Rosemary Chicken Thighs

I was purchasing chicken thighs for a yummy Slow Cooker Chicken Curry recipe (I'll post soon... its good), and was supposed to get boneless, skinless thighs... I knew this, so how did I end up putting a bag of frozen chicken thighs that were still connected to their skins and bones... I don't know. Must have been on sale.

Here is my creation. A spin off of Chicken Under a Brick (a recipe I'll share once I try making it myself).

Chicken Thighs
Extra Virgin Olive Oil (what makes is extra?)
Garlic Powder
Rosemary
Lemon Juice
Salt and Pepper

Place frozen chicken thighs on a baking sheet. Drizzle each thigh with extra virgin olive oil. Season with garlic powder, dried rosemary, salt and pepper. Pour lemon juice over each thigh (try not to take off the seasonings). Bake in oven for one hour at 350º or until chicken is cooked through.

It was really yummy, if I do say so myself. The only bad thing is that most of the flavor was in the skin... which kind of makes it unhealthy when you are forced to consume the skin to get all of the yummy flavoring. *sigh*

Whatever, what-e-ver! o\/\/o

I am no good at this blog moderator thing. If you try a tasty new recipe and LOVE it, take some time and share it (especially if it is moderately healthy, I am on the hunt for those!).

Love, The Slacker Chef

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is in the Oven... I'll comment on how it tastes. I am WAY excited. Got it from HERE.