chicken thighs

Pan-Crisped Chicken Thighs

One of the best things that has come out of my garden from last year is rosemary. Rosemary is such a fragrant, beautiful and delicious herb. And I use it in almost everything. Most recipes I use seem to call for rosemary and it’s no wonder: it’s a lovely little herb. In fact, in the Middle Ages brides wore rosemary headpieces for their weddings.

I bring this up because it’s now April and my rosemary survived the winter and is still in my garden from last year. I was glad it was still growing because I wanted to use fresh rosemary for this recipe.

It was a gloomy Monday night–the kind of night when you really just don’t want to put much effort into cooking after a long day. I chose this recipe because it was simple and we had everything needed to do it.

Pan-Crisped Chicken Thighs

Category: calories, Chicken, Dinner, Easy meals, food, Food update, kale, limiting calories, Low Calorie Recipes, protein, recipes, Vegetable Garden, veggies

Pan-Crisped Chicken Thighs


  • 2-3 lbs skin-on, bone-in chicken thighs
  • 1/4 cup olive oil
  • 3 cloves minced garlic
  • 1/2 cup dry white wine or chicken stock to deglaze
  • fresh rosemary
  • lemon juice
  • salt and pepper to taste


  1. Wash and thoroughly dry the chicken pieces, then liberally sprinkle with kosher salt and pepper.
  2. Heat the oil in the skillet under on a high heat until it gets hot, but does not burn. Place the thighs in the oil, skin side down (depending on how many you are using and how big the skillet is, you might want to work in two batches).
  3. After three to four minutes, the skin should be a crisp brown, and the thighs should easily lift off the skillet without sticking. Usually skin stuck to the pan indicates it has not thoroughly crisped.
  4. Turn the thighs over to crisp the other side, but this time, remove the chicken after only two to three minutes. Drain any excess oil from the pan, turn on the heat, and deglaze the pan with the wine.
  5. Add the chopped garlic, a splash more wine or even some chicken stock for moisture, and the rosemary. Put the chicken back in the pan, and leave on the stove at medium heat for a few minutes, or place in the oven at 300 degrees for five to ten minutes.



I prepped everything needed for the recipe. Michael worked on the chicken in the skillet–sans the chicken skin. We removed the skin from the chicken thighs but that didn’t matter. The recipe still worked.

While he was doing that, I cooked some onions and kale in another skillet to go with the chicken. I sauteed the onions, added the kale and one slice of bacon chopped up and a little splash of chicken stock.

Everything came together nicely. The chicken was crispy yet juicy on the inside. The kale worked well with the chicken, too. Another bonus: dinner was less than 500 calories total.

My only complaint? The lemon juice was overpowering. The recipe did not specify how much lemon juice to use and it’s so easy to overdo lemon. If I made this recipe again I’d use way less lemon juice!

QUESTION: Are you a lemon fan?

Turkish Chicken Thighs

Turkish Chicken Thighs

Prep Time: 1 hour, 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Category: calories, Chicken, Dinner, Easy meals, food, Food update, greek yogurt, limiting calories, Low Calorie Recipes, meat, portion sizes, portions, protein, recipes

Turkish Chicken Thighs


  • 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
  • 1 tablespoon lemon juice
  • 1 cup low-fat plain yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons hot paprika
  • 1 1/2 teaspoons dried mint
  • 1/2 teaspoon salt


  1. Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat.
  2. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes.
  4. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.)
  5. Serve immediately.



Nutrition Facts

Turkish Chicken Thighs

Serves 1 chicken thigh

Amount Per Serving
Calories 138
% Daily Value*
Total Fat 4 grams 6.2%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


I’ll be honest: Saturday came and I didn’t really want to make homemade pizza. Saturdays are kind of homemade pizza night but I wanted something different. I had some chicken thighs defrosting in the fridge so I decided to find a new chicken recipe to try.

I came across this recipe and it was simple,’s recipes have been delicious in the past, and I had most of the ingredients on hand. I didn’t have fresh ginger or dried mint. Unfortunately, I could not FIND dried or fresh mint at the grocery store so I skipped it. A Google search said that basil could be a good substitute, so I gave that a try. I wish I had been able to find the mint. 🙁

As for the fresh Ginger, I looked online again to see how much to substitute dried ginger and unfortunately, it was not recommended. (Check out this website.) Because of what I read on the website, I didn’t add very much of the dried ginger. I just didn’t want to risk ruining the recipe.

The prep was really easy. I was halving the recipe since it was just the two of us. Instead of 8 chicken thighs, we had 3 (2 small ones, 1 large one). We’d have enough for dinner and leftovers. I removed the skin and fat from the chicken thighs.

I didn’t have hot paprika so I followed the recipe to create my own “hot paprika” with sweet paprika and cayenne pepper.

I used plain Greek yogurt and mixed all the ingredients into it and whisked it together. It smelled aromatic and delicious! I was excited that the yogurt mixture was so yummy.

Once the chicken was clean and dried, I poured the freshly squeezed lemon juice on the chicken and then topped it with the spicy yogurt mixture. It went into the fridge to marinade for about 2 hours. Then we got ready to cook!

Then came the hard part: the broiler. I am so not skilled in broiling. I’ve thrown more food away that I tried to broil and it failed miserably. I was crossing my fingers that this recipe worked! While the chicken was broiling for 15 minutes, Michael peeled and cut some sweet potatoes to make fries.

The seasoning used in the sweet potato fries were the same ones I used for the chicken–cayenne and paprika. I figured they were compliment each other nicely. They did end up being really good but the fries were spicier than the chicken, so a little overpowering. The spice wasn’t bad, it just took away some of the flavor that the chicken had. Michael and I agreed that we’d do a different side dish the next time I made this chicken.

How did the broiling do? It went well, actually! I checked it obsessively every few minutes, but it seemed to be doing okay so I let it ride. I also baked the fries at the same time as the regular baking of the chicken (not the broiling).

The chicken looks a little crispy, but it wasn’t burned. It was moist and flavorful but like I said, not overly spicy. I’m curious how the dinner would taste differently with fresh ginger and some mint.

The yogurt sauce had baked off the chicken by the time it was done. I had a glass of a Pinot Grigio to go with the spicy chicken and fries. I’d try the recipe again–next time with a Basmati rice as a side and maybe a cucumber salad. I’d also try and find the fresh mint!

QUESTION: Are you adventurous in your recipe trying? What’s a recipe you want to try but are scared to?