Lynn Gardner: Roast All The Things: Chicken Thighs & Summer Vegetables


9.18.2015

Roast All The Things: Chicken Thighs & Summer Vegetables

End of the week, no idea what the weekend may bring, and the crisper drawers still hold far too much highly perishable produce. What to do? Roast them. With some chicken. Because not everyone wants a big plate of roasted vegetables for supper. Weirdos.

The package of boneless skinless thighs I used contained five thighs -- we had two apiece for supper and I enjoyed the remaining one with a bunch of the leftover vegetables for lunch the next day. Obviously, serving sizes are arbitrary so ymmv.


Roasted Chicken Thighs & Summer Vegetables

Yield: 3 servings

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 orange bell pepper, seeded and chopped
  • 1 small yellow (crookneck) squash, sliced into thick coins
  • 1 small zucchini, sliced into thick coins
  • 4 oz quartered small red potatoes
  • 8 oz sliced mushrooms
  • Salt, pepper, garlic powder, smoked paprika, and thyme
  • Olive oil

Instructions

  1. Brush baking pans with olive oil. Distribute chicken and vegetables among pans, trying not to crowd. Season generously.
  2. Roast, uncovered, in 45°F oven for 25-30 minutes or until chicken has reached 165°F and potatoes are tender.

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