Simple as can be, roasted chicken thighs and veggies, seasoned with rosemary.
Yep, that’s right. Out of all of the menu items I’ve made in the past ten years, since I started cooking real meals, I have never roasted chicken in the oven. On or off the blog.
Maybe it would be more accurate to say I’ve never roasted a chicken correctly. I’ve definitely tried before.
About six years ago, in our condo, I was a new mom and determined to be homemaker extraordinaire. (that feeling has since passed, btw) I loaded up my roasting pan with a whole chicken and popped it in the oven.
It started to sizzle. Then it sounded like a deep fryer.
“Is that noise normal?”, I asked my husband, “A roasting chicken is not supposed to sound like that!”
He shrugged in response.
Then there was a loud pop.
The hot grease had landed on the oven light and it shattered. The chicken was a bust and I had to clean glass out of my oven. I was traumatized.
It took me all this time to try again.
And, it was totally uneventful. Thank God. Because c’mon, roasted chicken? It’s like one of the easiest meals to cook. Or it should be. I have no idea what I did wrong the first time. Maybe the chicken was too big? Maybe I didn’t trim enough of the fat away? Whatever.
This one turned out perfectly. It tasted amazing and took it’s rightful spot in our monthly meal line-up.
It’s perfect for Fall and Winter, with tons of filling root vegetables. I fell in love with the rosemary scent that filled up my house.
Did I mention how easy it is?
You must use bone-in, skin-on chicken thighs. This is no place for skinless chicken breasts. The fat & skin give it flavor and season the marinade for the vegetables.
Make it this week, it’ll become a new family favorite.
- 3 Tablespoons, olive oil
- 1 tablespoon, soy sauce
- salt & pepper to taste
- 4 skin-on, bone-in chicken thighs
- 2-3 potatoes, any variety, chopped
- 2-3 carrots, peeled & chopped into long pieces (see picture)
- 1 red onion, sliced into wedges
- 6 springs rosemary
- 2 Tablespoons Italian seasoning