Basque Roasted Chicken Thighs with Sweet Bell Peppers

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Chicken gets a Spanish spin, thanks to a sprinkling of smoked paprika and splash of sherry vinegar in this easy gluten-free dinner. You can roast the chicken and peppers on a sheet pan or a cast iron skillet, and either method will make for an easy clean up in the kitchen.

Serves 4

Ingredients:

3 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon smoked paprika
8 oz mini sweet peppers, halved and seeded
1 small red onion, cut into thin wedges
2 pounds small bone-in, skin-on chicken thighs
¼ cup smoked ham, diced
2 tablespoons sherry vinegar
¼ cup chopped parsley

Directions:

Preheat oven to 425°F. To a large bowl, add the oil, garlic, paprika, salt, and pepper. Add the peppers, onion, chicken, and ham and toss to coat.

Arrange on a large parchment-lined rimmed baking sheet (or 2 smaller baking sheets) in a single layer with chicken skin-sides up. Alternatively, you can also use a 12-inch cast iron to roast the chicken and peppers. Bake 30–35 min., until chicken is cooked through.

When the chicken is done remove from the oven. To serve family style, transfer the chicken and peppers to a platter and drizzle with vinegar and  garnish with a sprinkle with parsley.

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Honey Lemon Roasted Chicken

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Cranking up the oven toward the end helps to glaze the roast chicken in this 5-ingredient recipe that feeds a crowd, especially for family dinners.

Serve 6 to 8

Ingredients:

2 lemons
⅓ cup orange blossom honey
Two 4 -5 pounds whole chickens
One ¾  ounce package of fresh rosemary
¼ cup olive oil
Kosher salt, to taste
Ground black pepper, to taste
Assortment of sliced citrus for garnishes

Directions:

Preheat oven to 375°F.

Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Halve lemons and squeeze 2 tablespoons of juice into bowl (do not discard lemons). Stir in the honey and set aside.

With kitchen shears, trim any excess fat from the chickens. Season insides of chickens with salt and pepper. Divide lemon halves and rosemary between each chicken cavity. For each bird, tie legs together and tuck wings behind. Rub the oil all over outside of chickens. Generously season outsides of chickens with salt.

Roast 1 hour, brushing with honey mixture every 20 minutes. Increase oven temperature to 450°F. Roast chickens another 15 minutes, until a thermometer inserted between the thigh and drumstick reaches 165°F and skin is golden brown.

Remove chickens from oven and let rest at least 15 minutes. before carving.

To serve, place on  serving platters and garnish with assorted slices of citrus fruit and rosemary sprigs.

 

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Pan-Seared Pork Chops with Balsamic Roasted Strawberries

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For me, one of the fun things about cooking is thinking outside of box and combining flavors to create a wholesome yet interesting  dish. Sometimes, you get to combine ingredients and flavors that don’t seem like they should go together. Yes, of course, this  can sound a bit strange, like dill pickles and maple syrup. But let’s consider meat and fruit. You might recall some classic dishes, such as turkey with cranberry sauce, lemon pepper chicken, and more. These familiar meat and fruit pairings are delicious, yet the idea of using both fruit and meal in the same dish is undoubtedly a little controversial. You might know that someone who cannot forgive the crime of putting pineapples and ham on pizza.

However, let’s not worry about that….for now.

Intuitively, there are some meat and fruit combinations that  you might not consider  to be perfect flavor companions, but you will find that their sweet and salty relationship does work: fruit adds a sweetness or even tartness to the salty meat. The main challenge with fruit and meat is finding the right combinations. When the right types of fruit and meat are paired with each other, this extra contrasting dimension enhances the flavor and appeal of the dish.

So that brings us full circle back around to pork and strawberries.

Pork comes in many forms and when paired with fruit, the combinations are endless.Traditionally, pork pairs well with fruits like apples, apricots, cranberries, currants, dried cherries, dried figs, mangoes, oranges, peaches, pears, pineapple, plums,  and even quice. But  very few people will intutively think  of  strawberries being paired with pork. The technique of roasting brings out the sweetness in strawberries, making them a delicious accompaniment to spice-rubbed, pan-seared pork chops.This unusual  combination will not only impress yourself  but your family as well.

Serves 4

Ingredients:

For the Strawberries:
1 pound strawberries, hulled and halved widthwise
2 medium shallots, thinly sliced
1/2 tablespoon brown sugar
2 tablespoons olive oil
Kosher salt, to taste
Ground black pepper, to taste

For the Pork Chops:
2 tablespoons ground cumin
1 tablespoon ground coriander
Kosher salt, to taste
Ground black pepper, to taste
¼ tsp cayenne pepper, or to taste
2 tablespoons olive oil
Four  1 ½ – 2 pounds bone-in center cut pork chops
¼ cup fresh mint leaves, for garnish

Directions:

Preheat oven to 425°F.

Line a rimmed sheet pan with parchment. On prepared pan, toss the strawberries with the shallots, brown sugar, and oil. Lightly season with salt and pepper. Roast 10–12 minutes, until strawberries are soft.

Season on both sides of the pork chops  with salt . To  a small bowl, add  the cumin, coriander, and cayenne. Mix to combine. Rub the seasoning all over the pork chops. Make sure to wash your hands. 

In a large cast iron skillet, add the oil and heat on medium high until the oil is shimmering. Add the pork chops to the skillet and cook 5 minutes per side, until cooked through. Remove from heat and let stand 5 minutes.

To serve, arrange the pork chops on a platter and ladle the roasted strawberries on top of the chops. Garnish with the mint and enjoy.

 

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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