Hello, and welcome to another week! I don’t know about you, but I’ve been pretty hardcore procrastinating lately. I gave myself a break, but now I’m struggling to get motivated again. I think I gave myself an inch, and my subconscious is trying to take a mile.
I have a mountain of laundry needing folded, interviews to do and articles to type, and a basement family room to rearrange and organize. If I could just get myself to move and start it, I would dive in and get it all done. But the very thought of taking the action needed to start it is being met with severe resistance. And I absolutely hate feeling that way. Therefore, I’m using the power of force to get me moving.
I haven’t even felt like blogging, but here I am, back at it anyway! Don’t want to do it? Too bad…I’m forcing myself to do it anyway! So I’m starting here, then I’m moving on to one of the other things I’ve been putting off — scheduling an interview, folding the laundry, or giving the family room a facelift. Wish me luck!
Last week I put chicken thighs on the menu because Aldi had a sale on them…$0.79/lb! It turns out they didn’t have any left at that price by the time I got around to shopping on Sunday, but it was already on the menu and the shopping list so we went to Sams and picked up a package for $1.09/lb instead. $8 for a giant package of chicken? I’ll take it!
As for a recipe, I decided to borrow my go-to for when I do a whole chicken. I love chicken roasted with garlic and sage, so I used that for the chicken thighs, then paired it with some red potatoes and a spinach and arugula salad. It made more than enough for dinner Thursday night, plus lunch and leftovers for Friday.
Garlic & Sage Baked Chicken Thighs
- 5-6 lbs of chicken thighs, or about 10 thighs, skin on
- 2-3 tbs dried sage
- 2 tsp minced garlic
- 1/4 tsp garlic powder
- 1/2 cup (1 stick) butter
- salt & pepper to taste
- several cherry or small tomatoes
- Preheat oven to 425.
- Cut butter into a few chunks and place in a bowl. Add garlic, and mix until butter is in spreading consistency.
- Gently lift the skin on the chicken thighs, and smear half of the butter and garlic mixture under the skin. Then rub tops of skins with remaining butter and garlic.
- Add tomatoes over and around the chicken thighs. If the tomatoes are larger in size, you’ll want to cut them up a bit.
- Salt and pepper the dish to your own personal taste. Then, sprinkle the garlic powder and sage on top.
- Place in the oven, uncovered, and bake 40-45 minutes, or until the chicken reaches 165 degrees.
You guys…this turned out SO good! This is actually the same recipe (minus the tomatoes — I added those because I had garden tomatoes to use up) that I use for whole roasted chicken and the flavor is so amazing! It is quite a bit of butter, yes. But in all honesty the majority of that butter ends up melted in the bottom of the dish, which you can then lift the chicken out of. It gives a great flavor and also helps to crisp the skin — but if you’d rather you can definitely swap out butter for some extra virgin olive oil.
I served the chicken thighs with some chive potatoes and a spinach salad. For the spinach salad I had some apples in the fridge, so I chopped them up small and tossed into a spinach and arugula mixture along with some walnuts and a bit of freshly shredded parmesan. Then sprinkled on some salt and pepper and topped with a drizzle of olive oil and white balsamic. It was pretty delicious and tasted amazing with dark meat chicken! Subbing in some lemon juice for the white balsamic would also be pretty good on this salad.
If you try this chicken I hope you love it as much as we did! I will see you back here soon with my next Mediterranean Monday recipe, coming up in two weeks. Until then…stay tuned for more life updates!