FALL ONE-PAN DINNER: ROASTED CHICKEN & ROOT VEGETABLES
Have things been heating up for you guys schedule-wise the same as it has for me? Come dinner time, I’m so exhausted half the time that I just want to order takeout. Problem is, I never feel as satisfied as when I actually make a home cooked meal. But if I’m gonna make it during the week, it’s gotta be quick and involve very little cleanup. I loved how much my first one-pan dinner post went over with you guys (check it out here), so I’ve decided I’m going to do a one-pan/one-pot dinner recipe once a month.
This time around, I’m pulling in fall flavors with seasonal vegetables and keepin’ it cheap with chicken thighs. I swear, someone forgot to make chicken thighs more expensive than breasts when it comes to pricing meat because they’re soooo goddamn good. That crispy skin and juicy meat? YUM. It goes perfectly with sweet roasted carrots and fennel. Oh yeah, and a WHOLE head of garlic (yasss garlic).
Let me know if you end up making this! It’s really easy and doesn’t take much effort at all.
FALL ONE-PAN DINNER:
ROASTED CHICKEN THIGHS & ROOT VEGETABLES
Time: 50 minutes
Serves: 4-6 people
Ingredients
- head of garlic
- 4-6 bone-in skin-on chicken thighs
- salt & pepper, to taste
- 1 teaspoon thyme
- 1/2 lb rainbow carrots
- 1 bulb fennel, quartered and fronds reserved
- 2-3 tablespoons olive oil
Instructions
Preheat the oven to 375 degrees Fahrenheit. Place a roasting pan in the oven while the oven is preheating. Take the garlic head, cut the top off and set aside.
Pat the chicken dry using a paper towel and season with salt, pepper and thyme. Once pan is hot, remove it from the oven, spray with non-stick spray or drizzle with olive oil, and place the chicken thighs in it skin side down.
Nestle in the carrots, fennel and garlic head in between the thighs. Drizzle with olive oil (especially the head of garlic) and season with salt and pepper.
Roast in the oven for 30-45 minutes, until juices of the chicken run clear and the vegetables are soft, turning the chicken thighs over halfway through. Allow to rest for about 10 minutes. Garnish with reserved fennel fronds. Garlic can be squeezed over chicken or served on the side.
gretchen metzloff | 16th Nov 21
The vegetables didn’t cook as fast as the chicken and the garlic not at all. Should I have cut the veggies smaller and started the garlic earlier. It was yummy otherwise and a good idea.
You Must Love Life | 2nd Dec 21
If you’re having that problem, I would definitely chop the veggies into smaller pieces. You could even try starting the vegetables and garlic a little early and add the chicken thighs to the pan after about 10-15 minutes. Glad you enjoyed it!