Need to make something easy & lighter after all the holiday food you have been enjoying?
Roasted chicken thighs & vegetables to the rescue!
This dish practically cooks itself. All the effort you have to put in is chopping up some veggies & preparing the marinade for the chicken. Simple, easy & delicious.
Recipe:
For all items, choose best quality (farm fresh, organic, pasture raised, local) available, your taste buds & gut will thank you!
Chicken – marinate for minimum 1 hour in a mixture of olive oil, balsamic vinegar, garlic aioli mustard, salt, pepper & herbs (rosemary, thyme, tarragon or mixture will all work well).
Veggies – I used Brussels sprouts, baby yellow potatoes, peppers, garlic & onion. Toss lightly with olive oil & season.
Throw the veggies in the oven first since they will take a little longer. Cook at 400 for approx. 30-35 minutes.
Roast the chicken thighs in their marinade at same temperature for approx. 20-22 minutes until internal temp reaches 165. Take out & let rest for approx. 7 minutes before slicing.
Layer first the veggies in the bowl, add the chicken & then spoon the chicken marinade/pan juices over everything.
Enjoy!
#inthekitchenwithnora #easychickenrecipes #easydinnerideas
