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- 3 tablespoons olive oil, divided
- 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
- 1 tablespoon coarse kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon freshly grated or ground nutmeg
- 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
- 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
- 3 tablespoons chopped fresh chives
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1 1/2 teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
Place chicken on platter; top with chives.
Sheet Pan Roast Chicken Thighs
Winner Winner Chicken Dinner! HAHAHA, I have always wanted to say that. Sheet Pan Roast Chicken Thighs with Potatoes and Carrots is a winner in my book because it is so easy to prepare. I bought an extra-large package of chicken thighs on sale the other day and only used half of them in the Skillet Chicken Cacciatore, so I needed to come up with a second delicious meal before they went bad.
But I wasn't looking for another skillet meal, or chicken with a sauce. I wanted something simple and delicious, that could be thrown together with the potatoes and carrots that I had on hand. and Sheet Pan Roast Chicken Thighs meets all of those requirements.
What is Chicken Cacciatore and who invented it?
I love to find out how a recipe came to be, but the answer is not always definitive. The history and origin of chicken cacciatore is fraught with controversy. Theres agreement that &ldquoCacciatore&rdquo is Italian for &ldquoHunter&rdquo and that the dish originated in Italy, but that&rsquos about as far as the consensus goes.
Some insist that true chicken cacciatore has no tomatoes. They explain that tomatoes weren&rsquot available to hunters and this dish, was originally made from ingredients that the hunter could hunt or forage.
Others dispel that theory by pointing out that chickens are domestic farm animals and not something you hunt! They argue that this dish was prepared for the hunters by their wives, who wanted to make them something delicious and comforting after a long day of work.
I&rsquom not sure what the truth is about how chicken cacciatore came to be, but I&rsquom glad it&rsquos here.
How to Bake Chicken Thighs
We’re big fans of chicken thighs and prefer buying them with the bone-in and skin-on. The bone and skin add a ton of flavor and help to keep the chicken tender and juicy. If you’re looking to use skinless chicken thighs or prefer chicken breast, take a look in the notes section of our recipe below for our tips.
The chicken and potatoes are delicious and simply seasoned with salt and pepper then baked with garlic. We add the garlic towards the end of the baking time, which prevents it from burning and becoming bitter. To spice things up a bit, throw in your favorite spice rub — an ancho spice rub or mustard and lemon rub would be fantastic.
This time, we kept the seasonings simple. We did include some interesting textures and color with red onion and a handful of peppery arugula tossed onto the pan right before serving — two things we almost always have in our kitchen. When we don’t have arugula, baby spinach works wonders as a stand-in.
I should also mention that you can swap the potatoes for sweet potatoes or other hearty veggies. Broccoli or cauliflower work, too. It really doesn’t get much easier. The potatoes soak up lots of flavor from the chicken, and the onions become sweet. The chicken stays juicy with crispy skin. An easy and practically hands-off sheet pan meal to add to your dinner rotation.
YOU MAY ALSO LIKE: Lemon Chicken Thighs with Herbs with juicy and flavorful chicken thighs that are seared in a pan then finished in the oven (so delicious). We love this recipe and with over fifty 5-star reviews it seems you do, too!
Recipe updated, originally posted May 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne
For the Love of Food
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Preheat oven to 450°F. Place chicken in a single layer in a baking dish. Coat chicken pieces with olive oil and set skin side up.
Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl.
Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt/thyme mixture in large bowl. Transfer thighs to medium bowl set aside.
Transfer potato-carrot mixture to same baking dish turn to coat with drippings. Roast until vegetables soften, 30 minutes.
Place thighs on vegetables pour accumulated juices from chicken over. Return baking dish to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
As you can see we served ours with some green beans. It was really tender and juicy and well-seasoned.
One Pan Roasted Chicken, Sweet Potatoes & Carrots
Roasted Chicken, Sweet Potatoes & Carrots tastes like something you’d only make and serve for Sunday dinner, when you have more time to spend in the kitchen.
But this dinner only takes a few minutes to prep and 45 minutes to roast and you will use only ONE PAN. During the roasting time, I have helped with homework, tidied up the house, and even flipped through a magazine.
Roasting bone-in chicken will make a delicious gravy and the sweet potatoes come out creamy. The recipe is really versatile too. You can replace the sweet potatoes with Yukon Gold or your favorite white potato.
We had leftover chicken and gravy, so I made some rice on another night to soak up the gravy. I also included a different oil variation in the notes of the recipe below.
Filipino Roasted Chicken Recipe
Filipino Roasted Chicken Recipe is cooked with almost the same ingredients of Lechon Manok but cooked in the oven, it is similar to rotisserie chicken.
Filipino Roasted Chicken dish can be considered as one of the all-time favorite viand of the Filipinos because it is readily available at practically every street corner in the country, and should I say it is also very flavorful and tasty? What is also distinct about the Roasted Chicken is its scent and aroma which comes from the tanglad (lemon grass), and other blend of spices that only the Filipinos can conceive of.
Filipino Roasted Chicken is a staple in most parties and celebrations in the Philippines, or even just for regular lunches and dinners. Comparably, it is also cheaper than the roast pig.
