Monday dinner

[perc-o-prince]

All the talk about roasting got me hankerin' for chicken and roast veggies yesterday! Had to have a little Frank's hot sauce for dippin'!

 

[perc-o-prince]

Trim the extra fat and skin from the thighs, put them skin-down in a dish and sprinkle with lemon juice. Then season as you like. I used (dehydrated) garlic, onion, pepper and Italian seasoning and let them sit in the fridge for at least an hour, but two is better. When ready to bake, flip them over onto a rack in a pan and season the topside. 350F for about an hour (165F on an instant-read thermometer). If the thighs are larger it'll take a little longer.

 

[perc-o-prince]

Get the veggies cut. I used a white potato, sweet potato, 2 large carrots, a large red pepper, and an onion. I usually throw some celery in there too, but didn't have any. The harder the veg, the smaller you cut it so they all cook about evenly. Tossed in a little EVOO with a sprinkle of gran. garlic, pepper and Ital. seasoning. I spread them into two pans and did them at 500F for an about 45-50 minutes, rotating the pans and stirring the veggies about 1/2 and 3/4 of the way through.

 

[perc-o-prince]

Chicken's done! Extra crispy skin and moist flesh!

 

[perc-o-prince]

Roasted veggies- yum! No other side needed as the starch and veg are all-in-one!

Chuck