08 October 2017

Lazy Roasted Chicken Thighs & Vegetables

This dish one-pan chicken and vegetable dish makes a comforting supper on a murky October Sunday. Not only will it fill your house with delicious odors, but it assembles in no time at all and can simply be forgotten in the oven until the timer goes ding -- leaving sufficient time for book-reading or cat-petting.

While I used fresh thyme when I made this, because that's what was still thriving in my garden, fresh oregano or marjoram would be tasty, too. You could probably use drumsticks instead of thighs, but I don't know how that would change the cooking time -- a meat thermometer would be a your friend, there. I wouldn't use boneless skinless thighs, because the bones lend flavor and the crackly roasted chicken skin is not to be missed.




Lazy Roasted Chicken Thighs & Vegetables

Yield: 2 servings

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 cups cherry tomatoes, halved
  • 6 small yellow potatoes, quartered
  • 6 garlic cloves, peeled
  • Handful of fresh thyme sprigs
  • Salt and pepper, as desired

Instructions

  1. Place the chicken thighs in a casserole dish.
  2. Arrange tomatoes, potatoes, and garlic cloves around the chicken.
  3. Drizzle everything with olive oil and season generously of with salt and pepper. Scatter with thyme sprigs.
  4. Roast, uncovered for 45 minutes or until chicken thighs reach 165°F.
  5. Set oven to broil and broil 5 min or until chicken skin is crisped and brown.

Serve the chicken and vegetables in shallow bowls with chunks of delicious crusty bread to sop up all the lovely pan juices.

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