It is best served with Mang Tomas lechon sauce, a kind of liver sauce and atsara (pickled green papaya). It also goes best with a sauce combining calamansi juice, a local lemon, and soy sauce and chili pepper for that spicy kick.
Tag Archives: braised chicken thighs with carrots potatoes and thyme
Okay, I know I just posted a braised chicken thighs recipe the other day, but I decided to make another one for dinner on Monday anyway because we had a lot of chicken thighs on hand and because the recipe sounded too good to let go by. I found this one from Williams-Sonoma and saw that it was simple to make and looked like it would taste great so I gave it a try. What was even better about this one is that it is basically a one pot meal so you have everything together in one dish for easy preparation and clean up.
Braised Chicken Thighs with Carrots, Potatoes and Thyme
1 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 red onion, finely chopped
1 pound red-skinned potatoes, quartered
8 carrots, halved lengthwise and then cut into 1 1/2-inch pieces
1 tablespoon plus 1 teaspoon flour
1 1/3 cups chicken broth
1/3 cup dry vermouth or dry white wine
1 1/2 tablespoons minced fresh thyme
Season the chicken lightly with salt and pepper and then generously with paprika. In a heavy large frying pan or skillet over medium-high heat, warm the olive oil. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir. Add the potato quarters and the carrots. Sprinkle the vegetables with salt and pepper and saute them until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir the vegetables to coat them well. Gradually mix in the broth and vermouth or wine, stirring as you add the liquid. Bring the mixture to a boil and continue to stir frequently. Return the chicken to the pan and bring everything to a boil.
Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken occasionally, about 25 minutes. Mix in the thyme. Taste and adjust the seasoning. Divide the chicken and vegetables among 4 warmed plates and serve.
I did make a couple of substitutions in this recipe. i did not have any red potatoes on hand, so I used some Yukon Gold potatoes instead and I think they turned out just as well. Also, I rarely use wine or vermouth when cooking unless I think it will really make a difference, so I just used chicken broth where the recipe called for the wine and I think it turned out quite well. You can also use gluten-free flour where the flour is called for in this recipe if you want to make it a gluten-free meal. One thing to consider when trying to make gluten-free is that if you are using store-bought broth, check the ingredients to make sure there is no flour or other gluten products in the broth many broths do use them so you want to be sure. I loved the sauce that went with the chicken in this meal and the paprika gave the chicken great flavor with a little bit of a kick to it. The whole meal was done in under 40 minutes, which made it even better.
That’s all I have for today. Check back again to see some more recipes. I promise, I am making other things this week besides braised chicken thighs. I have a couple of new recipes I am trying out tonight, so check for those in the coming days. Until next time, enjoy the rest of your day and enjoy your meal!
How to Roast a Chicken
Place the carrots, potatoes, and onion in a large bowl. Drizzle with 3 tablespoons of olive oil, then season generously with salt and pepper. Toss it all around well to coat, then place in a large cast-iron skillet. You may also use a large baking dish instead, like a 9x13 pan.
Dry the chicken very well with a paper towel, then season the inside and outside of the chicken with salt and pepper. Place the garlic, rosemary, and lemon wedge into the cavity, then truss the chicken with kitchen twine.
Place the chicken on top of the bed of vegetables, then roast for 25 minutes. Turn the oven down to 400ºF, and brush the outside of the chicken all over with olive oil. Continue cooking the chicken for approximately 45 more minutes, until the chicken registers 160ºF with a thermometer, reading where the thigh meets the breast. Or, you can check that the juices run clear at this spot. The chicken may need an additional 5 or 10 minutes of cooking time, depending on the size of the chicken.
Once the chicken has finished cooking, let it rest at room temperature for at least 15 minutes for the juices to redistribute. Now it&rsquos ready to serve!
One Pan Balsamic Chicken with Roasted Vegetables
- Author: Krista
- Prep Time: 40 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 55 mins
- Yield: 4 1 x
- Category: Paleo, Poultry, Gluten-free, Easy Dinner Recipes
- Method: Baked
- Cuisine: American
A healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!
- 4 chicken thighs, bone in
- 3 carrots, chopped into 2 &ndash 3 &rdquo chunks
- 1 red pepper, 1&Prime cubes
- 1 red onion, halved and quartered
- 5 red potatoes, halved & quartered
- 1 tablespoon olive oil
- salt and pepper to season
- 1 tablespoon of stone ground mustard
- 3 tablespoons of balsamic vineagar
- 3 tablespoons of olive oil
- 2 tablespoons of fresh rosemary, chopped
- 1 garlic clove, minced
- salt & pepper to taste
- In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.
- Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.
- Preheat oven to 375º
- Place all red onion, potatoes, red pepper, and carrots in 13×9&Prime baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.
- Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft. Remove from oven and serve!
- Serving Size: 1 thigh + vegetables
- Calories: 410
- Sugar: 7 g
- Sodium: 427 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 119 mg
Keywords: balsamic chicken
Did you make this recipe?
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS . I LOVE SEEING WHAT YOU MAKE!