Place the cast iron skillet in a cold oven and heat the oven to 450 degrees. To make the vinaigrette: In a small bowl, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and 1/4 teaspoon ...

Remove the skillet from the oven and place it over medium-low heat. Let the chicken and marinade simmer, turning the chicken every 2 to 3 minutes, until the marinade thickens, 15 to 20 minutes.

Preparation 1. Preheat the oven to 375 F. Grease an 11-by-7-inch baking dish with cooking spray. 2. In a large shallow bowl, whisk together flour, Parmesan, garlic powder, onion powder and half of ...

(The chicken is cooked when a meat thermometer inserted into the thickest part of a thigh registers 165 degrees). Use the tongs to transfer the chicken to a plate.

4 bone-in skinless chicken thighs. Preheat oven to 425 degrees.Cut the lemon in half crosswise. Cut one half of the lemon into 4 slices; place the slices on the bottom of a 2-quart baking dish.

Add rice, 1 tablespoon olive oil and a generous pinch of salt. Reduce heat to medium, partially cover pot and simmer until rice is just tender, about 15 minutes. Strain rice and toss dry.

Step 3: Return the chicken thighs and any juices to the pot, setting them on top of the rice, and cover. Simmer for 25 to 30 minutes, until all the liquid is absorbed, the rice is tender, and the ...

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.

Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over ...