One of the easiest ways to get dinner done in a hurry is to cook it all in one pot – or spread it out on a rimmed baking sheet to roast in the oven. Chicken thighs require little prep and will cook through in about 30 minutes; while the oven heats, chop potatoes, squash, cauliflower, broccoli or Brussels sprouts – let dinner be dictated by the season. Slide it into the oven and dinner’s done with only one pan to wash.
Ingredients
6–8 skin-on, bone-in chicken thighs
diced potatoes, cauliflower or broccoli florets, sliced or diced squash, whole or halved Brussels sprouts, trimmed green beans or asparagus, or other fresh vegetables
canola or olive oil, for cooking
fresh or dried thyme, to taste
salt and pepper, to taste
Directions
Preheat the oven to 425˚F.
Lay the chicken on a parchment-lined sheet and pat dry with paper towel.
Spread the veggies around the chicken, holding back fragile ones, like green beans, asparagus, tomato or zucchini (these veggies can be added to the pan halfway through the cooking time). Be careful not to crowd the pan too much – you want everything to roast, rather than steam.
Drizzle the chicken and veggies with oil and gently toss around with your hands to coat. Sprinkle with thyme, salt and pepper.
Roast for 30 minutes (turning the vegetables once if you think of it), or until the chicken thighs are golden and cooked through, and the juices run clear. Serves 4–6.
Turn Leftovers Into A Quick Curry
Chop leftover chicken and vegetables, and bring to a simmer in a skillet with a can of coconut milk, some chopped cilantro (if you like it) and spoonful of curry paste (to taste, depending on the type and heat level of the paste). Cook until slightly thickened, and serve over rice. If you don’t have quite enough chicken and vegetables left over, add a few extra veggies or a can of chickpeas.
Originally published in ParentsCanada magazine, Spring 2017.
