This is SUCH a simple meal to make that it is one of our standards. If we don’t have anything else planned, heck, there are probably some chicken thighs in the freezer we can thaw, and we always have some sort of veggie lying around that we can throw in the oven to roast, right?
It’s also a good reminder to me that maybe someday I should start using my real camera again. Take these photos from November (real camera), which I sadly never got around to blogging:
Crisp, gorgeous photos… sunny-looking even though it was probably evening, white balance and contrast adjusted so it’s pretty.
And these photos taken not too long ago (camera phone). So sorry. I hope you can still appreciate the beauty of the Romanesco cauliflower from our CSA.
So here’s the basic gist of it.
- Preheat oven to 375 degrees Fahrenheit.
- Meanwhile, heat a skillet on the stove. When the pan is hot, place your chicken thighs skin-side-down into it so the skin can start crisping (turn to medium to medium-low heat). I try to make sure the skin is as “spread out” as possible on the meat so that it gets the most contact possible with the pan. Sometimes it gets sort of folded-up and that defeats the purpose of this pre-crisping.
- Season the non-skin side with lemon pepper seasoning and Lawry’s seasoned salt (or any seasonings you want – this mix is my standard go-to mix. mmm)
- Cut up your veggies and wash them. Dry in a salad spinner (for roasting veggies, I find it’s best if they have as little water on them as possible), then toss with extra-virgin olive oil and some sea salt.
- Arrange veggies in a single layer on a cookie sheet.
- When the oven is preheated, put the chicken into a glass baking dish skin-side-up. Season the skin with your lemon pepper and seasoned salt and pop it in the oven for 45 minutes or so.
- After about 20-25 minutes, pop the cookie sheet with your veggies on it in the oven too. That way the vegs and chicken will be done at about the same time.
- When there are 10 minutes left, flip the veggies around with a spatula. I like how the sides touching the pan get all crisp and caramelized, so I try to maximize that area (and make sure cooking is even) by flipping the veggies.
Enjoy your easy peasy meal. Since there is almost no preparation involved, this is good for nights when you don’t feel like cooking but want a home-cooked meal. It’s also great for lunch, if you’re home in the middle of the day and have a few minutes to get it ready an hour or so before you want to eat. Since the cooking time is mostly hands-off, you can get other stuff done while you wait.