she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Lemon Garlic Chicken with Goat Cheese

Slightly modified from Barefoot Contessa’s Lemon Chicken Breast

Lemon Garlic Chicken with Goat Cheese and Zucchini Noodles

Our oven has been out of commission all week, so cooking has been a bit of a challenge.  We tried to grill as much as possible, but twice got soaked again in the thunderstorms that always pop up promptly at 6:30 pm (or whenever the grill has reached the right temperature).  Also, it’s hot as blazes out there and the mosquitoes are thick and hungry!  No fun!

Another alternative to the oven is cooking in a tagine on the stovetop.  The tagine is similar to a mini-oven, with its curved lid that keeps the heat over the chicken and the moisture in.  Ina Garten, aka as the Barefoot Contessa, has a fabulous recipe for Lemon Chicken Breast that is a classic medley of lemon, garlic, and herbs.  I thought this recipe would adapt well to the tagine since the chicken only needs to simmer in the lemon, garlic, and herbs until it’s tender.  My broiler was still working, so after the chicken was done, it was broiled for a few minutes until the skin was crispy and brown.

What could make this recipe even better?  I combined it with one of my other favorite chicken recipes – Goat Cheese Chicken!  The creamy goat cheese combined with intense lemon and garlic was out of this world!  The sautéed zucchini noodles were also perfect with this mix of flavors.  We’ll be having this again!

Ingredients:

  • 6 chicken thighs, skin-on, bone-in
  • 1/4 cup extra-virgin olive oil
  • 9 cloves garlic, minced
  • 1/3 cup white wine
  • Lemon zest from 2 lemons
  • Juice from 1 lemon
  • 1 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and a little rosemary)
  • Kosher salt and freshly ground black pepper
  • 1 small log fresh goat cheese
  • 1 lemon, cut into 8 slices lengthwise

Divide the goat cheese into 6 equal portions.  Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese.  Try to keep the skin connected to the thigh on the other sides as much as possible, but don’t fret about it if it comes loose.  Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh.  Season the chicken liberally with salt and pepper.

Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven).  Add the garlic and cook, stirring, for about 1 minute.  Do not allow garlic to brown.  Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt.  Place the chicken thighs skin-side-up over the sauce in the tagine.  Brush the thighs with the sauce.  Tuck the lemon wedges in the tagine among the chicken pieces.  Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce.

Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables.  (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.)

Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element.  Broil until the tops of the thighs are crispy and well-browned.

Allow the chicken to rest a few minutes so you don’t burn yourself.  Serve hot with pan juices…Enjoy!


Robert Johnson was, in arguably, the most influential bluesman ever born. His 29 songs literally transformed American music, and laid the foundation for not the blues as we know it, but rock and roll as well. Recorded in two sessions in the mid-’30s, all versions of the material up to now suffered from the limitations of the medium at the time- crude recording equipment, fragile 78 discs, and endless reissues that all tended to muddle the sound. No longer. The Centennial Collection presents this legendary art clear of most of the clicks, pops and background noise that hampered previous versions, and finally you are close as you’ll ever get to sitting in that Dallas hotel room beside Johnson as he sang into a microphone in the corner. “Crossroads”, “32-20 Blues” and even the throwaway novelty number “They’re Red Hot” literally sound like a symphony. You hear his guitar in spacial clarity for the first time, and his vocals will chill your bones. THE blues disc of the year- if not the last 100.

Advertisements

18 comments on “Lemon Garlic Chicken with Goat Cheese

  1. Lemony goodness. I love this recipe. Thighs are so juicy too.

  2. fbenario
    July 9, 2011

    Goat cheese chicken in a tagine. I’m licking my chops. Those noodles look like noodles in pesto. And, speaking of R.Johnson, from Clarkesdale, Mississippi, it brings this to mind:

    And of course the best Moroccan-tinged song is:

    Tagines come from Morocco, just to remind your readers.

  3. Dave
    July 12, 2011

    Wow that looks tasty! You know how I love chicken thighs, so I’ll have to give this a try. Used the tagine the other night to roast beets of all things – phenomenal.

    • She cooks...He cleans
      July 12, 2011

      Thanks, Dave! Are you going to post those beets? Beets are one of those things that I would “like to like”, but never quite became fond of. Sounds like a good idea to roast them in the tagine.

  4. Pingback: Lemon Chicken Tagine | Food & Fire

  5. thefooddoctor
    July 31, 2011

    Lemon and chicken…yes please
    I have only discovered your blog and I am so glad that I did

  6. Pingback: Zucchini Noodles « she cooks…he cleans

  7. Laura
    September 5, 2012

    Hi! This recipe looks great and I really want to try it! I was wondering if there’s a way to make this without a Dutch oven? Could I cook it on the stove top in a pot and then not bake it since the chicken will be fully cooked? Or could I transfer it to a baking pan and broil it in there? I’d love if you got back to me! Thanks!

  8. She cooks...He cleans
    September 5, 2012

    I think this recipe is pretty versatile for cooking methods. I cooked it on the stovetop, then broiled it briefly to crisp the skin. I think you could do this all in a baking dish. Bake it in the oven for 30 to 40 minutes until done, at around 375F. That will cook the chicken and probably crisp the skin too, without broiling. Let me know how it works!

  9. Darlene
    March 6, 2013

    Great food AND blues/music lovers?? Kindred spirits…This MS girl loves some blues! Thanks for sharing!!

  10. Jo Tiernan
    July 9, 2013

    Great feed and the photos are fabulous – hope to have this again this weekend – many thanks

  11. Pingback: 15 Paleo Lunch Recipes

  12. Pingback: Meal Planning Monday – May 5th (Happy Cinco de Mayo!)

  13. Pingback: Meal Planning Monday – May 12

  14. Pingback: Meal Planning Monday – May 19

  15. Pingback: Meal Planning Monday – May 26

  16. Pingback: Health & Fitness Links To Get You Through The Day - Reach Your Peak

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Like us on Facebook!

Follow us on Pinterest!

Follow Me on Pinterest

Copyright

© Nancy Mullis and James Mann of She Cooks He Cleans. All Rights Reserved. Content on this web site may not be duplicated or used without written permission.
Real Food Whole Health

Blog Stats

  • 2,713,937 hits

Follow us on Twitter

%d bloggers like this: