THE KITCHEN HAS RETURNED! Kind of. It’s the only room in our house that’s completely unpacked. So between painting over hideous colors, unpacking, and lamenting over how much there is to do – I decided to cook us a nice dinner. We had been subsisting on instant oatmeal, salads, sushi, pasta, and chipotle for the last few weeks and I wanted to do something a bit nicer than our usual fare.
Cooking chicken over vegetables is one of those things that I can’t believe I didn’t start doing until a couple of years ago. You get a wonderful main dish and flavorful side with the work of one dish. I cooked these over organic Yukon gold potatoes and multi-colored (purple!) carrots from my CSA. The chicken marinade is incredibly simple: lemon, garlic, salt, pepper, olive oil and rosemary – and the flavor of the marinade drips down into the vegetables making them super tasty.
4 chicken thighs (bone in and skin on)
1 sprig rosemary, chopped
Juice and zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, grated or chopped
1 tablespoon extra virgin olive oil
5 medium Yukon gold potatoes chopped into 1 inch chunks
4 medium carrots, peeled and chopped into 1 inch long pieces
Preheat the oven to 425°. Whisk together the lemon juice, rosemary, salt, pepper, olive oil, and garlic in large bowl. Toss the chicken in the marinade and let set for 10 minutes. In a medium to large baking dish greased with some olive oil, add the potatoes and carrots in a layer on the bottom. Place the chicken skin side up on the potato carrot layer. Bake uncovered for 20 minutes or until the skin is crispy and the internal temperature is at least 170°. Let the chicken sit for 10 minutes. Garnish with fresh chopped flat leaf parsley or a few rosemary sprigs (if desired) and serve!