An interesting thing happens, when you live in a different country for a long time. You tend to embrace the culture you’re in more and more with each year, it kind of becomes part of you. And if you don’t visit your home country often enough, you may become a bit out of touch with the way things are done there. Because, let’s face it, life goes on.
The same is with food. When I first came to the U.S., I literally wondered what people eat here. I remember the first time I went to the grocery store, I couldn’t wrap my head around the multitude of sodas and chips that were on display. Now I know it was a mirage produced by my overwhelmed mind, but it took a long time to find the products that I wanted to use in the limited arsenal of recipes that I had in my mind (I was just a budding cook, you know:)
Nevertheless, with time and patience I have learned a lot of things about meat cuts, and cheeses and snacks and vegetables and breads. Although, I still dislike shopping at supermarkets and haven’t found a bread that would make me want to savor its fragrance and taste, I’ve learned to adapt my mother’s recipes and learned new ones that are really good here. And when I met other people from Lithuania, I remembered some of the recipes that I had totally forgotten!
So continuing with my easy dinner recipes, today is something that I remembered ONLY when my friend made it for dinner when we were visiting.
Chicken. I think there are as many recipes for preparing chicken as there are chickens in the world! Therefore, you can have it 7 times a week made differently each time, if you’d like:) And chances are, you will not be bored of it.
And since the other extremely popular food out there is cheese, why not combine chicken with it?
Simply Ieva
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 8 Boneless, skinless chicken thighs
- 1 cup of shredded cheddar cheese
- salt and pepper to taste,
- 3-4 cloves of garlic, minced
Instructions
- Preheat oven to 375 F
- Line a 12x8 inch pan with foil and spray oil on it
- Arrange the thighs on the foil and sprinkle with salt and pepper
- Add minced garlic on each thigh
- Cook for about 35 minutes
- Take the pan with the thighs out of the oven, sprinkle cheese on top of each thigh and put it back in the oven for another 5-7 minutes
- Serve with baked potatoes
This dinner is quickly made if you have a double oven, because as soon as you put in the chicken, you can work on potatoes and all parts of the dinner will be ready at the same time. If you don’t, you can cook both at the same temperature, except it might take potatoes longer to cook under 375 F, or chicken will be ready sooner if cooked at 400F.
Either way – deliciousness guaranteed!:)
Baked Potatoes
Ingredients
6 potatoes, cut into bite size pieces
2 tablespoons of olive oil
A mix of salt, parsley and garlic
A few sprigs of rosemary (you can use dried if you don’t have fresh)
Preparation
Preheat oven to 400 F
Line a baking sheet with foil and cover with a cooking spray
Spread the cut up potatoes evenly on the cooking sheet
Mix the oil and the spices together and pour over potatoes, making sure each piece is covered
Bake for 30 minutes
What is your favorite chicken recipe?
What do you serve as a side?
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