As committed as I am to putting healthy dinners on the table, there are days were I just don’t have the energy. Those days are perfect for this simple but delicious roast chicken.
In years past, I would ask my husband if I felt like going out or text a request for take out. Now, though, I’ve learned that keeping some basic staples in my kitchen makes it possible to put a simple, delicious dinner on the table in less than 30 minutes and less effort than it takes to head out to a restaurant.
This week was one of those times when I needed all of my simple meals. I stepped back from work a little bit in June, but as July goes on there are things that need to get done. Again, I found myself looking at 5 pm and needing a plan for dinner. I usually have my meals planned and avoid this dilemma, but my intended leftovers had been used for lunches.
A quick glance through my fridge and kitchen made this simple roast chicken the obvious choice. Bone-in chicken thighs are a budget-friendly and versatile option that I’ve come to use more and more. At first, even my husband was reluctant and complained about eating around the bone but the improved flavor has brought him around. With a little salt and pepper, this stove top and oven combo cooking method will give you super crispy skin. As we’ve cut fried foods out of diet, this is the dish my family requests in place of traditional fried chicken. The fact that it takes less than 30 minutes to pull together? One serious mom win.
Simple Weeknight Roast Chicken
Ingredients
4-6 bone in, skin on chicken thighs (or more if you have a large enough pan)
coarse salt
freshly ground pepper
2 tbsp avocado oil or coconut oil
Method
- Preheat oven to 425 degrees.
- Generously season the skin side of your chicken thighs with salt and pepper. Seriously, don’t skimp here.
- Warm oil over medium high to high heat in an oven safe pan. The oil needs to be hot before you add the chicken to get the crispy skin that really makes this dish spectacular.
- Place chicken thighs skin side down in the pan and let cook for 10 minutes. Avoid moving them around, if you can help it (’cause it’ll smell fabulous).
- After 10 minutes, slide your pan into the pre-heated oven and let cook for 7 minutes before flipping chicken over. Cook for 10 more minutes. You can check that they are done using a meat thermometer to ensure they have hit 160 degrees.
- Remove from the oven and let rest for five minutes.
When I just don’t have the energy to actually think about cooking (which is normally when I make this chicken), I pair it with Parmesan cous cous. It takes 5 minutes to cook and requires little more than boiling water and grating a little cheese. Along with a green salad, it makes an easy and delicious dinner perfect for summer evenings. If you’re feeling a little more ambitious, you could use pretty much any other chicken-friendly seasoning. The secret is in using Avocado or coconut oil, which makes for an extra crispy skin!
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