Tzatziki Bake

Recipe here

Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Recipe here

Leek and Butternut Bake

Recipe here

Honey Mustard

Recipe here

Shawarmas

Recipe here

Buffalo Sweet Potato Casserole

Recipe here

Lemon Chicken

Recipe here. I paired with potatoes and green beans but any sides work. I marinated for about 5 hours.

With Pepperoncini Garlic Butter

 Recipe here

Greek Sheet Pan

Recipe here

Lemon Butter Chicken and Orzo

 Recipe here

Lemon Dill

 Recipe here

Lemon Garlic Sheet Pan Chicken

 Recipe here

Chicken and Wild Rice Casserole

 Recipe here

Brie and Apple Stuffed Chicken

 Recipe here

Creamed Spinach Chicken

 Recipe here

Sesame Chicken Meatball Bowls

 Recipe here

Moroccan Chicken Couscous

 Recipe here

Cilantro Lime Chicken

Full recipe here

• 8 chicken thighs, bone in, skin on
• Olive oil
• 6 garlic cloves, roughly chopped
• 1 cup dry white wine
• 2 limes, juice of
• 2 cups chicken broth
• 1 bunch cilantro, stems removed, chopped; more for garnish
• Private Reserve extra virgin olive oil

Spice mix:

• 1 tbsp seasoned salt like this one
• 1 tsp sweet Spanish paprika (or hot paprika, if you like)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1/2 tsp ground nutmeg

instructions

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• When ready, heat 1-2 tbsp of olive oil in a cast iron skillet with a lid like this one.Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.
• Bring the liquid to a simmer then add lime juice and garlic.
• Now return the chicken to the skillet; and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
• A simple fattoush salad and a side of rice, couscous or Greek potatoes complete this chicken dinner

Maple Mustard: One Pan

Ingredients

• 4 skinless, bone-in chicken thighs
• 1 to 1-1/2 pounds small new potatoes, halved
• salt and fresh ground pepper to taste
• 1/3 cup brown mustard
• 1 tablespoon yellow mustard
• 1/4 cup maple syrup
• chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 375F.
2. Season chicken and potatoes with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
3. In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
4. Pour the mustard mixture over the chicken and potatoes; toss to coat.
5. Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

Grilled with Green Bean Salad