The first day of Spring has already passed but I can’t say that Mother Nature got the memo. It has been cold and wet and windy for what seems like forever. I’m sure that the rest of the country is with me when I say that I am more than ready for warm weather. I no longer want to see snow in the forecast. I live in the South for crying out loud! It’s supposed to be beautiful right now!
The weather today is…drizzly. It’s not cold but it is damp and foggy. The only thing that breaks up the gray are the little white flowers that are blooming on whats left of my Bradford pears and the sea of purple clover underneath my clothesline. I will say that weather like this makes colors seem so much more vibrant. And the mist and fog that are hanging around today cover the mangled treeline and hide most of the damage that still haunts us every time we walk out the door. I am thankful for that.
So, even though the weather is still stuck in the middle of February, my food is looking forward to Spring. We have been eating a lot more green stuff and yogurt and a lighter in general menu. Chicken thighs are my favorite and the Greek yogurt marinade makes them even more tender and delicious. The kids nearly licked their plate after this meal and I am always happy to see that.
- 8 chicken thighs, skin removed
- ½ c. olive oil
- ¼ cup plain Greek yogurt
- 3 T lemon juice
- ¼ cup fresh parsley, chopped
- 2 t. dried oregano
- 1 t. cumin
- 1 t. kosher salt
- ½ t. pepper
- Place chicken thighs in a zip top bag, set aside. In a small bowl mix together remaining ingredients and then pour over chicken. Marinate in the fridge for two hours.
- Preheat the oven to 400 degrees. Heat a heavy skillet over medium high heat. Shaking off excess marinade, place half of the chicken thighs into the pan and brown for 2-3 minutes on each side. Remove chicken to a foil lined baking sheet. Continue with the remaining half of thighs. Bake the chicken until the internal temperature reaches 170 degrees. Let rest a couple of minutes, then serve.