Friday, December 12, 2014

Roasted Chicken Thighs and Vegetables

The temperature is quickly dropping here in the Greater-Philadelphia Area.  So I'm excited to now share with you some hearty winter dishes that I've lined up.  This is a time consuming dish but relatively easy to make.

 

Roasted Chicken Thighs and Vegetables

4-5 servings
10 minutes to prep
2 hours to cook
·       5 Chicken Thighs
·       2 Tsp. Sugar
·       7 Large Carrots, peeled and chopped
·       7 Large Parsnips, peeled and chopped
·       ½ tsp. Pepper
·       2 tsp. Sea Salt
·       3 Tsp. Olive Oil
·       3 Tsp. Butter 
·       1 Cup Chicken Broth
·       1 Cup Water

Pre-heat oven to 425 degrees. In a deep baking dish, I used a 9 by 12 inch pan.  Layer the carrots and parsnips on the bottom.  Sprinkle 1 tsp of sea salt and 3 Tsp. of olive oil and toss together. Then add chicken broth, butter, and sugar.  Roast in the oven for 45 minutes.


After 45 minutes, pull out pan and add Chicken thighs.  Sprinkle remaining sea salt and pepper on top of thighs.  Add dish back to oven and cook for 60-75 minutes while occasionally basting the skin on top.  




Chicken will be ready when skin puffs up and looks browned.



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