Roasted Chicken Thighs with Lemon and Oregano, Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

When Jim came home from golf we went grocery shopping.  My arms have been hurting so lifting is not in my days work. Came home and made a wonderful dinner.  I started with just a microwaved sweet potato.  While that was cooking I made the following chicken dish and green beans.  Jim served a Cycles Gladiator Pinot Noir from CA.  He said it was not expensive, but it was very good.

Ingredients:

1 lemon (I used a Meyer lemon it was used in the green beans)

4 large or 8 small skin-on, boneless chicken thighs (mine were skinless)

3 t EVOO, divided

3 sprigs of oregano

1 T minced shallot, minced

½ garlic clove, minced (I just used a small one)

1/8 t crushed red pepper flakes

¼ C dry white wine

½ C low-sodium chicken broth

Directions:

1.       Preheat the oven to 425 degrees. 

2.       Very thinly slice half the lemon, discard any seeds. Cut the remaining lemon in 2 wedges. 

3.       Season the chicken with salt and pepper.

4.       Coat a large skillet with 1 t EVOO.  Add the chicken skin side down and cook over medium heat for 10 minutes.  If you have skin on your chicken you need to suck up any extra fat with a bulb baster.

5.       Scatter half the lemon slices over the chicken and half under. 

6.       Transfer the chicken to the oven and bake 6-8 minutes. 

7.       Transfer the chicken and the lemon slices under the chicken to a plate, leaving the top lemons in the pan. 

8.       Return the skillet to the stove top on medium heat.  Keep a hot pad on the handle as it is now burn your skin temperature.  Add the oregano, shallot, garlic and red pepper flakes.  Cook about 1 minute.

9.       Add the wine and cook it down for 2 minutes

10.   Add the chicken stock and cook for 3 minutes.  Squeeze the lemon wedges of their juice into the pan.   Swirl in 2 t of EVOO.  Season with salt and pepper.

11.   Return the chicken to the pan skin side up and top with the caramelized under lemon slices.

This recipe is a keeper.  This chicken was absolutely delicious.  The recipe was hard to follow as written in Bon Appetite, but follow the above and you will be successful.  

Ingredients: 

½ C fresh breadcrumbs

½ C plus 2 T EVOO

Kosher salt and freshly ground black pepper

½ C freshly grated Parmigiano-Reggiano

Finely grated zest of one Meyer lemon

¼ C fresh Meyer lemon juice

¼ C heavy cream

2 # fresh green beans (I buy the very thin French green beans at Costco)

Directions:

1.       Heat the oven to 350 degrees.  (I did this first and then increased the oven temp to accomidate the chicken)

2.       In a small bowl, toss the breadcrumbs with 2 T EVOO, a generous pinch of salt , and a few grinds of pepper.

3.       Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes.  Let cool and then transfer to a bowl and mix with the cheese. 

4.       In a medium bowl, whisk the lemon zest and juice, cream, ½ t salt, and ¼ t pepper.  Slowly whisk in the remaining ½ C of EVOO.  (This looked beautiful)

5.       I microwaved the green beans, but you can also boil and drain. 

6.       Toss with the vinaigrette. 

7.       Transfer the beans to a serving platter and sprinkle with the breadcrumbs.   

I think the chicken overwhelmed the green beans, but they were very good.  Probably better with a steak or a roasted chicken.  I will make again.  This comes by way of my friend Carole who reminded me of it from Fine Cooking Magazine.