Roasted Chicken Thighs with Vegetables


Well well well, its cold, and dark, and there are big beautiful bags of vegetables filling my fridge, it must be winter share time again. Welcome back Full Platers! Another wonderful harvest season is upon us. This time i’m starting things of with a protein and flavor-packed bang. This chicken dish is quick, inexpensive, super simple, and delicious. The marinade for the thighs is easy and gives you a crispy skin and juicy meat that really complements any vegetables you add to it. Look through your share and see what you can chop up for this dish, a few suggestions….Brussel sprouts, turnips, fennel or carrots. I recommend big slices of shallot and garlic too. And don’t forget about the greens, all the flavors from the chicken (and the bacon) are best appreciated when they are all soaked up in hearty winter greens like chicories, turnip or kohlrabi greens and even fennel fronds. Indulge, it is time to celebrate the harvest after all.


2-3  chicken thighs (with bone and skin)
generous amounts of carrots, radishes, kale, onions or shallots, garlic, other greens (chicory, kohlrabi greens…)
2 slices bacon
2 T olive oil
1 T balsamic vinegar

Preheat the oven to 425. Place a large cast iron pan in the oven with the 2 slices of bacon on it and allow it to heat up. Place the chicken thighs in a large bowl or plastic bag, and add the salt, pepper, paprika and 1 T of olive oil. Mix until the thighs are well covered and set to one side. Coarsely chop all of the vegetables into large bite size pieces and similarly sized shreds of greens.

Remove the pan from the oven once the bacon has begun to slightly cook, the fat should be easy to spread over the bottom of the pan. Using a spoon or stirring fork, push the bacon to the sides of the pan and add all of the vegetables. They might be in a big pile, that’s ok, they will cook down and soak up all the juice, fat and flavor from the bacon and the chicken. Once all of the vegetables are in the pan, bring the bacon up to criss cross over them, and drizzle the remaining tablespoon of olive oil over the pan. Get the chicken thighs out of the bowl or bag and place them on top of everything, so they are all skin side up and have a little bit of space between each other. Return the pan to the oven and cook for 20 minutes. Once that time is up, and the chicken has a crispy skin, turn the heat down to 350, drizzle the balsamic vinegar over the vegetables and cook for another 20 minutes. Remove the pan from the oven and let it rest for a few minutes before serving. Plate the dishes with vegetables, a thigh and some of the bacon. You won’t regret it, and will probably go back for seconds.

| November 13th, 2013 | Posted in Field Notes, meat dishes, Roots |

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