Tasty Tuesday – Roasted Chicken Thighs and Vegetables

Alright, y’all. Here’s my first honest-to-God recipe adaptation. I had planned to cook this on Monday, and throw the post up on Tuesday (hence the post title), but ended up cooking on Tuesday. So like, it still works, right?

If you’ve been following along on Instagram, you know I’ve been real in to cooking lately. This is partly to do with our attempt to eat mostly Whole30 compliant during the week (so.much.prep.), but I’ve also been enjoying a lot of food-related entertainment lately:

  • Garden Spells
  • The Soul of a Chef
  • Young & Hungry
  • Chopped
  • Chef’s Table

And ever since I finally learned how to boil water at the age of 14, I have found the kitchen to be very fulfilling – especially if the end result is actually edible, which hasn’t always been the case.

I love cooking so much that last year, all I wanted to do for my birthday was learn how to roast a chicken and throw my friends a dinner party. I searched the internet high and low and found the BEST, and to be quite honest, easiest recipe for roasting a chicken from the queen of impressive home cooking, Ina Garten. The only thing I do differently is I add Brussels Sprouts to the veggies and adjust the amount of carrots to accommodate.

So as I mentioned, Eric and I try to eat Whole30 compliant at home during the week. We’re not doing Whole30 again, but I find that I feel better and have more energy if I cut out excessive pasta bowls, bread, dairy, sugars, etc. I still drink half and half with my coffee every morning (and a glass of wine with dinner more often than not), and we definitely still eat spaghetti or pizza when we have a real craving, but with meal planning we rarely feel like we’re denying ourselves anything, and so our cravings are few, far between, and manageable.

With meal planning, I like to cook one or two big dishes that I can parse out over the week for lunch or a quick dinner when a day’s schedule doesn’t go according to plan. A few weeks ago, I was stumped for something to make that I hadn’t done several times over this year. I was flipping through The Whole30 Cookbook when I came across the recipe for Roasted Roots with Chicken. While Ina’s recipe calls for a whole chicken, plus fennel, carrots and onion, this one calls for chicken thighs, sweet potatoes, rutabagas and parsnips. And it only serves 2. I decided to blend the two recipes together.

We left our Wustof knives in Louisville, but this Ginsu knife did an okay job of safely chopping.
Missing: About 5 Brussels sprouts, sacrificed for my insatiable snacking habit.
Like I said, wine, more often than not.
Definitely skimped on the veggies this time. Add more as needed. The drippings from the chicken thighs are like mana from heaven on these vegetables.
Action shot! Photo Credit: Eric Hofstetter Agel
Pay no attention to the crumbs in the stovetop. Barkeeper’s Friend is en route as I type.
Looks impressive, right? It’s not. Really. At all.
Finished product!
These photos are making me drool. Seriously, best weeknight chicken ever.
No comment needed.
It looks a little sparse, but this filled me right up.

1 lb Brussels sprouts, halved

2 fennel bulbs, sliced

1 small onion, sliced

1 lb baby carrots

10 cloves of garlic, chopped

1/2 bunch of thyme

1 tbsp olive oil

10 chicken bone-in, skin on thighs

1 lemon, sliced

2 tbsp Ghee

Salt and Pepper to taste


Preheat oven to 400 degrees.

Prepare Vegetables:

Place Brussels sprouts, fennel, onion, carrots, and garlic on a large baking/cookie sheet. Drizzle with olive oil, reserving 1 tsp. Season with salt and pepper. Arrange 1/4 bunch of time around vegetables. Cover with tinfoil and bake for 10 minutes.

Prepare Chicken:

Place lemons under skin on top side of chicken thigh. Drizzle thighs with ghee. Rub ghee around to ensure coverage on all sides. Season with salt and pepper. Heat remaining olive oil in large skillet over medium high heat. Place chicken skin side down and cook for 6-8 minutes, flipping once.

Combine Ingredients:

Once vegetables and chicken are completely prepared, place chicken on top of vegetables on baking sheet. Add remaining thyme to sheet, arranging on and around chicken. Bake uncovered for 40-45 minutes, or until chicken reaches 180 degree internal temperature.

Allow to rest, covered with foil, for 5 minutes.

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