Crispy Chicken Thighs with Sweet Potatoes and Broccolini
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
4 servings
Ingredients
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 8 boneless, skinless chicken thighs
- 1 1/2 pounds sweet potatoes or garnet yams cut into wedges, optional to peel
- 1 pound broccolini, tough ends trimmed
- 1 medium red onion, cut into wedges
- 2 tablespoons fresh flat-leaf parsley, chopped
Procedure
Chicken thighs are an ideal choice for high heat roasting as they stay juicy and crisp up nicely. If using bone-in, skin-on increase the cook time by a few minutes and always use the final cook temperature of 165°F as your guide. You can alter the selection of vegetables to your liking, making sure they are cut uniformly for even roasting.
Procedure:
Preheat the oven to 425°F, or a convection oven to 400°F. Line a half-sheet size rimmed baking sheet with parchment paper.
To prepare the marinade: To a small bowl, whisk together the oil, lemon juice, salt, pepper, rosemary, garlic powder and red pepper flakes.
To prepare the chicken and vegetables: Pat the chicken dry with paper towels and add to a medium bowl. Add half of the marinade to the chicken thighs and toss to coat evenly. Use the remaining marinade to toss with the vegetables.
To cook: To the prepared sheet pan arrange the sweet potatoes and onion wedges in a single layer on the prepared baking sheet. Place the chicken around the potatoes and onions and drizzle with any remaining marinade. Transfer to the preheated oven and roast until the potatoes are tender, about 20 minutes. Using tongs, flip the potatoes and onions, add the broccolini and return to the oven until the vegetables are crispy and the chicken is at least 165°F, 10 to 15 additional minutes.
To serve: Divide the chicken and vegetables among warmed shallow bowls, garnish with parsley and serve.
Procedure:
Preheat the oven to 425°F, or a convection oven to 400°F. Line a half-sheet size rimmed baking sheet with parchment paper.
To prepare the marinade: To a small bowl, whisk together the oil, lemon juice, salt, pepper, rosemary, garlic powder and red pepper flakes.
To prepare the chicken and vegetables: Pat the chicken dry with paper towels and add to a medium bowl. Add half of the marinade to the chicken thighs and toss to coat evenly. Use the remaining marinade to toss with the vegetables.
To cook: To the prepared sheet pan arrange the sweet potatoes and onion wedges in a single layer on the prepared baking sheet. Place the chicken around the potatoes and onions and drizzle with any remaining marinade. Transfer to the preheated oven and roast until the potatoes are tender, about 20 minutes. Using tongs, flip the potatoes and onions, add the broccolini and return to the oven until the vegetables are crispy and the chicken is at least 165°F, 10 to 15 additional minutes.
To serve: Divide the chicken and vegetables among warmed shallow bowls, garnish with parsley and serve.
Crispy Chicken Thighs with Sweet Potatoes and Broccolini
By Tested and Perfected in the Sur La Table Kitchen
Serves
4 servings
Ingredients
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 8 boneless, skinless chicken thighs
- 1 1/2 pounds sweet potatoes or garnet yams cut into wedges, optional to peel
- 1 pound broccolini, tough ends trimmed
- 1 medium red onion, cut into wedges
- 2 tablespoons fresh flat-leaf parsley, chopped
Procedure
Chicken thighs are an ideal choice for high heat roasting as they stay juicy and crisp up nicely. If using bone-in, skin-on increase the cook time by a few minutes and always use the final cook temperature of 165°F as your guide. You can alter the selection of vegetables to your liking, making sure they are cut uniformly for even roasting.
Procedure:
Preheat the oven to 425°F, or a convection oven to 400°F. Line a half-sheet size rimmed baking sheet with parchment paper.
To prepare the marinade: To a small bowl, whisk together the oil, lemon juice, salt, pepper, rosemary, garlic powder and red pepper flakes.
To prepare the chicken and vegetables: Pat the chicken dry with paper towels and add to a medium bowl. Add half of the marinade to the chicken thighs and toss to coat evenly. Use the remaining marinade to toss with the vegetables.
To cook: To the prepared sheet pan arrange the sweet potatoes and onion wedges in a single layer on the prepared baking sheet. Place the chicken around the potatoes and onions and drizzle with any remaining marinade. Transfer to the preheated oven and roast until the potatoes are tender, about 20 minutes. Using tongs, flip the potatoes and onions, add the broccolini and return to the oven until the vegetables are crispy and the chicken is at least 165°F, 10 to 15 additional minutes.
To serve: Divide the chicken and vegetables among warmed shallow bowls, garnish with parsley and serve.
Procedure:
Preheat the oven to 425°F, or a convection oven to 400°F. Line a half-sheet size rimmed baking sheet with parchment paper.
To prepare the marinade: To a small bowl, whisk together the oil, lemon juice, salt, pepper, rosemary, garlic powder and red pepper flakes.
To prepare the chicken and vegetables: Pat the chicken dry with paper towels and add to a medium bowl. Add half of the marinade to the chicken thighs and toss to coat evenly. Use the remaining marinade to toss with the vegetables.
To cook: To the prepared sheet pan arrange the sweet potatoes and onion wedges in a single layer on the prepared baking sheet. Place the chicken around the potatoes and onions and drizzle with any remaining marinade. Transfer to the preheated oven and roast until the potatoes are tender, about 20 minutes. Using tongs, flip the potatoes and onions, add the broccolini and return to the oven until the vegetables are crispy and the chicken is at least 165°F, 10 to 15 additional minutes.
To serve: Divide the chicken and vegetables among warmed shallow bowls, garnish with parsley and serve.