This is the chicken dish we made this weekend. It was so delicious when we had it and was even better a few minutes ago when I awoke in the middle of the night raiding the frig looking “for a little something”. For those of you following my blog you know I’ve been WAY under the weather for the past twelve days. Tonight was the first night in many that I wasn’t in a major cough medicine coma. I’ve slept so much I almost have bed sores 😉. And thus here I am bringing you my readers up to speed with my great dinner.
In addition to the chicken, we had grilled summer veggies. By the way these are also EXCELLENT cold in the middle of the night. (I’m just saying…)
These rolls completed our meal. I learned about these recently from my dear friend Molly. They’re delicious and heat up straight from the freezer in nine minutes.
So let’s get down to the recipes;
Dry-rubbed Grilled Chicken 🐓
8 boneless skinless chicken thighs
2 tsp lemon zest (from two lemons)
1 tsp sumac
1 tsp za’atar (a Middle Eastern spice found at specialty markets)
2 tsp kosher salt
1 tsp freshly ground pepper
Mix together all the spices and zest.
Pat the chicken dry with a paper towel.
Sprinkle the spice mixture all over both sides of the thighs.
Pop in the frig for at least an hour.
Grill over low heat until done (about 15-20 minutes).
Grilled Summer Veggies 🌶 🌽 🌶
One red onion (medium sized), sliced into 1/2 inch rings
One green, one red, and one yellow peppers, all seeded and cut into quarters
One zucchini cut on an angle into 1/2inch thick slices
One medium eggplant, cut cross-wise into 1/2 inch slices.
Olive oil (about 3 Tbsp)
Kosher Salt (about 1 1/2 tsp)
Freshly ground pepper (about 1/2 tsp)
Take all the cut up veggies and put them in a gallon sized ziplock.
Add the olive oil to coat all the veggies. Now sprinkle in the salt and pepper and massage all that all around until everything looks coated and seasoned. (This can be done early in the day and left on the counter until cooking time.)
Preheat the oven to 400 degrees. You could also grill these, but I find it easier to stay inside to roast the veggies in the oven instead.
Dump all the veggies on two large sheet pans (with edges on all four sides). Be sure there’s a bit of space between each vegetable because if the items are too close together they will not roast but instead will just steam. The idea behind roasting is to develop the natural sugars in the veggies and get that to carmelize a bit.
So what I do is after I put the pans in the hot oven, every 20 minutes or so, I take the pans out, rotate them, shake the veggies a bit and brush on a little more olive oil and sprinkle on more salt if things are looking too dry. I usually cook these bad boys for a good 30-40 minutes.
Take out of the oven and consolidate the two pans of veggies into one (as the items shrink with roasting).
So make this easy and delicious dinner soon. Or maybe just swing by my house for great leftovers 😉!
This chicken recipe is adapted from Marissa Lippert’s of NYC’s Nourish Kitchen and Table.