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Diana Henry has a thing for chicken thighs. In fact, her new cookbook, From the Oven to the Table, has an entire chapter dedicated to the ingredient. This chicken with feta cheese, dill, lemon and harissa yogurt is just one delicious example.
“They’re succulent,” she explains, “so much better than breasts, which can dry out. In fact, it’s hard to overcook chicken thighs—they all cook at the same time (and quickly), and there’s no carving.”
We should also mention that this gorgeous dish happens to be a one-skillet deal. It’s as easy as oven-roasting the chicken and potatoes, then topping everything with a bright mixture of feta, lemon and harissa yogurt to balance out the rich, crispy chicken.
If you’re not devoted to thighs, feel free to mix it up. “If you like a mixture of thighs and drumsticks,” Henry continues, “just replace half the thighs with drumsticks.”
OK, Diana. Twist our arm.
Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.
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