Life has been a bit hectic lately. To be honest, it’s been downright chaotic. My partner, Mark, is a high school varsity lacrosse coach, which means some nights he’s home around 7:30 p.m., while other nights, he doesn’t make it back until 10:00 p.m. or even later. This unpredictability certainly complicates the whole family dinner situation. By “complicate,” I mean it’s often pretty much impossible.
I’ve been focusing on preparing meals that the kids and I can enjoy together but that also reheat well for Mark’s late-night arrivals. On occasions when he returns a bit earlier, I usually serve the kids first and then have our dinner together later—though “together” often means I’m in the living room while he’s downstairs in his den. Just to clarify, we’re not the romantic types who dine by candlelight at the table after the kids are asleep. In fact, it’s usually the opposite. But hey, it works for us most of the time.
One of our go-to recipes that reheats beautifully is this simple yet delicious oven-baked chicken. I love serving it alongside creamy buttered mashed potatoes and sweet steamed corn. Mmm…
Oven-Baked Chicken Thighs with Crispy Skin
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1/4 teaspoon finely ground black pepper
- 1 tablespoon dried parsley
Instructions:
- Preheat your oven to 425°F.
- Arrange the chicken thighs on a baking sheet and drizzle them generously with olive oil.
- Season each thigh with garlic salt, black pepper, and dried parsley.
- Bake for 50 minutes, or until the skin turns golden and crispy.
- Remove from the oven and allow to rest for 5 minutes before serving.
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Summary
In the midst of a busy lifestyle, Lila shares a straightforward recipe for oven-baked chicken thighs with crispy skin, perfect for family dinners that accommodate varied schedules. This dish pairs well with mashed potatoes and corn, making it an easy choice for reheating later.