This chicken is truly the BEST chicken recipe ever! I love making this dish for all my good friends that visit. The number one reason is because it’s so simple. I know it like the back of my hand so I can focus on THEM. The second reason it’s special is because it’s a comfort meal. And did I mention that everyone loves it?
I use chicken thighs for this recipe because dark meat has a better flavor. Plus, chicken thighs are hard to mess up. The ever present chicken breast will dry out quickly after cooking only a few minutes too long, but thighs are more forgiving. They can take the heat while staying juicy, tender and flavorful. It’s kind of impossible to overcook them, which is why I love ’em! Keeping things simple in the kitchen is my M.O. for healthful eating.
Fancy foods are exciting, but often we go to the easy, homespun meals to warm our hearts.
Easy doesn’t have to mean out-of-the-can or frozen, nor does homespun have to mean unsophisticated or plain. I’ve been traveling a lot lately, and therefore dining out. My “fancy” meals are rather simple dishes so I know what I’m eating—and there’s no gluten.
I’ve seen (and eaten) beautiful, single ingredient combinations of foods—and these meals can easily be taken up a notch with fresh, quality ingredients and a good wine.
I know a discerning and passionate sommelier who has a slight vision and hearing impairment. It’s fascinating how super spot-on he is with smells, flavors and textures. His taste buds and sense of smell are his superpower senses.
He also has a knack for describing the sensory experience with a straightforward explanation which appeals to all five of the senses of his audience.
It’s surprisingly not complicated.
And neither is this chicken! So grab your best ingredients and a bottle of vino and get ready for an impressive dinner without the fuss. Don’t choose a wine that requires too much thought either, because the setting doesn’t call for that. The wine should fit the food—and the casual mood!
The Best Chicken Ever (serves 6 people)
6 boneless, skinless chicken thighs
1 large sweet onion, chopped
6-8 cloves fresh garlic, minced
1 bag fresh spinach
3-4 medium Idaho or Russet potatoes, sliced
Sweet Baby Ray’s (or your favorite) BBQ sauce
1. Preheat oven to 375 degrees
2. Line a 13×9 pan with a good olive oil. It’s worth it to get a vibrant, refreshing olive oil in a dark bottle or tin. Look for “extra virgin” on the label, as those labeled simply “olive oil” or “pure olive oil” are often made with lower-quality, processed oils that have little taste. I used my newest bottle that was given to me as a gift: Hojiblanca Extra Virgin Olive Oil.
3. Place a layer of the chopped sweet onion over the olive oil, then the six boneless skinless chicken thighs on top. Bake about 40 minutes, or until done, depending on your oven.
4. While the chicken is in the oven, cover a cast iron skillet with about 2 tbsp of the olive oil. Add sliced potatoes and cook on medium heat until tender, adding more oil as needed to brown the potatoes.
5. In a separate pan or wok, heat 2 more tbsp of the olive oil over medium heat. Add the spinach and cover for about 5 minutes. Stir in the garlic and cover again for another 5 minutes. Remove from heat.
Once the chicken is done, take the potatoes and sautéed spinach and interweave it into the chicken and bake another 5 minutes. You can top with whatever you like, but I LOVE to stripe each thigh with Sweet Baby Rays gluten free BBQ sauce. Food art!!
Viola! It’s a winning meal in my book. Made with love for the people I love.