I’m seriously on a major chicken kick these days. I don’t know what it is, but I can go weeks without eating chicken and then all of a sudden it’s all I’m craving for an entire week or two. I tend to go through these phases when I’ll binge on a specific food for a week or so before moving on to something else. Like cacio e pepe. Or spaghetti squash. And right now…it’s chicken.
Over the last week, I’ve made this Pan-Roasted Chicken recipe a few times, and served it with a mixed green salad*. This recipe uses chicken thighs and legs, seasoned with just salt, pepper and garlic powder. If you don’t have garlic powder on hand, no worries. You can use pretty much any fresh herbs or lemon zest, if you have it. Just be sure to finely chop the herbs and sprinkle over the chicken right before it goes in the oven.
*Sidenote – I’m currently loving this salad blend which includes baby kale, chard, spinach, and more. It’s the perfect combo for practically any salad, and you can even saute it for a veggie side.
Here are a few tips to help you out with this trusty, go-to recipe: