Spice Encrusted Chicken Thighs With White Peaches

chicken with peaches

This is a quick summer dish to make when you see peaches starting to appear in the markets. Crispy, spice encrusted chicken thighs balanced with the sweetness of peaches creates such a wonderful flavor combination, and it’s made all in one pan!

I like using bone in, skin on chicken thighs, they stay nice and juicy even if you overcook them a little bit. But if you’re not a fan of thighs you can make it with chicken breasts, but again I would only recommend bone in and skin on, it really makes a difference in flavor.

white peaches

I was lucky enough to come across these beautiful white peaches the other day. White peaches have a creamy white flesh and taste just as sweet when they’re firm and crunchy as well as tree ripened.

Open up your spice cabinet and pull out some of your dried spices because that is what you use primarily for this dish, with a little fresh basil for garnish.

I usually make beer can chicken during the summer out on the grill,  I make it a couple of different ways but my family likes it when it’s all spiced up the best.

By spiced up I mean a blend of different dry spices rubbed all over a whole chicken, it’s delicious because the spices create a smoky, savory crust but it can get very messy while prepping it because you’re rubbing the spice mixture all over a propped up ( on a beer can) and vertical whole chicken.

 

spice encrusted chicken

In this version you’re using the same spice mix and placing it on top of the skin of the thighs, which results in that same crispy, smoky, savory crust and it takes about a half an hour or so to cook in your oven!

So grab some peaches when you see them, and of course you can sub in the classic yellow peach or even some sweet nectarines if you want, but if you do happen to come across some white peaches I hope you give them a try.

Sweet and spicy is always such a perfect combination!

5.0 from 1 reviews
Spice Encrusted Chicken Thighs With White Peaches
 
Author:
Ingredients
  • 6 bone in skin on chicken thighs
  • 5 peaches, pit removed cut into quarters
  • SPICE MIX
  • 2 teaspoons sweet paprika
  • 1 teaspoon each of oregano and thyme
  • ½ teaspoon each of granulated garlic, onion and salt
  • ¼ teaspoons fresh black pepper
  • fresh basil for garnish
  • olive oil
Instructions
  1. Heat oven to 450 F.
  2. Mix up your spice blend in a small bowl and have it ready to go.
  3. Drizzle the bottom of a baking dish with olive oil.
  4. Place thighs in pan, skin side up and brush top with olive oil.
  5. Spoon the spice mix on top of each thigh covering the skin completely and using all the mix.
  6. Do a quick drizzle on top of each thigh.
  7. If you can, let it sit for 15 minutes or so to permeate the meat.
  8. Place pan into the oven and roast for 15 minutes then take out pan and place the cut peaches all around, then back into the oven for another 15 to 20 minutes or until temp insides reaches 165 to 170.
  9. The crispier the better, so a few minutes more won't hurt it at all, if using thighs.
  10. Let it rest for 10 minutes then garnish with a generous amount of fresh basil.
  11. Enjoy!

 

 

 

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Orange Honey Garlic and Thyme Chicken Thighs

chicken thighs with orange

This is a one pan dish that I make very often during citrus season. The flavor combinations of orange, honey, garlic and thyme are just amazing and you won’t believe how simple and fuss free this is to make.

Let’s talk about chicken for a minute, the quality of chicken you purchase really makes a difference. I always buy organic chicken, mostly Amish organic when I can find it. Organic chicken is not only healthier but it tastes so much better, therefore it really adds to the taste and quality of the dish.

orange halves

For this dish I would recommend sweet, juicy in season navel oranges or cara cara which is another variety that I love. You want the citrus to taste super sweet so I would not suggest using blood oranges which sometimes have a tangy flavor.

chicken thighs

Bone in, skin on is the way to go for this delicious orange honey chicken. Browning and crisping up the skin is a critical part of this recipe, so make sure you see a deep golden color in the browning process. Also, you want to use a pan that can go from the stovetop to the oven at a high temperature.

