Dinner Tonight! Roasted chicken thighs

I made good food!

If you weren’t aware… Everything I have created lately has tasted pretty, well, terrible. I’m talking NO flavor or all the wrong flavors or just generally disgusting.

Luckily, last weekend, my I-suck-at-cooking streak ran dry, and I roasted some delicious chicken thighs!

Roasted Chicken Thighs, Baby Potatoes & Tomatoes with Olives & Mint

  • 3 tablespoons  extra-virgin olive oil
  • 6   bay leaves
  • 1 tablespoon  fresh thyme leaves (Thyme leaves are almost IMPOSSIBLE to remove from the little twigs. It took forever.)
  • clove garlic, peeled and crushed
  • 1 teaspoon  kosher salt, plus more as needed
  • 1/4 teaspoon  freshly ground black pepper
  • 8   8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin (When the recipe says “trimmed of excess fat and skin,” take it with a grain of salt. Chicken thighs are covered in excess fat.)
  • 12   baby white or yellow potatoes (1 pound), halved
  • 1 pint  grape tomatoes, halved
  • 4   slender scallions, white and green parts cut diagonally into 1 1/2-inch lengths
  • 1/4 cup  olives, preferably Nicoise or Picholine, pitted and chopped (Gross. No.)
  • 1/4 cup  slivered fresh mint leaves (Gross. No. I like mint in my tea.)
  • teaspoons  capers, drained, rinsed, and roughly chopped (Absolutely NO. I hate capers.)
  • I added steamed peas at the end, too. I love peas.

(But would I really be me if I didn’t change a few things?)

Stir together 2 tablespoons of the oil, the bay leaves, thyme, garlic, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours. (I marinated for two hours, and it worked fine.)

Heat the oven to 425 degrees F. Arrange the chicken skin side up at one end of a large rimmed baking sheet. (Discard the bay leaves, garlic, and any marinade. I totally left all of that on there. I must have not read this part, but that little mistake made for some good chicken!) Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and spread in a single layer. Roast for 20 minutes. Baste the chicken with the pan juices using a brush, turn the potatoes, and roast for another 10 minutes. Baste the chicken and turn the potatoes again and roast for 5 minutes.

Stir the tomatoes and scallions into the potatoes and roast, basting and turning once or twice, until the chicken and potatoes are golden and crisp looking, and the tomatoes and scallions are soft, about 15 minutes more.

Stir the vegetables, transfer with a slotted spoon to a serving bowl, and stir in the olives, 2 tablespoons of the mint, and the capers. Season to taste with more salt. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining 2 tablespoons mint, and serve hot.

Make Ahead Tips: For this recipe, you can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the moring and let the chicken marinate in the refrigerator all day.

Finally, something came out of my oven and tasted fabulous! I recommended this recipe (of course, with my alterations) to everyone who loves a good chicken thigh. And who doesn’t?

Crazy people, that’s who.

As for my workouts, well, it’s been getting harder and harder to complete more than 10 minutes of stair-climbing at work. I try to take walks, but I’m pretty focused on my papers and presentations right now.

Luckily, I’ll be finished with two papers and two presentations by the last week of April. Of course, during the first few days of May, I’ll be busting out the other two papers, one of which I’ll get done in a few hours because it’s mostly finished. The other… whew… I don’t want to think about it yet.

High five to skinnyshae though! I went to yoga on Saturday with Ashley R. and have a renewed desire to get fit and healthy and toned so I can wear shorts to yoga practice! That’s a good motivator. I never wear shorts.

Bye Friends (Make the chicken!O

2 thoughts on “Dinner Tonight! Roasted chicken thighs

Comments are closed.