My sister sent me this recipe last winter when she and her husband were living in Oxford. They were on a tight budget, so in trying to economize, she came across a recipe for chicken and vegetables that calked for bone-in, skin-on chicken thighs. As far as chicken goes, that’s about as inexpensive as you can find besides buying a whole chicken.
Being in seminary, we were on a tight budget, too, so I made this dish several times over the winter. I like it because it’s inexpensive and quick to put together. Now that the weather is cooling off here in the north and there are signs winter is coming sooner than later, I put it back in the meal rotation and we had it for dinner last night.
I knew my hubby liked the dish because he had okayed my making it more than once, but I was surprised to hear him tell me as we were cleaning up last night that it was probably his favorite way to eat chicken. One thing he can’t handle is dry meat, and this is anything but. It’s super moist and flavorful, and he doesn’t mind the veggies either. 🙂
Hubby’s Favorite Chicken and Veggies
5 chicken thighs (I’ve made it with 2-6, just adjust the veggies and seasonings accordingly)
3-4 medium potatoes, cut into eighths
4 carrots, chopped into one-inch pieces
5-6 cloves of garlic (the original recipe called for whole cloves, but I never have those, so I use minced garlic instead)
2 teaspoons kosher salt
1-2 teaspoons dried thyme
1 teaspoon ground pepper
Preheat oven to 450. Place potatoes, carrots, and garlic in greased baking dish. Combine salt, thyme, and pepper, and sprinkle half the mixture over the vegetables. Place chicken thighs on top, skin-side up, and sprinkle with remaining salt mixture. Bake for 45 minutes.