Smoky Roast Chicken Thighs with Roasted Fall Veg Potato Salad - serves 4
Welcome Fall...nice to see you! As the warmer gets cooler, my flavors heat up. Smoky paprika and brown sugar create the dry rub on this chicken. It's then slow roasted for hours to ensure an extremely juicy, chicken thigh. Finally, a quick sizzle under the broiler crisps up the chicken skin. Pair this with a roasted fall veg potato salad (see below) and incorporate all of the leftovers into a dish baked with wild rice dish the next day!
Methods You can incorporate your favorite roasting veg, (especially root) into this dish. I have added romanesco and carrots before. Just make sure they're of a similar dice so it all cooks evenly.
Storage The chicken will keep well in the fridge. I would eat the left over veg within a day or two...it will keep, but it will get soggy.
Variations You can serve the veg with the dressing WITHOUT the salad greens. That is equally yummy!
Dressing Feel free to substitute a store-bought maple dijon or honey mustard if you'd rather!
Chicken - Ingredients
olive oil - for sautéing
1 ½ teaspoons packed light brown sugar
½ cup maple syrup
1 teaspoon smoky paprika
½ teaspoon garlic powder
salt and pepper to taste
8 bone-in & skin-on chicken thighs- NOTE: If you are making a wild rice casserole with the leftovers, you should make approximately12 thighs
Veg - Ingredients
olive oil
1 lb. brussels sprouts, halved lengthwise
1-2 sweet potatoes - chunks or largely diced (they vary so much and it also just depends on how much you like sweet potatoes. I usually do one massive potato for four adults)
1 large apple (fuji or other baking apple) diced
your favorite spring lettuce mix
Freshly grated parmesan (this is optional)
Almonds (toasted); you can sub pecans or walnuts (optional)
Dried cranberries (or pomegranates)
Dressing - Ingredients
2 Tablespoons apple cider vinegar
1 Tablespoon whole grain (or dijon)mustard
1 Tablespoon maple syrup
½ cup orange (or lemon) juice and 1 tsp zest (you can omit this if necessary
Kosher salt and fresh ground black pepper to taste
Instructions
Pat the chicken thighs dry with paper towels - as good as you can get it.
Combine sugar, paprika, garlic powder, 1 Tablespoon salt and 1/2 teaspoon black pepper in a large bowl.
Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a baking dish (or two if you're making the extended recipe). Cover with foil and refrigerate for at least 4 hours - overnight.
Before you put the chicken in the oven, cook the veggies. Preheat the oven to 425. Line a baking sheet with parchment paper. Toss the brussels sprouts and sweet potatoes (and other optional veg) with olive oil until coated. Season with salt and pepper and toss further. Roast for approximately 20 minutes (depending on your oven) tossing through the cooking time.
When it's time to cook your chicken - preheat your oven to 300 and bake, covered, for about two hours. The chicken should literally fall off the bone when you pick it up. Remove the foil and reserve pan juices.
While the chicken nearly done cooking, assemble your salad.
Lightly toast nuts on stove top.
Make your dressing - whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard, citrus and maple syrup. Season with salt and pepper to taste.
Add salad greens and toss with veggies and diced apple.
Grate fresh parmesan and top with nuts and dried cranberries.
Broil the chicken for about 5 minutes (again, depending on your oven) until the skin is golden and crisp. Crank a couple turns of fresh ground pepper and serve with reserved pan juices.
Tip for tomorrow: Dice up onion and garlic and brown in olive oil. Add while cooking wild rice per directions (I recommend broth - not water). Once rice is cooked, add chopped leftover chicken and roasted vegetables and cranberries. Bake until cooked through. Top with shredded parmesan and toasted nuts.
Eat UP!
Deliciously,
Jillian
#eatUP #elevateyourplate #fallveg #juicychicken #dinnerparty #fallpotatosalad