As everyone settles into their back-to-school and back-to-work routine, weeknight meals are an opportunity to spend time with family and catch up on the day’s events. Preparing a tasty, nutritious meal together, that doesn’t take too much time and effort, can help us reconnect with each other and help us pay attention to what we are eating on a daily basis. The following recipes make a tasty weeknight meal. The chicken thighs can be marinated ahead of time for up to 8 hours, if needed, while the potatoes can be baked alongside the chicken in a separate pan.
Greek Baked Chicken Thighs
3-5 pounds bone-in chicken thighs 1/2 cup Greek extra virgin olive oil 5 cloves garlic, minced 2 lemons, juiced 2 teaspoons Greek dried oregano 2 tablespoons fresh dill 1 teaspoon dried rosemary 1 teaspoon dry mustard Greek sea salt, to taste Freshly ground pepper, to taste 2 tablespoons fresh parsley
In a mixing bowl, whisk together the olive oil, garlic, lemon juice, oregano, dill, rosemary, mustard, salt and pepper. Place chicken in a large food storage bag or a nonreactive bowl. Pour the marinade over, making sure all the chicken thighs are covered. Seal food storage bag or cover the bowl tightly and place in the refrigerator for at least a half hour or up to 8 hours. When ready to bake, preheat over to 375 degrees. Place marinated chicken thighs in a baking pan with the marinade, drizzle with additional olive oil, if preferred, and bake for 30 minutes. Turn the chicken thighs and continue baking for another 30 minutes or until the chicken reaches 165 degrees F, the safe internal temperature. If the pan dries out, add a little water. Top the baked chicken thighs with parsley and serve with your favorite side dishes. Bake the chicken with classic Greek lemon potatoes to save time.
Roasted Lemon Potatoes
2 pounds Yukon Gold potatoes, cut into wedges Juice of 1 lemon 3 tablespoons Greek extra virgin olive oil 2 teaspoons Greek dried oregano Greek sea salt, to taste Freshly ground pepper, to taste
Preheat oven to 375 degrees. In a large bowl, toss all the ingredients together, making sure the potatoes are well-coated. Place in a baking pan and roast for 45 minutes, stirring about halfway through the cooking process, until the potatoes are golden and tender. Transfer the roasted lemon potatoes to a dish and serve immediately.
Spinach Salad with Feta
1 package fresh baby spinach, washed thoroughly 1 Fuji apple, thinly sliced 1 small-medium red onion, thinly sliced 1 cup feta, Dodonis 1/4 cup sliced almonds, toasted
For the dressing: 1/3 cup Greek extra virgin olive oil 3 tablespoons red wine vinegar Greek sea salt Freshly ground pepper
In a medium bowl, whisk together all the dressing ingredients until completely incorporated. Season with salt and pepper, to taste. Combine all the salad ingredients in a large bowl. Add dressing, toss together, and serve immediately.