One-Pan Roasted Chicken and Vegetables
So, I cook a lot on the weekends, particularly on Sunday. I like to make a "fancy" breakfast (do soft scrambled eggs, peppers, spinach and onions count?) or lunch, I make my cousin's weekly meals and I make dinner for my mom and I. At the end of the day, I'm tired and get my mind right for upcoming week's activities.
During the week? I don't want to cook anything that takes longer than an hour to make, if that. I have zero desire to dirty up a lot of dishes and utensils, spend a lot of time on my feet prepping the meal and even longer cooking it. I need something easy to make that doesn't make me super tired after.
This is where my one-pan roast chicken thighs and vegetables dish comes on. One-pan meals are incredibly versatile. You can play with this recipe and use potatoes, broccoli, asparagus, bell peppers -- whatever your taste buds desire! If you're going to use the potatoes, cook them separately until they are somewhat soft before roasting them with everything else to make sure they're completely done.
See, the easy thing to do during the middle of the week is to order a pizza, preferably one with pepperoni and sausage with garlic dipping sauce (yum). Another option is to order a cheesesteak sub with extra American (yes, American) cheese, lettuce, mayo, fried onions, hots, and shrimp (oh yeah....that sounds amazing right now) with fries.
I'm on a meal plan and am trying to get rid of this belly as much as possible, so I have to eat food that supplements that goal and is also delicious. And I loveee chicken thighs! They're really hard to overcook, have a ton of flavor and are super juicy and tender. They're also perfect for roasting and there is hardly anything better than roasted chicken with crispy skin and succulent meat. This recipe definitely gives you that.
However, what also makes this recipe so delicious are the vegetables, vegetable stock, and fresh rosemary and thyme that provide a ton of flavor and make this a hearty dish. You and your family will be pleased that you didn't splurge on take out and opted for a healthier alternative.
Also, for this recipe, I recommend a pot or pan, like a braiser pan, that can go directly from the stove to the oven. The braiser pan I used is made of enameled cast-iron, so it's designed to hold heat well and cook food evenly. Using a stainless steel braiser, or a similar pan, shouldn't alter your cooking time or final result because they're also good at searing, holding heat, interacting with acidic foods like tomatoes and cooking evenly.
Prep Time: 10 minutes
Make sure to slice your onion, mince the garlic, halve the tomatoes, measure out the corn and peas, gather the herbs and prep your stock before you start cooking to save on time and clean up.
Cook Time: 1 hour
4 Chicken Thighs
1.5 cup of vegetable stock
1.5 cup of halved grape tomatoes
1 cup of frozen corn
1 cup of frozen peas
1 julienned white onion
2 minced garlic cloves
2 T of avocado oil
1.5 tsp of kosher salt
Fresh cracked pepper
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
Preheat your oven to 400 degrees.
In a braiser or similar pan, heat the avocado oil over medium heat.
While the oil is heating, season the chicken thighs on both sides with kosher salt and black pepper.
After seasoning, sear the chicken skin side down for 10 minutes until the skin is golden brown and crispy. To prevent splattering, halfway cover the pan with its lid.
Flip the chicken over and add the onions. Cook the onions for 3 minutes until they're translucent.
Add the tomatoes, garlic, peas, corn and vegetable stock.
Turn the stove up to medium-high heat to bring the stock to a boil. Let it boil for 10 minutes so the stock reduces a little bit.
After 10 minutes, add the fresh rosemary and thyme and put the pot in the oven uncovered for 35-40 minutes.
Take the dish out of the oven, garnish with fresh parsley, and serve! Viola, now you have a great weeknight meal! Enjoy!
How did this recipe turn out for you? Did you make any changes? Let me know in the comments below!