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.
The Annual Great Pumpkin Showdown at Station House. It’s been real, but I’m pumpkin-ed out. Until next year…
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
- Brine the chicken in heavily salted water for at least 15 minutes.
- Preheat oven to 375°F.
- Remove the chicken from the brine. Pat the chicken dry with paper towels.
- Rub the chicken with 2 tablespoons of olive oil.
- Season the chicken with salt, pepper, garlic powder, paprika and thyme.
- In a cast iron pan, heat coconut oil and remaining olive oil.
- When the pan is hot, place the chicken, skin side down. Sear for 7 minutes. Flip the chicken and cook for another 7 minutes.
- Place the skillet into the oven and let the chicken roast 15 minutes.
- 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
- Preheat oven to 375F°.
- Toss brussel sprouts and potatoes with olive oil in a roasting pan.
- Season with salt, pepper and garlic.
- Slice ½ inch pieces of the bacon and sprinkle on top of the vegetables.
- Roast the vegetables for 45 minutes.
- Remove from the oven and sprinkle with Parmasan cheese.