Wednesday, February 15, 2017

Sheet Pan Roasted Chicken

  If Ari agreed, we'd be eating chicken every night for dinner. I love chicken roasted, baked, broiled, barbecued and poached. This technique of pan roasting chicken before baking it in the oven adds a tremendous amount of flavor to the chicken; It will also add lots of chicken flavor to the rest of the dish, and will keep the chicken juicy without having to over bake it in the oven. 
2 cups chopped Kabucha squash
2 cups grape tomatoes, halved
1 large red onion, thinly sliced
1/3 cup garlic cloves
1 bunch cilantro, medium chopped
1 tsp turmeric
1/2 tsp nutmeg
1 tsp kosher salt
1 tsp coarse black pepper
8 pieces chicken thighs 
2 tbsp extra virgin olive oil 

Directions: Preheat oven to 425°. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side. Meanwhile, on a baking sheet toss the squash, tomatoes, onion, garlic, half of the cilantro, turmeric, nutmeg, salt, pepper, and remaining oil. Lay vegetables evenly. Once chicken is browned nestle pieces over the vegetables. Pour over chicken drippings from pan. Bake chicken on the middle rack of the oven for 40 minutes until vegetables are cooked through and chicken is soft and golden.

yields: 4 servings

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