In the springtime our schedule gets a little bit nuts. Actually, it’s a lot nuts.
My husband is a varsity lacrosse coach for a local high school, which means some weeks he’s home around 7:30 p.m., and other weeks he’s not home until 10:00 p.m. or later. This makes cooking a family dinner kind of interesting. By “interesting” I mean challenging. And by “challenging” I mean impossible.
Unless we wanted to live like the families in The Night Circus. Or if we wanted to live like vampires. Except I’m not sure that either lifestyle would mesh well with the kids’ school and our day jobs. So instead I’ve been trying to cook meals that the kids and I can eat together, but will also save well for a late night re-heat for the husband.
Or, on days where he’s home a little earlier I’ll feed the kids first and then the two of us will eat our dinner together, later. By “together” I mean me in the living room, and him down in the man cave. I wanted to clarify the “together” part in case you thought we were the romantic type that ate together by candlelight at the dining room table once the kids were in bed.
Because we’re not that type at all. Actually, I’m not. He is. It’s a little backwards, I know. But it works for us. Most of the time.
Here’s a simple favorite that reheats well. I like to pair it with creamy buttered mashed potatoes, and steamed corn. Mmmm….
Easy Oven-Fried Chicken Thighs with Perfectly Crispy Skin
Author: Liza | (a)Musing Foodie
- 4 chicken thighs, bone-in and skin on
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- ¼ teaspoon finely ground black pepper
- 1 tablespoon dried parsley
- Preheat the oven to 425°F. Place the chicken thighs on a baking sheet and drizzle them generously with olive oil. Sprinkle each chicken thigh with garlic salt, pepper and parsley.
- Bake for 50 minutes, until the skin is golden and crispy. Remove from the oven and let rest for 5 minutes before serving.