Kevin and I had been so lazy for the last few days. Going out to eat and getting take out. I had to make a meal. I wanted to make an easy meal so I decided to go with my baked chicken. I got some asparagus and just classic ol’ Pasta Roni to go with it. I’ve been using this baked chicken recipe for a while now. I like to do different variations of the same technique depending on what I’m eating it with.
I brined the two chicken thighs in an ice water bath with a generous helping of salt and McCormick’s poultry seasoning. Not too long, maybe an hour since it was a last minute decision to make it and Kevin and I were starving. You can usually brine it for 3-5 hours, and it will give the meat a very tender texture and bring out its flavor.
I pre-heat the oven to 375°. In the mean time, I buttered an oven-safe square dish. I heat up the grill pan to a medium high heat with a drizzle of olive oil.
Next, I sprinkled the chicken thighs front and back with kosher salt and black pepper.
Once the pan becomes hot, I gently place the thighs into it skin side down. Dust them with poultry seasoning. Keep them on this pan until browned and skin is slightly blistered.
Once browned, I set the golden brown chicken thighs onto the square dish I buttered earlier, dust the skin side with poultry seasoning as well.
Bake in the oven for 40-45 minutes.
While that is baking, I slightly boil some asparagus spears in a shallow pan.
When the asparagus turns a beautiful bright green in color, I take it out, strain it and place it into an ice bath to stop it from internally cooking. This helps the asparagus to keep its crisp texture.
After about 5-10 minutes, I lay the asparagus to air dry on a bed of paper towels.
When I had 15 minutes I started my Pasta Roni and the threw my asparagus on the grill pan.
I put the grill pan on a medium high heat. I threw on a pat of butter and minced garlic. I put all the asparagus in, added a dash of salt, white pepper, and ground ginger. Sauteing them, I make sure they are browned on all sides. Take off of heat.
Once the timer went off for the chicken, I took it out, let it cool off for about 5-7 minutes and plated it. Skin came out nice and crispy, just how I like it.
It was pretty delicious.