Jon was out of town recently so our sweet friends Renee and Nima invited me over for a little dinner party to keep me company! Nima made homemade pasta and Renee and I made a delightful balsamic glazed salmon and … Continue reading
I thought I’d give you a break from all the seafood dishes so here is a delicious, healthy chicken dish that’s bursting with flavor. It also takes minutes to throw together, like all the dishes I share on here. 🙂 Because this is a one pan dish it’s perfect for entertaining or for a quick week night dinner.
Make sure you get high quality drumsticks, like the ones Whole Foods carries. The ones from the regular grocery store are hit or miss.
Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes (Serves 2-4 depending on if serving with a side dish)
Adapted from Williams-Sonoma
- 6 1/2 tsp. olive oil
- 5 high-quality chicken drumsticks (leave skin on so you can stuff the drumsticks with the herbs. Peel off the skin after cooking to make this more low-fat)
- 8 oz. cherry or grape tomatoes, halved
- 1 tb balsamic vinegar
- sea salt
- freshly ground pepper, to taste
- 1 lemon, cut into thin slices
- 6-8 fresh rosemary springs
- 8-10 fresh sage leaves
- Preheat oven to 400-425°F. Lightly grease a baking dish with 2 teaspoons of olive oil.
- Place chicken in prepared baking dish. Arrange tomatoes around chicken. (If you prefer your tomatoes less roasted, add them about half-way through cooking time instead.)
- Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.
- Under the skin of each drumstick stuff a lemon slice, a sage leaf and a small sprig of rosemary
- Top each drumstick with 1-2 lemon slice.
- Arrange rosemary and sage leaves over and around chicken. Drizzle remaining 2 teaspoons of olive oil over herbs.
- Roast until chicken is opaque throughout and starting to brown, at least 35-45 minutes. We roasted for nearly 55 minutes to get the desired cooking.
- Plate the chicken and drizzle with some pan juices and lemon juice. Sprinkle with sea salt. Serve right away.
I have another delicious and easy seafood dish for you! As I’m sure you’ve noticed, we make a lot of fish for dinner, particularly salmon. This is definitely my favorite salmon recipe. The sweetness of the brown sugar and the bite of the bourbon pair together to make an addicting flavor. Broiling the salmon adds a delicious crispiness to it as well. The light, crisp asparagus with the bright tanginess of balsamic vinegar makes the perfect fresh and summery side dish.
Crispy Bourbon Glazed Salon (serves 2)
From How Sweet It Is
- 1 pound fresh salmon
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk.
- Heat over high heat and allow it to come to a boil.
- Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half.
- Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.
- Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust.
- If your salmon is very thick, you may need to go a little longer.
- Remove the salmon from the oven and brush generously with the bourbon glaze.
- The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
Balsamic Roasted Asparagus (Serves 2)
- 1 bushel fresh asparagus (about 15-20)
- 1 tablespoons good olive oil
- salt, pepper
- freshly grated Parmesan
- balsamic vinegar
- Preheat the oven to 425 degrees F.
- Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
- Season with salt and pepper. Toss to coat evenly.
- Roast for 15 to 20 minutes, until tender.
- Drizzle with balsamic vinegar. Toss to coat.
- Sprinkle grated parmesan cheese and serve.