Chicken legs and thighs, basted with olive oil and lemon, and seasoned simply with a bit of Cajun seasoning, garlic powder, salt and pepper and fresh rosemary and first cooked under the broiler before a quick finishing bake in a hot oven. Pictured here with lady cream peas and buttermilk sour cream cornbread.
Broiled Lemon Herb Chicken
I can't even remember the last time that I cooked chicken under the broiler - I just never think about it. It's really a great time saver, seven minutes on one side, another seven on the other, and then a finish in the oven for about 10 minutes at 450 degrees F for these thighs, and dinner is on the table in no time.
Adapted from a recipe in the now defunct All You magazine, the original recipe called for bone-in thighs, but I pulled out a package of both thighs and drumsticks, and just pulled the legs off a little earlier, tenting them with a strip of foil to keep them warm while the thighs finished.
I'm sure that both bone-in and boneless breasts would work well, but it's been so long that I broiled chicken, I'd have to experiment with the time on those. Boneless breasts would probably not even need a finish in the oven.
Seasoned simply with a sprinkle of salt and pepper, a little bit of garlic powder and Cajun seasoning, if you like, and basted with an olive oil and lemon combo - which by the way, you can switch up with orange juice for a little different twist.
Add a bit of fresh herbs, like rosemary, or even sage or thyme would also work with this recipe, and you have a very simple chicken dish, that is both delicious and quick! Serve the chicken with a starch such as beans, peas or rice and a side salad or green vegetable and you've got a great meal for any busy weekday dinner.
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Disclosure: I received a free copy of All You Eat Well Save Big Cookbook
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