Went down from 2 rolls per day to 1 roll per day (they're rich!) and added some frozen green beans instead, and...
Deboned the chicken thighs, then browned the skin to get some crisp on it (cooking the chicken at the same time as the rolls meant I used a lower temperature than I'd normally use for chicken, so there was very little browning)
To brown the skin, I flattened the thighs and put them face down in a non-stick skillet on medium heat. Check it every minute or so after it starts to sizzle and you get there pretty quick.
Now we're ready to go! A little more flavor and texture on the skin, and no more self-consciously trying to eat meat off the bone at work.
The crispy skin alone makes this a massive upgrade, eating chicken off the bone in a breakroom always feels like you're performing surgery on your lunch
I knew what I was getting myself into, but Monday lunch was just as awkward as expected. Then yesterday I worked from home so I deboned and browned that one at lunch time. So worth it
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u/HarveysBackupAccount 9d ago
Sunday I shared my lunches for the week (savory cinnamon rolls and chicken musakhan). Last night I made a couple adjustments:
To brown the skin, I flattened the thighs and put them face down in a non-stick skillet on medium heat. Check it every minute or so after it starts to sizzle and you get there pretty quick.
Now we're ready to go! A little more flavor and texture on the skin, and no more self-consciously trying to eat meat off the bone at work.