roasted chili chicken thighs with lemon

Chicken thighs are a one-meat-fits-all staple in my kitchen, especially boneless skinless ones. They cook quickly and play friendly with the flavor spectrum of my pantry  — fresh and dried herbs, fragrant spices, canned tomatoes and coconut milk, and ingredients that live in the fridge, like mustard and hot sauce.

They’re a lot like chicken breasts that way, but thighs deliver much more chicken-ness and don’t become dry and boring after cooking.

Even though I cook dinner almost every day of the week, I’m not always great at planning out every single meal in advance. Many days I find myself putting things together on the fly, sometimes with a depleted fridge. That’s why I rely on the tried-and-true combo of lemon, olive and red chili, elemental but also essential in some way to just about everything I cook.

This chicken recipe cooks in one pan, on top of the stove for a few minutes then finished under the broiler, creating a savory pan sauce to pour over the meat and a simple side, like wilted greens and some grilled crusty bread. The sliced lemons add lots of tang and juice, but I sometimes add halved cherry tomatoes instead — they collapse and give up their own sweet tomato liquid as they roast under the broiler — perfect to serve as a one-bowl dinner with pasta.

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