Chicken Life

Sunday Supper- Roasted Chicken Thighs and Vegetables

October 26, 2015
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After a weekend of eating too much fast food and drinking pumpkin beer, my body was craving a homemade meal. There’s something comforting about roasting chicken and vegetables when the weather starts to get colder.

I’ve been on a mission to discover how to perfectly cook different parts of a chicken. Here’s what I learned:

1. Brine the chicken for at least 15 minutes.

2. Roast the chicken at a higher heat, for a shorter amount of time.

3. Let the chicken rest for at least 10 minutes before eating. FullSizeRenderFullSizeRender (1)

FullSizeRender (2)FullSizeRender (4)FullSizeRender (5)The Annual Great Pumpkin Showdown at Station House. It’s been real, but I’m pumpkin-ed out. Until next year…IMG_4987

Roasted Chicken Thighs

3 pounds chicken thighs, with the skin

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon thyme

2 tablespoons coconut oil

  1. Brine the chicken in heavily salted water for at least 15 minutes.
  2. Preheat oven to 375°F.
  3. Remove the chicken from the brine. Pat the chicken dry with paper towels.
  4. Rub the chicken with 2 tablespoons of olive oil.
  5. Season the chicken with salt, pepper, garlic powder, paprika and thyme.
  6. In a cast iron pan, heat coconut oil and remaining olive oil.
  7. When the pan is hot, place the chicken, skin side down. Sear for 7 minutes. Flip the chicken and cook for another 7 minutes.
  8. Place the skillet into the oven and let the chicken roast 15 minutes.
  9. Remove from the oven and let the chicken rest on a cooling rack for at least 10 minutes.

Roasted Brussel Sprouts and Potatoes

3 pounds brussel sprouts, quartered

3 pounds roasting potatoes, cubed

2 tablespoon olive oil

2 teaspoon salt

2 teaspoon pepper

3 cloves garlic, minced

3 slices thick cut bacon

1 tablespoon Parmasan cheese, grated

  1. Preheat oven to 375F°.
  2. Toss brussel sprouts and potatoes with olive oil in a roasting pan.
  3. Season with salt, pepper and garlic.
  4. Slice ½ inch pieces of the bacon and sprinkle on top of the vegetables.
  5. Roast the vegetables for 45 minutes.
  6. Remove from the oven and sprinkle with Parmasan cheese.


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