On the very long list of questions that I ask myself constantly and that I am convinced other people are never troubled with — “Where’s my phone?”, “Where did I put my keys?”, “What did I come into this room for?” — “What do I possibly have the energy to fix for dinner tonight besides fried eggs and avocado?” is near the top.
It likely doesn’t help that I often spend my cooking hours chasing some very specific idea (Pistachio Cookie Sandwiches or Savory Waffles!) of what I want to cook next, and that this item often never amounts to dinner; leading to countless days when I realize that I have no plan for what to feed myself when I come back home at 8pm after training. A meal planner, I hope you never mistake me for.
On the worst of these days, I order in.
On the best of these days, I find something that both saves the day and is actually a winner and eventually ends up on this blog, such as Skillet Chicken Fajitas, Caramelized Black Pepper Chicken or Chinese Eggplant.
Last week, Pinterest came to my rescue, and not for the first time.
Why did nobody tell me that roasted chicken thighs are the ultimate weekday night dinner savior?
It’s so hard to mess up with them. They’re done in just over 30 minutes in the oven, but even if you, say, left them in 10 minutes longer, they be just fine. Trust me, I know.
Chicken thighs take on the flavor of whatever your pour over them, without requiring overnight marinade. Because seriously who plans that far ahead a weeknight dinner (okay, probably people who aren’t me.)
The best part about this recipe is that it only requires a few ingredients.
The chicken gets seared, and then put in the oven with the sauce to finish.
A little bit of tang from the lemon, plus the sweet honey, ginger and garlic all come together to add big flavor to this simple meal.
You will love it because it’s easy to make and has the most incredible honey lemon ginger garlic sauce ever. Simple and big on flavor. That’s how we love our weeknight meals!
Honey Lemon Garlic Ginger Chicken Print this recipe!
Inspired by CaféDelites
5 bone-in chicken thighs (skin on or off)
1 teaspoon fine grain salt
¼ teaspoon ground black pepper
4 tablespoons honey (pick one with a mild taste)
Juice of 1 lemon
1 tablespoon soy sauce (use wheat-free soy sauce or coconut aminos to keep it GF)
1 tablespoon rice vinegar
1 garlic clove, minced
1 (2-inch) piece of ginger, grated
6 garlic cloves, peeled
1 tablespoon olive oil
Lemon slices and chopped scallions, to garnish
Preheat oven to 360°F (180°C) and place a rack in the middle.
In a bowl combine honey, lemon juice, soy sauce, rice vinegar, garlic, and ginger.
Place chicken thighs in a shallow dish and season with salt and pepper.
Pour 2 tablespoons of sauce over the chicken and rotate each thigh to coat evenly.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken side down first until golden, about 4 to 5 minutes. Flip and sear on the other side.
Remove from the heat and drain the excess fat from the skillet.
Arrange chicken thighs in the skillet, add garlic cloves, pour the remaining sauce, and bake for about 40 minutes, until cooked through and juices run clear (basting the chicken with the pan juices a couple of times.)
When the chicken is ready garnish with lemon slices and chopped scallions.
One serving yields 371 calories, 20 grams of fat, 19 grams of carbs, and 29 grams of protein.