Let me start off by saying that I love you. That is the most important thing to remember as you read the rest of this testimonial. I am sorry that only a few moments ago, I shoved you off to your Dad and grunted, “You take him!”
You are driving me to take solace in Jumble Nut cookies from Whole Foods and boxed red wine. I have to buy boxed wine now because the cookies from Whole Foods are so dang expensive! I would much rather spend money on you than cookies! Oh crap, a crumb of cookie just fell down my nursing bra as I tried to furiously type and stress-eat at the same time. Well, that will be a treat for you for later.
My darling child, I do not know why you want to fight me and sleep. Don’t you get tired of waking up every thirty minutes or when I go to place you in your crib during your designated nap time? Don’t you know I have a blog to run and recipes that need cooking? Yes, I know that sounds selfish, and in a way it is, but I just want the best for you. Honestly, you are way more pleasant to be around after a few solid hours of snoozing in the afternoon.
And, Mommy is a lot more of a pleasant person too!
I know there will be times in your life in which you think what I want you to do is lame or wrong and I get it. I am expecting that. I just wasn’t expecting it to start so soon. I am sure one day you will look at me, as I did with my Mom, and tell me you are sick of my favorite go to chicken dish and you want to become a vegetarian now. I will be ready for that…. Hopefully…. Eventually.
For now though, I would just like to wipe the slate clean after the nap battle and try and have a better day tomorrow.
I love you.
P.S. Please stop being such an asshole.
P.P.S. An asshole that I love dearly!
Baked Lemon Pepper Chicken
- ¼ Cup Diced Onion
- 1 Clove Garlic grated
- 1 Sprig Thyme
- 1 Tablespoon Olive Oil
- ½ Cup Vegetable/Chicken Stock
- Juice of 1 Lemon
- Pinch of Salt
- 1 ½ Teaspoon Black Pepper
- 6 Boneless Skinless Chicken Thighs
- 3 Slices of Lemon
- Zest of 1 Lemon
- Fresh Basil chopped (optional)
Preheat oven to 375 degrees F.
In a medium/large baking dish, combine onion, garlic, thyme, olive oil, stock, lemon juice, and ½ teaspoon black pepper. Give a little mix.
Nestle the chicken thighs down in the sauce. Season the chicken thighs with salt, teaspoon of pepper, and lemon zest. Top three of the thighs with lemon slices.
Bake chicken for 45-50 minutes until internal temperature is 165 degrees F. Remove the thyme stem. Top with chopped basil and then serve.
Chicken and sauce goes great over rice, mashed potatoes, or cheesy polenta.