This recipe has to have had the quickest bookmarked-to-actual-cooking time ever in my household! The magazine arrived in the morning and I made the recipe that night! How’s that for turnaround time?! I have to say that it was probably the wisest decision I’ve ever made! It was amazing. You know how some dishes are really simple, and they taste really simple. You think…yeah it’s pretty good for a simple dish. Well, this is not that! It was simple and yet it tasted so complex. My best compliment for one of my meals is that I would pay for it in a restaurant. I don’t know about you, but there are so many times I go to a restaurant and I find myself disappointed. But this…I would not be disappointed with this. It came out of my very favorite magazine, Fine Cooking, in their Best of Fine Cooking Fresh Fall 2008 issue. They even have it listed as one of their free recipes on their site: Roasted Chicken Thighs with Late-Summer Vegetables.
I am not going to repost the recipe, since I made it pretty much as written. The only change I made was to use wax beans instead of green beans. Also, I really, really liked the technique with the chicken. Browning the chicken thighs first and then finishing them off in the oven while the vegetables roast, is an absolutely perfect idea. I served it by itself, but it would be great over polenta. Really, you must follow the link above and add it to your bookmarked recipes, or better yet go buy the magazine. There I’ve enabled you. If anyone says anything, you just say, I had to, Pam told me to. And she’s a teacher. And teachers know best.