Simple oven-roasted complete meals are perfect for both weekday dinners and busy weekends. I love the freedom of the combinations I can put together depending on what’s available and what I am craving in that moment.
For this recipe, I seek out the freshest organic if possible, chicken for the best flavor base to start. My famiglia loves chicken thighs as they cook quickly and they remain juicy and flavorful versus traditional chicken breast meat.
(If you prefer the breast meat you can replace it, but the cooking time will differ due to the thickness and fat content. Use a meat thermometer when cooking the breast meat to ensure it does not dry out and become tasteless.)
I always marinate (or brine) my chicken for a about an hour or more to add flavor and retain the juiciness of the meat once roasted. You can add any flavors, spices, etc. you like to your brine to make this a different dish every time.
This is also wonderful the next day as a hearty lunch or simply strip the chicken off the bones for sandwiches or to add to a salad.
roasted chicken thighs with baby potatoes & artichoke hearts
approx. 1 1/2 pounds fresh bone-in chicken thighs (skin on, cleaned & trimmed)
approx. 8 to 10 baby new potatoes (scrubbed clean, red and/or white skin, leave skin on)
2 pkgs frozen baby artichoke hearts (thawed & drained)
bunch of fresh flat leaf parsley
unsalted chicken stock
1 fresh whole lemon
2 to 3 garlic cloves, peeled and cut into chunks
sea salt & black pepper
approx. 1/2 packet or so of Sazon Goya with Azafran seasoning (with saffron, no salt variety)
4 to 5 small shallots (peeled and cut into chunks)
Season the chicken thighs well with sea salt and pepper on both sides. In a large freezer storage bag, add the seasoned chicken, chopped garlic and some cut slices of lemon. Add a glass or so of white wine and a healthy dose of chicken stock.
Seal the bag and massage the ingredients into the chicken for a minute or so and place the bag in a bowl and refrigerate for about an hour or so.
Cut the potatoes into small chunks. Dry them with a linen cloth until all water is removed. Drain the artichoke hearts and dry them in a line cloth until water is removed.
In a large bowl, add the potatoes and artichoke hearts and season well with salt & pepper. Add the chopped shallots and a squeeze of fresh lemon juice from a lemon wedge.
Drizzle with olive oil and blend gently. Let rest for about 3 to 5 minutes, covered with plastic wrap.
In a preheated 425 degree oven, place the potato and artichoke mixture on a flat baking sheet (coat the tray with baking spray so they do not stick) and roast for about 18 to 20 minutes or so until potatoes are cooked through and begin to brown slightly (for crisper texture, broil for a few minutes right before removing from the oven.)
Set aside and tent lightly with foil. Remove the chicken from the refrigerator and on a large platter, place the thighs and pat lightly to remove most of the liquid (discard the brining solution.) Dust both sides of the thighs very lightly with the Sazon Goya with Azafran seasoning. This adds wonderful color and flavor to the skin and thigh meat when done.
Place the thighs skin side up on a baking spray coated baking sheet and roast in the 425 to 450 degree heated oven until they come to temperature (use a meat thermometer to check for doneness.) Approximately 15 minutes or so into the baking time, carefully turn the thighs over.
Once the chicken has reached temperature, turn the thighs skin side up again and place under the broiler for a few minutes until the skin is extra crispy and a beautiful golden brown.
Remove from the heat and using a large serving platter, place the roasted potato and artichoke mixture. lay the chicken thighs on the bed of vegetables and liberally spread chopped fresh parsley. Serve with fresh lemon wedges to squeeze o =n to the chicken and vegetables, if desired.
Note: Photography by Annette Venditti