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Entries in Chicken Thighs (4)


Meal Planning #3

I am doing weekly meal plans in our house and am serving up a lot of tasty dishes each night, however I can't seem to get my act together to do a downloadable grocery list and recipe sheet each week for you guys. In an effort to still share the recipes I'm making, I am just going to do a modified version - complete with (at minimum) a link to the recipes I use to base the meals off, and if it's a good week, you'll get the modified version typed out on here.

On another note - while planning meals may take a bit of extra time up front - it without a doubt makes the week easier and greatly reduces the cost of our grocery bill. I mix and match recipes that require a lot of new ingredients with those that require minimal, cheap ingredients or only require things I have stockpiled in the house. I try and do 1 fish dish, 2 meat, 2 vegetarian, and 1 salad or pasta. As I've said before, the 7th night is reserved for leftovers or eating out. This system seems to work well and provides us with a wide range of meals. I find if I spend 30-45 minutes selecting recipes and putting together a grocery list, I can do my shopping in 45 minutes too - which, as I have quickly learned, is crucial when toting around a 2.5 month old.

Without further ado, Meal Planning #3:

1. Mayoless Pasta Salad from Skinnytaste.com

2. Zucchini Lasagna from Skinntyaste.com

(Make sure you let the zucchini sit with salt on it for at least 30 minutes to remove the moisture. Otherwise your lasagna comes out very watery!)

3. Orzo with Feta, Basil & Shrimp from William Sonoma

4. Herb Grilled Chicken from Fine Cooking & baked sweet potato on the side

(Using a fork, puncture sweet potato with holes. Place sweet potato in microwave in 2 minute intervals, rotating at each point. It should take 4-6 minutes for a single sweet potato to cook.)

5. Simple salad with Creamy Hummus Dressing from Simple Food Healthy Life

(My very basic salad consists of red leaf lettuce, diced tomatos, onions, and peppers, and a bit of cheese.)


Roasted Chicken Thighs over Red & Brown Lentil Puree

This recipe turned out better than I expected. If you can set aside the muted look of the final product (it has a LOT of brown to it), than it is definitely worth the effort. If you have a love affair with lentils, this is the perfect dish for you. The flavors that are cooked out of the leeks and onion produce a powerful combination. When mixed with lentils, the result is even better. If you puree the lentil mixture to just the right degree, you will end up with a mostly smooth dish that has small pieces of whole lentils and slivers of onion mixed in. The chicken is roasted with very few ingredients, leaving the lentil puree to take the show. Freshly sliced tomatoes are the perfect garnish for this dish.

Roasted Chicken Thighs over Red & Brown Lentil Puree

Chicken Thighs

  • 4 boneless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cumin

Red & Brown Lentil Puree

  • 2 leeks
  • 1 yellow onion
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 cup green lentils
  • 1 cup red lentils
  • 3 cups vegetable stock
  • 1 cup water
  • 3 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  1. Place lentils in a bowl and fill with water. Let soak for 1-4 hours. Drain when completed.
  2. Roughly chop onions, leeks, and garlic. Set aside.
  3. Heat 1 tbsp olive oil in large pot over high heat.
  4. Add garlic and onions and sautee until translucent, approximately five minutes.
  5. Add leeks and sautee for another 2-3 minutes.
  6. Add vegetable stock, 1 cup of water and lentils. Stir.
  7. Add lemon juice, turmeric, cumin and salt. Stir again.
  8. Cover and reduce heat to medium. Let simmer for 40 minutes. 
  9. While you are waiting for the lentil puree to cook, preheat the oven to 400 degrees F.
  10. Place chicken thighs in a 9x9 glass casserole dish and drizzle with 1 tbsp of olive oil, 1 tsp of cumin and 1 tsp of salt. 
  11. Place chicken thighs in the oven and roast for 10 minutes. Remove and flip the chicken thighs. Cook for another 10 minutes. Check to ensure they are thoroughly cooked by slicing in to the thickest portion of one thigh. If they are, remove and cover with foil. If they are not, cook for another 3-4 minutes and repeat.
  12. After 40 minutes of simmering, taste the lentils to make sure they are not still firm. They do not have to be soft but completely firm means you aren't ready for the next step. If they are still too firm, cover and let cook for another 15 minutes.
  13. Using an immersion blender, food processor, or regular blender, pour contents of the pot and blend until the ingredients are mostly pureed. Return ingredients to the pot.
  14. Add sherry vinegar and let simmer over low heat for 5 minutes.
  15. Serve in a bowl with lentil puree and chicken thighs on top. Freshly sliced tomatoes are the perfect topping.

Rosemary Thyme Chicken Thighs

Light, flavorful, piney, and aromatic. That is exactly how I like my chicken. This marinade is incredibly quick to make and is perfect for those nights when you just aren't sure what else to cook. Marinate the chicken thighs with just four ingredients, place them in a heavy bottom pan and cook on the stove top for 20 minutes. Serve this chicken with Dad's Brussel Sprouts and Maple Glazed Buttercup Squash for the perfect dinner that will please everyone in less than thirty minutes.

Rosemary Thyme Chicken Thighs

Servings: Marinade for 4-5 chicken thighs

  • 4 tbsp olive oil (reserve 1 tbsp for cooking)
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp salt
  1. Whisk together all ingredients.
  2. Place chicken in a bowl and pour marinade over top.
  3. Let chicken marinade for at least 20 minutes.
  4. Place 1 tbsp olive oil in heavy bottomed pan on the stove over medium heat.
  5. Add chicken and cook for 5-8 minutes per side.



Sweet & Spicy Chicken Thighs

This spicy rub followed by a sweet honey and apple glaze is the perfect combination. The skin was just the right level of crispness and the chicken thigh was juicy and moist.  The sweetness of the honey/cider vinegar glaze hits your tounge first, followed by the spicy rub. It is an easy recipe to throw together with ingredients that are almost guaranteed to be in your pantry. It requires no marinating so it took all of 20 minutes from start to finish. Just the type of recipe I need for a last minute meal. I served it with a small side salad, as well as a lentil and kale sautee.




Sweet & Spicy Chicken Thighs

Servings: 4 chicken thighs

Serving Size: 1 chicken thigh

Nutrients per Serving: 110.9 calories; 3.3g fat; 57.3mg cholesterol; 657.0mg sodium; 251.3mg potassium; 7.6g carbohydrates; 14.3g protein

  • 2 garlic cloves, diced

  • 2 tsp chili powder

  • 1 tsp salt

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp ground red pepper

  • 1/2 tsp ground cinnamon

  • 4 skinless, boneless, chicken thighs

  • 4 tbsp honey

  • 1 tbsp cider vinegar


  1. Prepare a small cookie sheet by covering it with foil and spraying it lightly with non-stick cooking spray.

  2. Combine dry ingredients in a medium-size bowl. Add chicken thighs to bowl and toss to coat them thoroughly.

  3. Turn broiler on.

  4. Place chicken on pan and broil chicken for 5 minutes on each side. Careful not to let cook any longer or dry rub will burn.

  5. Combine honey and cider vinegar in a bowl. Whisk together.

  6. Remove chicken from oven and brush honey/cider mixture on chicken.

  7. Broil 2-3 minutes. Remove chicken from oven and turn over. Brush honey/cider mixture on the second side.

  8. Broil 2-3 minutes.

  9. Make a mini-slice in the under side of one piece of chicken to ensure that it is thoroughly cooked.