Less is more is a great idea that I’m generally undisciplined at putting into actual practice in my life, especially this time of year. December is a lovely month, but it fills up our calendars before our very own eyes — Christmas parties, trips, special occasions, dinners, shopping lists, presents & gift exchanges. It’s all right in front of us, demanding our attention, presence and time.
In spite of my nonstop, planning mind, I want the theme of this season to be simple, easy, less. I want to spend less time preparing food and more time at the table talking. Less time doing things the hard, fussy way and more time enjoying each bite & conversation.
Earlier this week I pulled out the coffee pot that had been hiding in my pantry for over a year. In pursuit of things being decidedly less complicated, I figured my morning routine would be a good place to start. No more time-consuming pour overs or french presses that I inevitably have to reheat 5 times throughout the morning. I’ll let the pot do the work for me, choosing to spend less time making fancy coffee and more time talking to friends in front of me.
The same is true for food. Sometimes you just need basic recipes you trust to carry you through busy seasons. Ones that require one pot, bowl or pan and some unsupervised time in the oven. My hope this season is that you’ll choose easier recipes that are still equally impressive in flavor and taste. Ones that will take less time in the kitchen and give you more time to connect, listen and stay at the table for a while before running out the door to the next holiday party.
- Preheat oven to 450.
- Pat the chicken dry with a paper towel & season with salt and pepper.
- In a food processor or with an immersion blender, blend the olive oil, garlic, vinegar, honey, red pepper, rosemary & thyme to create a sauce.
- Cover the chicken thighs in the sauce on a sheet pan.
- Roast for chicken for 25 minutes — chicken should reach an internal temperature of 165 when fully cooked.