Simple Roasted Chicken Thighs and Vegetables Recipe

February 23, 2013 2 Comments

Simple Roasted Chicken Thighs and Vegetables Recipe

“The Perfect Mid-Week Meal For Busy Homecooks”

In our house, this is one of those staples we’ll prepare once or twice a month becuse it’s so easy to make, provides a balanced meal and everyone enjoys it. It’s also very adaptable and depending on what you have on hand, you can substitute ingredients to make it your own. We like chicken thighs but you could substitute legs. I don’t think I’ve made this with breast meat, but if I did, I would be sure to use bone in breasts and be careful not to overcook them or they will be too dry.

My oldest girl likes black olives so we always throw a handful of them in, potatoes, onions, garlic and/or whatever else you might have in the refrigerator. We’ve added carrots, leeks, fennel, Brussel sprouts and they all add to the dish. What’s especially delicious about this dish is the crispy skin that’s seasoned with salt, pepper and any additional seasoning you may happen to enjoy.

Roasted Chicken Thighs Recipe

Roasted Tomatoes

Simple Roasted Chicken Thighs and Vegetables Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 3 - 4

Simple Roasted Chicken Thighs and Vegetables Recipe

Ingredients

8 pieces chicken, bone in and skin on

Spray olive oil

1 large onion, cut up into pieces

6 - 8 medium sized potatoes, cut up into 1/4 or 1/8s depending on their size

2 tablespoons extra virgin olive oil

1 cup Kalamata olives

Salt & pepper, to taste

For the Tomatoes

3 fresh tomatoes

1 tablespoon butter

Spray olive oil

How To Prepare At Home

Preheat the oven to 375ºF

Line a roasting pan or backing pan with aluminum foil. You don't need the foil for the recipe to work and some of you may say it's not necessary but we find it helps with clean up and that's always a good thing.

Spray the foil with a little olive oil and add your chicken thighs skin side up.

Season the chicken with salt and pepper. If you have some other favorite seasonings, add them too.

In a large bowl, add the onions, potatoes and any other vegetables you're going to roast with the chicken. Add the 2 tablespoons of olive oil, season with salt and pepper and coat the vegetables. Place these veggies on the tray with chicken in one layer.

Add the olives and put the baking pan in the oven for approximately 1 hour.

Roasted Tomatoes

If I have cherry tomatoes, I might just cut them in half and roast them with the chicken and other vegetable. Instead, I cut the fresh tomatoes in half, placed them in a baking dish that I greased the bottom with butter. I sprayed the tomatoes with a little spray olive oil and seasoned them with salt and pepper.

Again, get as creative as you like here. You may want to season with some fresh herbs - basil, cilantro, chives, thyme to name a few.

The tomatoes take 30 minutes in the 375ºF oven so add them when the chicken is half done.

Couldn't be easier. Enjoy

Last modified on Tue 15 July 2014 11:03 am

Comments (2)

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  1. Des says:

    I love this kkind of meal and it’s one of our staples. I’ll often add a chorizo or two, pumpkin, sweet potato (known as kumera here), paprika – whatever’s around really. Don’t the garlic and olives overcook if put in for a whole hour? Great website!

    • The Reluctant Gourmet says:

      Thanks Des. The olives dry out a bit but they are my daughter’s and my favorite part of the meal. Before the chicken is plated, we both get our hands in their to grab a few.

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