Don’t use any non stick type pan, in my opinion you’ll never acquire a deep golden crust on the skin.

A few briny olives compliments the sweetness of the juice which results in a sweet and salty thing going on with the orange honey mix, as well as the savory taste of thyme.

I highly recommend this dish, you can make it quickly during the week or get it together for a nice weekend meal, the flavors are out of this world!

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4.0 from 1 reviews
Orange Honey Garlic and Thyme Chicken Thighs
 
Author:
Ingredients
  • 1 package of good organic chicken thighs, bone in and skin on ( i had 5 in my package)
  • 6 whole garlic cloves
  • 1 big orange for the juice, maybe additional if needed
  • A big squirt of honey, like 3 tablespoons
  • Additional orange slices with the peel on, thinly sliced
  • dried thyme for seasoning
  • a handful of olives, a mix of 2 different kinds with the pits, like Castelvetrano and kalamata
  • olive oil
  • salt and pepper
Instructions
  1. Pre-heat oven to 450
  2. Heat an oven proof skillet on the stove on medium til it gets nice and hot.
  3. Pat your chicken with paper towel to make sure they are dry.
  4. Salt and pepper both sides of the chicken, then sprinkle dried thyme on the skin as well.
  5. Drizzle olive oil in hot pan then place chicken skin side down and don't move it until you get a deep golden crust on the skin side.
  6. While crust is browning add a little thyme to the other side.
  7. When deep golden flip over chicken, add the garlic cloves, letting them cook til they start to smell nice and garlicky.
  8. Add olives and the juice of one large orange, if not juicy enough squeeze another orange into the pan, you want to see the juice.
  9. Now squeeze your honey into the pan, whisking it into the juice.
  10. Lay your orange slices all around, sprinkle them with a little salt, pepper and thyme.
  11. Brush some of the orange and honey juice on top of each thigh.
  12. Place the whole pan into the oven to finish cooking, (it should only take maybe 15 more minutes but test with meat thermometer to make sure) taking it out and basting it again with the orange and honey mixture, which will thicken in the oven.
  13. Let it rest for 5 minutes then serve.

 

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Creamy Lemon Chicken Thighs with Peas

chicken thighs If your looking for a dish that’s full of flavor, easy to prepare and only uses one pan, this creamy lemon chicken thighs recipe is the one for you. It’s the perfect weeknight meal that tastes like you spent hours cooking it.

Crispy, deep golden chicken thighs sitting in a sauce of creamy, zesty lemon that’s topped off with sweet peas.

Oh, and did I mention what a luscious combination cream and lemon is?

chicken thighs

The ingredient list may be short but the flavors are big and you’ll get this on your table in no time!

This just might be your new go to dish, enjoy!

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5.0 from 1 reviews
Creamy Lemon Chicken Thighs with Peas
 
Author:
Ingredients
  • 4 bone in, skin on chicken thighs, preferably organic
  • 2 tablespoons butter, salted
  • 2 garlic cloves, crushed
  • zest of 1 lemon
  • 3 tablespoons fresh lemon
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • frozen peas, a cup or so depending on your liking
  • fresh parley and lemon slices for garnish
Instructions
  1. Season chicken thighs with salt and pepper on both sides.
  2. In a skillet with medium heat melt the butter then add in the chicken thighs skin side down searing them to a deep golden brown, don't flip them until they reach that color.
  3. When deep color is reached flip them over and cook for 2 more minutes on the other side, then remove and set aside.
  4. If too much grease is left drain the pan and add a little bit more butter.
  5. Add the 2 cloves of garlic and cook until light golden then add in the broth, zest, lemon juice and then finally the cream.
  6. Reduce to a simmer then add the chicken thighs back in along with the frozen peas, simmering until chicken is fully cooked and cream has thickened up.
  7. Garnish with chopped parsley and lemon slices.

 

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