Short on time and inspiration? This One-Pot Chicken Dish is for You!
Winter cooking requires a whole different set of recipes than summer cooking. The snow, cold and diminishing bits of sunlight usher in an appetite for hot, filling fare over refreshing salads and BBQ. By February, however, I’m bored with my wintry recipes.
To my rescue came this tasty one-pot wonder, courtesy of ATCO Blue Flame Kitchen (as featured in the Ottawa Citizen newspaper). What follows is the recipe for one of three savoury suppers scissored from the local paper. It became a fast favourite in my house. Perhaps this lemony, garlicky plate of goodness will keep you happy until spring.
- 10-12 skinless chicken thighs
- 1/4 cup fresh lemon juice (I used 1 & 1/2 lemons)
- 2 tbsp fancy molasses
- 2 tsp Worcestershire sauce
- 3 cloves garlic, crushed
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- Sliced green onion
- Grease a shallow baking dish or line with non-stick foil. Place chicken in prepared pan.
- Combine the ingredients from lemon juice through pepper; pour over chicken. Let stand for 30 minutes.
- Bake, uncovered, at 425 F., basting occasionally, for 45-50 minutes or until chicken is cooked. Sprinkle with onion.
Serve with rice and stir-fried vegetables.
Hope this recipe brings variety and dish-washing relief into your house as it did mine!