Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes
This is a delicious comfort food supper. Easy to make and great to eat. We've been getting great potatoes from our CSA farm. This is an excellent way to use some of them. Here in Wisconsin it is getting chilly, but I still have my rosemary plant outside on my deck in our container garden. Your kitchen will smell wonderful as you roast your chicken dinner with fresh rosemary.
1-2 navel oranges
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt, plus more as needed
1/2 tsp. dried chile flakes
1# red potatoes, cut into chunks
2 medium red onions, sliced into 1/2-inch-thick circles
2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced
6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work)
Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl.
On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings, and spread the onions and potatoes into a single layer as much as possible. At the other end of the baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle the thighs and vegetables lightly with salt.
Roast for 20 min. Baste the chicken with the pan drippings using a brush and stir the potatoes and onions. Continue to roast, basting and stirring every 10 min., until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 20 min. more.
Meanwhile, peel the oranges with a sharp knife, making sure you’ve removed the pith and membrane. Slice crosswise into roughly 1/2-inch circles and then chop into roughly 1/2-inch pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp. of the minced rosemary.
When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer with tongs to a serving platter, top with the orange mixture, and serve hot.
Adapted from Fine Cooking
1-2 navel oranges
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt, plus more as needed
1/2 tsp. dried chile flakes
1# red potatoes, cut into chunks
2 medium red onions, sliced into 1/2-inch-thick circles
2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced
6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work)
Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl.
On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings, and spread the onions and potatoes into a single layer as much as possible. At the other end of the baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle the thighs and vegetables lightly with salt.
Roast for 20 min. Baste the chicken with the pan drippings using a brush and stir the potatoes and onions. Continue to roast, basting and stirring every 10 min., until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 20 min. more.
Meanwhile, peel the oranges with a sharp knife, making sure you’ve removed the pith and membrane. Slice crosswise into roughly 1/2-inch circles and then chop into roughly 1/2-inch pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp. of the minced rosemary.
When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer with tongs to a serving platter, top with the orange mixture, and serve hot.
Adapted from Fine Cooking
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