A Method to the Madness

It often feels kind of nutty here in KilKenney Kitchen especially when everyone is home for break. (You know it’s time for break to be over when “School starts on Tuesday” is the most used phrase in a 24 hour period!)

Amid the Kitchen chaos, recipes are in various stages of development – some blog-worthy, most not, but almost always served for dinner anyway.  Young adult sons and their friends wander in and out, eating anything that’s not nailed down, a tiny dog chases large toys and barks at imaginary squirrels out the window and I just try to hear myself think. Whew…..

No wonder, I love it when I find a tried and true technique that fosters a quiet calm in the Kitchen.  This Pan Roasted Chicken with Lemon is just such a method.  Learn it once and repeat as often as you like to create a host of moist, flavorful meals.

A hot oven, a large sauté pan, some bone-in, skin-on chicken thighs, a few dried herbs and a lemon to two and you’re off to the races.  If you are a chicken lover and enjoy an easy, delicious meal on the table in a reasonable amount of time, this recipe is for you.  I hope you’ll give it a try and please share your favorite versions along the way.

I’m on my way to Los Angeles today.  I’m excited about above zero temperatures and sharing some fun food adventures with you.  Follow along on Instagram and Twitter!