Friday, November 14, 2014

It doesn't have to be fancy...

I will admit it, some nights I don't feel like getting fancy.  On nights like that, I find myself returning back to some of my tried and true favorites that are easy to put together and comforting in their deliciousness.  This particular meal is one that I have been preparing in some sort of variation for years.  Babe likes it when things are simple too, so this was right up his alley...Especially the potatoes!

Pan Roasted Chicken Thighs with Garlic Roasted Potatoes

Pan Roasted Chicken Thighs


4-6 chicken thighs, bone in, skin on
1 tsp poultry seasoning
1/2 tsp garlic powder
1/4 C olive oil
1/2 C dry white wine (optional. Replace with additional stock if not using)
1/2 C chicken stock (beef or vegetable stock works also, or even water if in a pinch)


  1. Preheat oven 400 degrees
  2. Dredge chicken in olive oil, poultry seasoning and garlic powder
  3. In an oven proof skillet, sear chicken over medium high heat 3-4 minutes per side
  4. Turn off heat and deglaze pan with wine and stock
  5. Transfer skillet to oven and roast 25-30 minutes or until done

Garlic Roasted Potatoes


2 lbs red potatoes, cleaned and quartered
Olive oil
5 cloves garlic, minced
Garlic and Herb Seasoning
1/3 C parmesan cheese
Salt and Pepper
Parsley for garnish

  1. Preheat oven 400 degrees
  2. In a large bowl toss all ingredients until coated
  3. Place potato mixture on foil lined sheet pan and place in oven
  4. Bake 25-30 minutes
  5. Sprinkle with a little parsley and serve

One of my favorite things about this meal is that it all comes together in under an hour.  The variations of seasonings are endless.  I think that the searing of the chicken thighs is key since it ensures you get a really crispy skin.  If you prefer to not use skin on thighs, you can skip this step and let the oven do it's magic.