Roasted Chicken Thighs and Vegetables
Do you ever get home from a late night of training or work and just don’t want to eat right away because sitting down to relax with a drink sounds nice? Well, I do, a lot :). Well, with the weather being a bit cooler now, we’ve entered what I like to call “jacuzzi season”. It’s nice to get home, shower and sit in the hot tub without having to worry about being in the kitchen right away. And since using the slow cooker every single night isn’t conducive to a 2 person home, I needed an alternative.
That got me thinking about 1 pan dishes that I could throw in the oven and go. With some leftover brussels sprouts from when I made my most favorite pot roast recipe, it didn’t take me long to land on roasted chicken with brussels sprouts and potatoes. I had initially thought I was going to use chicken breasts for this recipe so that it could be healthier. However, Whole Foods had a different idea for me. The chicken breasts were gigantic and that was going to take too long to cook compared to vegetables. So my alternative was going to have to be chicken thighs with the skin off (at least for me since Dwight wanted the skin).
Quick note: There are two different options that you can do with making this dish. One is to sauté some pancetta to render off the fat and toss the vegetables in it to coat. The other “healthier” option is to toss the vegetables in olive oil before roasting. I prefer the pancetta, because, well, bacon!
Enjoy and make sure to Pin for later!
Rosemary Roasted Chicken Thighs and Vegetables
- 4 bone-in, skinless chicken thighs
- 2 tablespoons chopped rosemary
- 1 tablespoon dijon mustard
- 6-8 new potatoes
- 1/2 bag of brussels sprouts, cut in half if large
- 2-3 ounces of pancetta or 1 tablespoon of olive oil
- Pre-heat your oven to 400F.
- While the oven is preheating, render the fat from the pancetta for a few minutes in your roasting pan. Toss in the brussels sprouts and potatoes. Season with some salt and coat with the fat. Take off the heat.
- Rub the chicken thighs with the dijon mustard and then sprinkle with the rosemary and salt. Place in the roasting pan with the vegetables.
- Roast for about 35 minutes and then slam the heat up to 450F. This will give the vegetables and the chicken a nice, crisp, crust.
High Fiber, Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher