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Oven Chicken Thigh & JoJo’s

A basic meat and potatoes kind of day. Call them “oven fries” all you want, but without a lot of futzing they are really just jojo’s, accept it and love them for what they are.

Lunch was Chicken Points Curry

Mix a good tablespoon salt and a teaspoon sugar in a container let the chicken thigh brine for 10-15 minutes while you do the rest of the prep.
Preheat oven to 375.
In a medium bowl whisk together 2 tablespoons olive oil, a finely diced garlic clove or two, 1/2 teaspoon Italian seasoning, 1/2 teaspoon parsley flakes, 1/4 teaspoon oregano, and a teaspoon lemon pepper.
Cut two small potatoes into wedges. These are Yukon golds so creamier than russets with thin skins so I don’t peel them.
Toss the potatoes in the oil & spice mixture place on a baking sheet arranged around the outer edges.
remove the thigh from the brine and dry on both sides.
Dredge the thigh in the remaining oil and seasonings in the bowl – picking up as much of the spices and garlic as possible.
Place the thigh skin side down in the middle of the baking sheet with the potatoes.
Flip the thigh after about 10 minutes and continue cooking for another 15-20 minutes.
Mix together mayo and some sriracha I like about equal parts. Turn it up or down for more or less spice, or use ketchup if you can’t handle any spicy.
Slice 1/2 a yellow squash and a mini-pepper.
Sauté the veggies in a bit of oil just to softened and a bit of color.
Simple. Easy. Good.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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