Sarah Stapely

Lemon Chicken

Rice with Peas and Carrots

Chocolate Mug Cake with Ice Cream

Lemon Chicken

1  1/2 lbs. boneless skinless chicken thighs or breasts

1/3 cup extra virgin olive oil plus more for pan

juice of 1  1/2 large lemons, plus 5-6 slices of lemon

1 medium onion, chopped

3 cloves garlic, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

kosher salt & pepper

chopped Italian parsley for garnish

Preheat oven to 375F.  Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large measuring cup or bowl mix together olive oil, lemon juice, onion, garlic, thyme and oregano until well combined. Pour onion mixture over chicken thighs and toss to coat. Nestle lemon slices around the chicken and season with salt & freshly cracked pepper.  Place chicken into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked. 

Chocolate Mug Cake

(This recipe serves one.  Increase the amounts to serve more.)

1/4 cup flour

2 Tbsp. cocoa

1/4 tsp. baking powder

2 Tbsp. sugar

1/8 tsp. salt

1/4 cup plus 1 Tbsp. milk

2 Tbsp. oil

1 Tbsp. hazelnut chocolate spread

In a medium bowl, whisk together dry ingredients.  Stir in the milk and oil until all ingredients are combined and batter is smooth.  Pour batter into one large microwave-safe mug.  Add hazelnut chocolate spread in the middle of the batter.  Microwave for 70 seconds on high.