LEMON PEPPER CHICKEN, AM I RIGHT?

March 26, 2018

 

If I'm being completely honest... I'm an amazing cook. Forget the fact that I'm from the south and food is a religion. I just love to cook mainly because I love to eat. I'm also from a family where dinner is silent because food is life and we're too busy eating to talk. That being said, I'm also extremely picky. I always say that because I was never made to try anything, so I never learned to like anything....except chicken [insert stereotypes and racially insensitive jokes here].

It's never even just fried chicken, which is lovely. It's all chicken. Chicken alfredo, BBQ chicken, pulled chicken, spicy chicken, chicken tenders, chicken nuggets and so on. All chicken is good chicken or so I thought. Recently, my mother has gotten into Lemon Pepper Chicken and I am just NOT a fan. Like...I don't understand the need to put lemons on my chicken. The entire notion seems odd, unnecessary and quite frankly offensive. Unfortunately, it's her favorite and every time I came home or she would visit me in NYC it became a drama because now we had to make separate dishes one for everyone who ate the nasty chicken and then one for me, the normal child. There I said it. Eventually, I decided to keep peace in the house and lower my grocery bill I better find a way to like this gross abomination.So I got creative.

I'm not gonna lie, I thrived. The trick was to make the dish more complicated. Give the lemon a purpose and the meat an edge, so to speak. I must warn you, this recipe is delicious, different and Iife-changing. My man started acting right, my skin cleared up and I lost 7 pounds.

 INGREDIENTS
 

4 boneless chicken thighs (skin-on)

1 stick of butter

1 purple onion (sliced)

a bundle of rosemary and thyme

1 cup of crushed garlic

Extra-virgin olive oil

2 Green peppers(sliced)

3 Lemons (sliced)

Course black pepper

Kosher Salt

Your favorite white wine
Honey

 

 

 

 

INSTRUCTIONS

 

Pour yourself a glass of wine. Drink it. Pour another.

Pre-heat your oven to 400 degrees. Heat your favorite cast-iron skillet on the stove for about 5 minutes - let it get HOT! Take a sip of wine. Put a third of the stick of butter in the pan (don't @ me), let it melt for a second and then add in the chicken thighs - skin facing down. Let brown for about 4 minute and  then flip and let sit for another 4.

At this point, your chicken should be colored and your house full of smoke. Now, place half of your: butter,onions, peppers, lemons and herbs at the bottom on the pan. Shower with olive oil, pepper and salt. From there, transfer the chicken to the roaster, placing on top of the other ingredients and then cover with the rest of your ingredients. Pour a heavy poured glass of wine on the chicken. Take 2 more sips. Sprinkle with olive oil, salt and pepper. Take another sip.

Place in the oven for about 15 minutes.Take out drizzle with honey.Place back in over for another 3-5 minutes (until no longer pink and temping at 170 degrees Fahrenheit)


Finish the bottle.  Open a new one.

Take the chicken out. Let sit for a few minutes. Then serve with wild rice, spinach and gossip.

 

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