Roasted Chicken Thighs with Garlic Butter Zoodles and Rice Pilaf

Roasted Chicken Thighs

Ingredients:

2 lbs. Chicken Thighs

Lawry’s Seasoned Salt

Preparation:

1. Sprinkle Seasoned Salt generously over Chicken thighs.
2. Bake skin side up in a preheated oven set at 425°F for 15 minutes (I used my convention setting).
3. Reduce heat to 375°F and turn thighs over.  Bake for another 15 minutes.
4. Turn thighs over once more and bake for an additional 10 minutes or until the internal temperature of the thighs reaches 160°F (juices from the thighs should run clear and not bloody).
5. Let thighs sit for 5 to 10 minutes before serving.

Chicken Gravy

Ingredients:

2 Tablespoons Chicken Drippings from the roasted chicken pan

2 Teaspoon Flour

1 Cup Chicken Stock

Salt and Pepper, to taste

Preparation:

1. In a sauce pan over medium heat, add the chicken drippings.
2. Add in the flour and whisk until the mix is a smooth paste.
3. Keep whisking the paste until it has reached a golden color, then slowly whisk in chicken stock so not to make lumps.
4. Allow the gravy to simmer, constantly whisking for about 5 minutes or until thickened.
5. Seas with salt and pepper and serve.

Garlic Butter Zoodles

Ingredients:

2 6-inch Zucchini

1 Tablespoon Olive Oil

¼ Cup White Onion, diced

1 Clove garlic, minced

2 Tablespoons Fresh Parsley, minced

2 Tablespoons Butter

Salt and pepper, to taste

1 Tablespoon Grated Cheese (Parmesan or Romano)

1. Cut the zucchini using the spaghetti blade on the Spiralizer.
2. In a sauté pan over medium-high setting, heat olive oil.  Add onions and cook until translucent.
3. Add garlic to the pan and heat until the garlic is fragrant.  Add in the zoodles and sauté for 2 to 3 minutes or until zoodles are tender. 
4. Add in fresh parsley and butter and coat the zoodles entirely.
5. Finish off with the grated cheese, salt, and pepper before serving.

Rice Pilaf

I just made Near East Rice Pilaf for something quick.

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