Holy Spoons

The gift of hospitality sometimes comes with food.

Roasted Chicken Thighs with Vegetables

I tried a new take on a recipe I’ve used before. The last time I made it I used chicken breasts and they were tough and dried out. This time I used de-boned, skinned chicken thighs. That added some extra fat and flavor to the dish that I didn’t expect (but was appreciated!)

INGREDIENTS:

  • 3/4 pound baby cut carrots
  • 2 yellow medium sized onions, peeled and cut into 6-8 pieces
  • 1 pound fingerling potatoes
  • 1/2 pound fresh white mushrooms, cleaned and halved
  • 2 large sweet potatoes, peeled and sliced into 1/2 inch slices
  • 6 chicken thighs, de-boned and skinned
  • spice mix (to your taste: garlic, curry, cilantro, rosemary, dill)
  • 3 Tablespoons fresh-squeezed orange juice

Spray a 9×11 baking dish with cooking spray. Place the carrots, potatoes, sweet potatoes and onions in the bottom. Spray vegetables again with a light coating of cooking spray.

Take the spices of your choice and thoroughly blend them. If you are using rosemary or dill, be sure those spices are well-crushed and incorporated into the mix. (I’ve learned the hard way – if I skip this step it’s like eating pine needles!)

Dust lightly with HALF of the spice mix. Put chicken thighs on top of veggys, arranged in 2 rows. Pat tops of chicken thighs with remaining spices. Drizzle orange juice down the middle of the pan between the rows of chicken. Cover pan tightly with foil.

It will look like this:

Preheat oven to 450 degrees and place dish in the center of the oven. Bake until chicken is cooked through and vegetables are tender. To brown the meat, remove foil for the last 5 minutes.

Hopefully it now looks like this! 🙂

Serve warm. Freezes well for left-overs.

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on October 9, 2012 by in casserole, SLURP! and tagged , .
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