon
9 medium garlic cloves
5 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 tsp sea salt
1 tsp mexican oregano
1 tsp arrowroot starch or cornstarch
1/2 tsp smoke paprika
1/3 cup + 2 tbsp extra virgin olive oil