Honey, Garlic, & Lemon Chicken Thighs with Caesar Salad

Name: Honey, Garlic, & Lemon Chicken Thighs with Caesar Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 cup capers; 2 tbsp olive oil; 2 heads Romaine lettuce, washed & chopped; 4 tbsp of your favorite Caesar dressing; ¼ cup grated parmesan; 1 lemon; Croutons; Salt & black pepper; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp lemon zest; 1 tbsp honey; 1 tbsp fresh thyme finely chopped; 3 cloves garlic, minced; 1 lb – 2 lb chicken thighs; Freshly ground sea salt & black pepper to taste; 1 package Main St Bistro® Steakhouse Twice Baked Potatoes

Yield: 4

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Try these sweet and tangy chicken thighs with a capers-topped Caesar salad for a bright spring time dinner.

Ingredients

1 lb – 2 lb chicken thighs
Freshly ground sea salt & black pepper to taste
1 package Main St Bistro® Steakhouse Twice Baked Potatoes

Chicken seasoning

1 tsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp honey
1 tbsp fresh thyme finely chopped
3 cloves garlic, minced

Salad

1 cup capers
2 tbsp olive oil
2 heads Romaine lettuce, washed & chopped
4 tbsp of your favorite Caesar dressing
¼ cup grated parmesan
1 lemon
Croutons
Salt & black pepper

Instructions

For the chicken:

1. Preheat oven to 325°F.

2. Combine the olive oil, lemon juice, lemon zest, honey, fresh thyme, and garlic together in a small bowl.

3. Rub mixture all over your chicken thighs.

4. Season chicken thighs with salt & pepper to taste.

5. Roast in oven, skin side up, for approx. 25 mins.

While the chicken is resting, prepare the salad and potatoes:

1. Set oven rack to center and set the oven broiler to low broil.

2. Drain 1 cup capers and dry well with paper towels. Gently toss capers in 2 tbsp olive oil, or lightly spray with olive oil.

3. Place capers in oven on baking sheet, spread out evenly. Bake until crispy, stirring occasionally to avoid burning (approx. 2 mins). Remove capers from oven and drain onto a paper towel lined plate. Allow to cool.

4. Add chopped romaine to a large bowl. Drizzle on dressing, season with salt & pepper, squeeze ½ of lemon, and then toss salad together.

5. Cut remaining half of the lemon into 4 slices. Serve garnished with grated parmesan, croutons, lemon wedges, and roasted capers.

6. Heat Main St Bistro® Steak House Twice Baked Potatoes per package instructions and enjoy

Notes

Created by Chef Matt A.

Steakhouse Twice Baked Potatoes

A delicious, satisfying, fully baked side dish that makes any meal feel special.

Made with real sour cream, butter, sharp cheddar cheese and no artificial ingredients.