Chicken Thighs with Root Vegetables

Consistent with my repeated admonition that one should complete all preparatory work before beginning to cook I have altered the format of my recipes a bit. I welcome feedback on the change.

chicken thighs with root vegetablesIf you like crispy-skinned chicken you will love this simple recipe. I pan-roast the chicken using the common restaurant technique of searing it in a very hot skillet then finishing it in the oven. Since the oven is already hot, I accompany it with roasted root vegetables. The quantities and types of vegetable I specified in the recipe are just what I used on one occasion; feel free to alter them to your taste. To avoid overcooking, be sure that the vegetables are nearly done before starting the chicken.

Ingredients

 

Firm potatoes (2 medium)

about 1 pound

about 450 grams

Carrots (2 medium)

6 ounces

170 grams

Beets

6 ounces

170 grams

Onions

12 ounces

340 grams

Garlic

2 or 3 cloves

2 or 3 cloves

Fresh rosemary leaves

1 tablespoon

15 milliliters

Olive oil

2 tablespoons

30 milliliters

Chicken thighs, skin on, bone in

12 ounces

340 grams

Cooking oil

1 teaspoon

5 milliliters

Salt and pepper

to taste

to taste

Preparation

Preheat oven to 425°F (220°C). Position one rack near the bottom and one in the top third of the oven.

Scrub or peel the potatoes and cut into 1-inch (25 mm) cubes. Scrape the carrots and cut into piece about the size of the potatoes. Peel and cube the beets. Peel the onions and halve or quarter so that they too are similar in size to the rest of the vegetables. Mince the garlic and chop the rosemary leaves. Pour the olive oil into a large bowl. Add the garlic, rosemary, and salt and pepper to taste. Toss the vegetables with the seasoned oil and place in a shallow roasting pan (I use a half-sheet pan).

Rinse and dry the chicken thighs. Season with salt and pepper.

Cooking

Roast the vegetables on the bottom rack of the oven, turning with tongs from time to time.

After the vegetables have roasted for about 20 minutes, place a cast iron skillet over high heat until smoking. Add the cooking oil and immediately put in the chicken thighs, skin side down. Sear for 2 or 3 minutes then turn over and place the skillet on the upper rack in the oven. Cook until done, about 8 to 10 minutes.

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5 responses to “Chicken Thighs with Root Vegetables

  1. stewdentcookbook November 19, 2011 at 17:16

    Looks great! Chicken thighs are definitely the cooks best-kept secret. So cheap, but definitely the best cut of chicken.

  2. countrywoodsmoke November 19, 2011 at 18:30

    I love using chicken thighs and do a similar dish myself. Lovely cooking, nice blog.
    Cheers
    Marcus

  3. Karen November 21, 2011 at 19:25

    This sounds like a simple and flavorful recipe. I agree about searing and finishing a dish in the oven.

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