Apparently, I have a thing for chicken thighs. First the chicken thighs over butternut squash and cranberries, and now this. But I don't deny it. Here's why I like them: they are cheap and they taste better than the other parts. My personal preference, I know, but the money thing.. you can't argue with that!
But enough chicken-talk! Let's start giving thanks :)
Day 5: I am grateful for Dang, the Hertz Rental Car employee who observed how much trouble I had getting a vehicle for a field trip in the morning -- 1 1/2 hours late and not cleaned -- and not only gave back a good portion of the money upon my return (before I could even ask), but then came around from behind the counter, sat down in the seat across from me, and listened while I explained why I was frustrated. He didn't make excuses, he didn't blame it on others (even though it was not his fault), he JUST LISTENED.
Who/what are YOU thankful for today?
CHICKEN THIGHS OVER ROASTED VEGETABLES
Recipe inspired by Everyday Food’s PorkChops with Fennel and Carrots
SERVES 6 • PREP TIME: 45 MINUTES • TOTAL TIME: 55 MINUTES
- 2 fennel bulbs, trimmed and cut into ½-inch wedges
- 1 pound carrots, trimmed and halved lengthwise
- 1 large red onion, cut into 1-inch wedges, root end left intact
- 12 garlic cloves, peeled
- 3 tablespoons chopped fresh rosemary
- 6 tablespoons olive oil
- sea salt and fresh ground pepper
- 6 boneless chicken thighs
- lemon wedges, for serving
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 2 tablespoons rosemary and 4 tablespoons oil. Season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Season chicken thighs with salt and pepper and sprinkle with remaining rosemary. In batches, cook until cooked through, about 4-5 minutes each side. Check to make sure it is fully cooked.
- Serve chicken on top of roasted vegetables. Squeeze lemon juice on top, if desired.