Does back-to-school time have you humming a few bars of the weeknight dinner blues?
Try this recipe and then see if you don’t have a little spring in your weeknight step. The bracing herbal flavor of fresh rosemary (do try and get fresh for this, as it makes a big difference)! The citrusy zing of lemon zest! These simple flavors turn everyday chicken thighs into something special. Also, the quick dredge in flour and sauté in a bit of oil creates a dish something between fried chicken and roasted chicken — crisp and moist.
And the choice of bone-in, skin-on thighs means you will have a great juicy chicken dinner. In fact, it’s one that is pretty hard to overcook. You can serve these right in the pan at the table (as long as everyone knows the pan is hot).
These would be great with some rice or any kind of grain to soak up some of the pan sauce you’ll have once the chicken is cooked. Round out the plate with a simple green vegetable, like sauteed Broccolini or Swiss chard, or some roasted asparagus.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/