Herb Marinated Chicken Thighs, Roasted Vegetables
Chef Pamela Roberts
Herb Marinated Chicken Thighs, Roasted Vegetables
Step 1: Time: 1 hour 5 minutes
- 2 pounds bone-in chicken thighs
Combine the following ingredients into a plastic bag or bowl to make the marinade:
- ½ cup water
- ½ cup vegetable oil
- ¼ cup wine vinegar
- 3 Tablespoons Roasted Garlic & Herb Seasoning
Mix the marinade and chicken thighs and marinate for 1 hour.
Remove the chicken from the marinade and discard the marinade.
Cook the chicken:
- 1 tablespoon vegetable oil
- ½ onion, diced
- 1 clove garlic, minced
- 1 Tablespoon Herb Seasoning (Green Goddess from Trader Joes)
- Up to 1 cup of chicken stock
- Optional: ½ cup of white wine first, then add ½ cup chicken stock
- 1 Tablespoon whole butter
Heat the oil in a large sauté pan or cast-iron skillet. Pat the chicken dry, season with salt and pepper.
Brown the thighs on the top side first, turn and brown the bottom side. Once the chicken is browned, remove from the pan. The chicken is partially cooked.
Sauté the onions and garlic in the same pan; once wilted, deglaze with wine if using, and add the stock. Bring to a boil; add the chicken back into the pan. Be sure not to submerge the chicken – just about ½ way.
Finish cooking in the oven. Do not cover. Roast until the chicken reads 165 degrees F. There will be no pink near the bone when cut open.
Test from the underside instead of cutting open the top to see if it is done or not. If you see pink meat, or pink in the liquids, the chicken needs to cook more. Pop it back in the oven.
Once fully cooked, let the meat rest for 10 minutes while you prepare the plates
Place desired starch: Rice, couscous, potatoes or pasta on the plate. Nestle a thigh or two around or on the starch, add whatever vegetable you are using then drizzle some of the pan sauce over the starch and veg. Make sure there is some sauce on the plate.
Finish garnishing with a touch of fresh herbs.