Sometimes when we're trying to change our eating habits we're worried that our family will "suffer" with us. Here's the thing, eating well doesn't have to be a struggle AND it doesn't have to be hard to do as a family. We worry we'll be eating the boring chicken breast while our family eats the "fun food"
This recipe is BOUND to be a crowd pleaser. LOTS of flavor using citrus and simple seasonings.
I recommend pairing this with some sautéed kale and maybe some roasted red potatoes. YOu could also put it on top of an arugula salad with red onion and orange slices and goat cheese, but that's just me, and I mean there will be left overs, right? Maybe.
Total Time: 1 hr. 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 8 servings
½ cup fresh lemon juice
¼ cup raw honey (or pure maple syrup)
1 Tbsp. Worcestershire sauce
6 cloves garlic, finely chopped
2 lbs. raw chicken thighs, boneless, skinless (about 8 thighs)
Nonstick cooking spray
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Lemon wedges (for garnish; optional)
Fresh parsley sprigs (for garnish; optional)
1. Combine lemon juice, honey, Worcestershire sauce, and garlic in a nonreactive dish. Add chicken; cover and marinate, in refrigerator, for 1 hour, turning occasionally.
2. Preheat oven to 425° F.
3. Remove chicken from dish, reserving marinade. Arrange in a shallow baking pan lightly coated with spray.
4. Pour reserved marinade over chicken. Season with salt and pepper.
5. Bake, basting the first 20 minutes with marinade, for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Discard any leftover marinade.
6. Garnish with lemon wedges and parsley if desired.
This would count as 1 red container
Recipe credit: Rebecca Pardess