There's two different theories on the best method to oven roast chicken - the low and slow way or the quick hot let's just get 'er done theory. While either way will produce a succulent cluck, I used the latter last night resulting in juicy crisp skinned thighs and perfectly caramelized vegetables.
Seasoned with dried thyme, salt, pepper and the mystery ingredient, freshly grated nutmeg, the end result of their sojurn in a 450 oven was incredibly tender juicy meat with a sublime flavor. The thighs got a head start in the oven to release some of their fat and juices, then little golden potatoes, carrots, parsnip, onion and butternut squash hit the pan. That's when the party started.
It was one of those silent parties that the whole neighborhood got in on - that is an enticing aroma that made a passerby's knees weaken. My only issue with cooking chicken this way is the smoke it created in the house but hey, it's a beautiful morning - a scant 67 degrees. The house is opened up and there's nary a sign of a smokey chicken dinner or cookin' of any kind. I might have to do something about that.
What a great day to bake bread - course it might be a good idea to clean the oven first.
Oven Roasted Chicken Thighs with Vegetables (adapted from Bon Appetit)
2 to 3 pounds chicken thighs, skin and bones intact
3 tablespoons olive oil, divided
2 teaspoons coarse sea salt
2 teaspoons dried thyme
2 teaspoons freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Assorted vegetables – I used tiny Yukon gold potatoes, carrots and parsnip cut into 3 inch pieces, butternut squash cut into 1 x 3 inch sticks
Preheat oven to 450. Spray a large flat roasting pan with cooking spray then spread 1-1/2 tablespoons olive oil on the bottom. Wash and dry chicken thighs well and place skin side down on roasting pan to coat in olive oil. Turn skin side up. Combine sea salt, thyme, black pepper and nutmeg. Sprinkle half of the spice mixture onto thighs. Place chicken in preheated oven and cook for 30 minutes. Remove to a bowl and set aside. Meanwhile in a large bowl combine vegetables with remaining 1-1/2 tablespoons of oil and the rest of the spice mixture. Toss well to coat. Add vegetables to roasting pan, spreading evenly. Bake for 30 minutes. Remove pan from oven and rotate vegetables. Return chicken thighs to pan along with any accumulated juices, placing chicken skin side up on top of the vegetables. Bake for additional 15 minutes or until vegetables are tender. Download Oven Roasted Chicken Thighs with Vegetables
A year ago - Butternut Squash Galette