This was a made-up recipe. I love garlic and vegetables. Marinated the chicken thighs in lemon juice, olive oil, garlic cloves and parsley overnight. It came out so moist, the chicken fell off the bone. We hope you enjoy it!

MARINADE
1/3 cup lemon juice
1 cup olive oil
1/2 cup loosely cut Italian parsley
8 chicken thighs
20-30 whole, peeled garlic cloves (or to taste)
Salt and pepper to taste

Add above ingredients into a gallon-sized zip-lock bag. Seal and mix well by massaging all together. Place in refrigerator the night before.

VEGETABLES
6-8 oz baby asparagus
1 yellow pepper, sliced
1 red pepper, sliced

In a large cast iron skillet or casserole, arrange marinated mixture and vegetables. Move chicken pieces toward the top to brown well. Bake at 350 for about an hour or until chicken is browned. Feel free to drop the temperature to 300 degrees for another 30 minutes to make chicken that much softer. Remove from oven and let rest 10 minutes.

SPINACH, TOMATO AND MOZZARELLA SALAD
6 oz baby spinach
8 oz red grape tomatoes
8 oz yellow grape tomatoes
8 oz mozzarella pearls
1/4 cup olive oil
Salt and pepper to taste
Balsamic vinegar glaze to taste (about 1-2 Tbs. Regular balsamic vinegar may be used as well)

In a serving bowl add all ingredients in order as above. Toss and serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet