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
My, you have nice looking thighs! I love roasted veggies, also!
Posted by: Lea | 09/28/2011 at 10:53 AM
Now we're talking Autumn with thyme and parsnips and carrots. Another month and the turnips will be out! Great dish. Again, I CAN SMELL IT! Hugs, Mary L.
Posted by: Mary from Apron Strings & Wedding Rings | 09/28/2011 at 11:19 AM
Lea - uhh thank you but don't you think you're getting a little personal? Tee,hee.
Mary - it really is a dish with the colors and smells of fall. So comforting and satisfying.
Posted by: June | 09/28/2011 at 11:48 AM
I really, really hope you ate that skin and didn't discard it. Don't lie to me either girlie....LOL
Looks delish!
Posted by: Mags | 09/29/2011 at 07:19 AM
I'd never want to disappoint you my friend so, of course I ate the darn skin. Isn't it the best part?
Posted by: June | 09/29/2011 at 07:45 AM
I am with Mags on this one...the skin looks crispy and tasty. I have been pondering the idea of making an app out of fried chicken skin with maybe a gravy type of dipping sauce. What do you think?
Posted by: Lorraine | 09/30/2011 at 10:39 AM
Lorraine - I think you'd have to prepare yourself for the stampede to the bowl. LOL
Posted by: June | 09/30/2011 at 01:35 PM