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Chicken Thighs with Roasted Vegetable


This is probably one of the easiest dishes we make. And its always rewarding. The tomatoes give the sauce a nice brightness and the beets lend a beautiful hue.
Equally perfect for a weeknight meal, fridge clean out, or dinner party.



Ingredients

  • 6 Bone-in, Skin-on thighs
  • 12 Cherry tomatoes
  • 2 Beets, peeled and cubed
  • 4 Yellow Potatoes, diced
  • 4 Large Carrots, diced
  • Lg White Onion, diced
  • 8 Brussels Spouts, halved

Poultry Spice

  • 2 Parts Kosher Salt
  • 2 Parts Paprika
  • 2 Parts Onion Powder
  • 2 Parts Garlic Powder
  • 2 Parts Italian Seasoning
  • 1 Part MSG (Yes, that msg. Accent works great)
  • 1 Part Cayenne Pepper
  • 1 Part White Ground Pepper

This is your secret chicken seasoning. Put it in the cupboard. Use it liberally on skin-on thighs, whole chickens, etc… Rub down with olive oil, coat inside and out. Set aside.

Steps

  1. Preheat the oven to 450F (conv roast) and start chopping your veggies. We use quartered yellow potatoes, halved brussels sprouts, chopped yellow onion, carrot, cherry tomatoes, and cubed beets. You can add as much or as little as you like.

  2. Place in a baking dish, coat in olive oil and chicken schmaltz, kosher salt, black pepper, and italian seasoning. Mix to coat.

(Note: shmaltz is the rendered fat from chicken skin. It is easily made from the trimmings of the chicken thighs. We keep ours in a bag in the freezer and render them after a couple of weeks)

  1. Top veggies with the chicken thighs, facing skin up, and cover tightly with foil. Convection Roast 1hr.

  2. Remove foil and temp potatoes and chicken. Chicken thighs are most enjoyable after crossing the 180F mark, and potatoes and beets should be over 200F.

  3. Cook for an additional 15m uncovered until chicken skin crisps.

  4. If desired, remove chicken thighs and vegetables from the pan. Strain into a small sauce pot and add a half cup white wine, two cups chicken stock, and a knob of butter. Cook over a high heat until the smell of alcohol is gone, and the sauce has reduced by a quarter. In a heat proof dish, combine a half tablespoon of cornstarch with a half cup of your sauce, combining thoroughly with no lumps. Add the cornstarch slurry to the pan and cook for another minute until nappe.


(Note: Do not use “cooking” wine. A $5 Winking Owl Pinot Grigio from Aldi is a great pantry staple and will not have the additional salt that Cooking Wine requires to be made undrinkable/not taxed as a wine/spirit.

Additionally, if you’re not able to consume corn products, combine 100g AP flour and 100g butter in a dish. Knead until thoroughly combined. This can be introduced as a thickening agent in 10-20g chunks until the desired thickness is reached. For more info on this technique google “beurre manié” If using the beurre manie method, remove the knob of butter recommended above.)

  1. Plate two or three tablespoons of sauce. Top with roasted veggies. Ladle sauce over vegetables. Top with roast chicken. Garnish with fresh chopped thyme and oregano if desired.

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