Mrs Moore’s Chicken got its name when I gave the recipe to a friend and her children started asking her to make my chicken. Learning that my go-to, easy weeknight chicken dish had become “Mrs Moore’s Chicken” was one of my prouder moments. Part of that pride was fueled by the warm reception that my recipe had received, part that something I had given to this family had become part of their folklore, and part because I had become a character in a recipe, which was almost as exciting as having been written into someone’s novel.
I am a loft-dwelling, ex-pat, cafe habitué trapped in the body of a mini-van driving soccer mom, or so I like to believe. Like many other parents, I sometimes look around at my life and wonder how I got here. My husband and I used to play a game where we would describe what we would be doing on a Sunday morning if we weren’t married with children. We would try to top each other’s claims; most of mine involved a couch, the New York Times and very good coffee. One day, our eldest interjected, asking where she was in these dream scenarios. My husband and I looked at each other, realized that there was in fact no other place we would rather be, and never played the game again.
I still harbor the rich inner fantasy life of passionate conversations about Life and Art conducted in Left Bank cafes over steaming cups of espresso; however, I am thrilled to be the eponymous “Mrs Moore” in the chicken recipe “Mrs Moore’s Chicken.” That Mrs Moore is down to earth, warm-hearted, and always has fresh baked chocolate chip cookies stashed somewhere waiting to be pulled out as the children walk in the door after school. She occupies just as dear a place in my heart as the radical Left Bank intellectual who drives me to seek out the best almond croissants and chocolate brioches whenever I arrive in a new town.
Mrs Moore’s Chicken is one of my weekly standards. It’s easy, economical, and a launching pad in so many different directions. I usually make enough, so that the chicken becomes the basis for 2-3 dinners. The chicken can be prepped to go in the oven in less than 5 minutes and while in the oven, you can assemble whatever else you need and usually have some downtime while waiting for the chicken to be done. Even better, when you have already made the chicken, you can truly assemble dinner in 15 minutes.
Mrs Moore’s Chicken
Ingredients:
Chicken thighs
Salt, Pepper, Thyme, Oregano
Lemon
Grapeseed Oil (olive oil works too)
- Preheat the oven to 400.
- In a baking dish, add chicken thighs (I often get a 3 pack from Costco and make all three packs at the same time). You can make this with chicken breasts, as well, if you have a strong preference.
- Sprinkle salt, pepper, and a couple tablespoons of whatever Italian spices you have on hand (usually, I use oregano and thyme, but I have also substituted rosemary or tarragon, depending on what is in the spice rack).
- Squeeze the juice from half of a lemon (sometimes, I throw the lemon in after I am done squeezing out the juice).
- Pour on a quarter to a half cup of grapeseed oil (olive oil is fine too).
- Put in the oven for about 45 minutes or until done. If you are using a glass baking dish, you may want to flip the chicken halfway through cooking.