FD is a HUGE fan of chicken thighs.
And who can blame him? So juicy, so tender, so succulent. We should all be fans of chicken thighs.
Let me rephrase: we should all be fans of organic, free range chicken thighs.
9 times out of 10 I buy a whole chicken from Luginbill Family Farm, but in those in-between months when I'm out of Luginbill chicken and can't get to Pandora and we're craving a little farmyard friend, I turn to the organic, free range chicken from the grocery store.
Please know I'm not a fan of buying meat from the grocery store unless it's from Mustard Seed or Nature's Bin (oh, to live in the Cleveland area again...) because I feel the meat is already over-priced at Meijer and especially Kroger. However, I'm hawk when it comes to the sale meats, specifically organic, free range meats.
I found a package of chicken thighs on sale two weeks ago at Kroger. I bought them for FD. And after such a busy week for both of us, I thought I'd surprise him with one of his favorite meats.
For the recipe I turned to Epicurious but the actual recipe I used was in my archive of Bon Appetit magazines. The thighs were delicious. I'm sad to report, though, that my carrots overcooked and my purple fingerling potatoes also were a little over roasted. (Yes, I will use Yukon Gold and whole carrots next time.) It doesn't mean we didn't enjoy every single bite. I will make this recipe again. Especially after I have a kitchen with an exceptional hood. (I think I need to clean my oven; everything I roast smokes now...Ugh. How can I win a kitchen remodel?)
The herb and spice mixture of salt, pepper, thyme, and nutmeg was perfectly earthy with the root veggies. (Oh, I tried for parsnips instead of carrots, but the ones I bought a few days ago had already rotted. My detest of out-of-season veggies is only growing stronger. But it's in constant battle with my love of veggies all year round. What am I to do? *Sigh* I'm buying organic as much as I can...)
But those thighs.
Those thighs.
Ingredients
- 3 tablespoons olive oil, divided
- 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
- 1 tablespoon coarse kosher salt
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon freshly grated or ground nutmeg
- 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
- 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
- 3 tablespoons chopped fresh chives
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
Place chicken on platter; top with chives.
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