Monday, February 6, 2012
Roasted Chicken Thighs and Veggies
*Veggies of your choice! I used all fresh, except for the mushrooms-these were canned and they worked great. I made about 3-4 cups of chopped veggies.
*1/4 cup balsamic vinegar
*1/8 cup olive oil
*Spices-including, but not limited to-salt and pepper, rosemary, garlic, thyme, sage
I used all dried herbs and didn't measure them out exactly. I used 1/2 a teaspoon or less of each.
Mix all together and spread out on a cookie sheet. It helps if you put foil underneath for clean-up purposes, but this isn't necessary. Roast at 425 degrees for about 30-35 minutes.
Roasted Chicken Thighs
*Chicken thighs (the amount is up to you! We roasted 5 chicken thighs)
*Spices of your choice (See ingredient list for veggies above)
You will use just enough olive oil and balsamic vinegar to coat your chicken thighs. There is no amount specified, seeing as it depends on how many thighs you roast. You will also use the spices to flavor to taste.
Mix olive oil, vinegar, and spices together with chicken. Put chicken on cookie sheet and roast at the same time as the veggies, for the same amount of time.
*Note-I used to be intimidated by recipes such as this one that said "season to taste". Now I have a 7-month old whose often restless while I'm cooking :) so I'm often in a hurry in the kitchen. This "speedy" way of cooking has taught me to flavor well and fast. If you're new to trying things on your own without relying on exact amounts I recommend adding just a bit of spice for flavor, and improve each time by adding more or less of the flavors you liked/didn't like. It's easier to add a little each time than to get too much and have something over-flavored. Most of all-go with your instincts ! (and your smell!)
Happy Eating-Sara :)