Chicken Thighs With Green Sauce Recipes
SHEET-PAN HONEY MUSTARD CHICKEN
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN THIGHS WITH GREEN SAUCE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h15m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
- Cover the skillet securely and cook over very low heat for 1 hour.
- Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
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