Wednesday, January 25, 2012

Lemon Chicken with Rosemary Squash




Sunday Cooking with Sis
Week of 1/22

Chicken thighs are cheap and so easy to make well. They are pretty much my go to when money is tight and I need food for the week.

I happened to have squash, but this works with zucchini and potatoes too, but potatoes have to be cooked longer. I threw in freshly grated Parmesan cheese that isn't in my recipe because I had it in the fridge and it just sounded good. Adding cheese is always a bonus.

Ingredients



  • 6 chicken thighs, bone in with skin



  • 1 tsp garlic powder



  • 2 tsp paprika



  • 1/2 tsp oregano



  • 1/3 cup lemon juice (or juice of 1 lemon)



  • 1/2 cup water



  • 2 medium yellow squash, sliced in circles



  • 1 tbsp rosemary, chopped



  • 1 tsp garlic powder



  • 1/4 cup Parmesan cheese, grated



  • 1 tbsp coconut oil
  • Instructions




    1. Sprinkle squash with herb mixure



    2. Heat coconut oil in large skillet, add squash and cook until lightly browned on both sides,



    3. Season chicken pieces with garlic powder and paprika, place in shallow baking pan skin side down.
    4. Combine remaining ingredients, pour over chicken. Bake uncovered at 375 degrees for 40-45 minutes. Turn chicken, sprinkle with Parmesan and continue cooking another 20 minutes until skin is brown and crispy.


    5. Yield: 6
      Prep Time: 10
      Cook time: 60

      Nutrition

      Calories: 226




    6. Fat: 17



    7. Sodium: 71



    8. Total Carbs: 3



    9. Dietary Fiber: 1



    10. Protein: 14



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