Roasted Chicken Thighs with Late-Summer Vegetables

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Roasted Chicken

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.


This will be my entry for this week’s Bookmarked Recipes at Ruth’s Kitchen Experiments.

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  1. says

    Oooooh, this looks sooooo good. I haven’t had wax beans in years, and now I’m craving some. Actually, I’m craving this recipe. I bet it smelled terrific while it was cooking. And I would love to try it with polenta, too. I’ve not crossed over to the land of cooking magazines yet … I fear as you told me before that there’d be no turning back for me. (I bought another cookbook yesterday on soups and stews. It was half price!)*sigh*

  2. says

    I had skinless, boneless chicken breasts out for supper but your picture looked so yummy and you said it was so good.

    …so I improvised and used the chicken breasts. I just seasoned them and dusted them with buttermilk pancake mix and fried them until golden brown, BUT, I omitted the step of putting them in the oven. Chicken breasts cook so quickly and they would only dry out in the oven.

    You had mentioned it would be nice to have served the dish with polenta or some side dish.

    I took around 3/4 pound of baby Yukon potatoes, halved them and added them to the other veggies along with some mushrooms.

    So I basically did the vegetables as per the recipe, did the chicken breasts in a pan on the cook top and then finished up making the sauce as per the recipe.

    It was very nice, very quick and the sauce was wonderful.

  3. says

    That looks so good! I really like chicken thighs. I think they are my favorite taste in meat and they are so economical. Add to that the pretty selection of vegetables and your idea to serve it over polenta and this recipe is definitely worth a try.

  4. says

    This looks so good!
    I’ve been surfing the foodie blogroll this eveing & found your site. I absolutely LOVE your tea pot! :)
    You have a lovely site.

  5. says

    Chicken thighs are a beautiful thing and I will fight for them over the breast anyday of the week.

    I am going to have to check out the magazine because this dish looks beautiful and I agree definitely something I would order in a restaurant.

  6. Pam says

    Marjie – chicken thighs are my favorite.

    Preppy – thank you!

    Paula – half off cookbooks are the joy of my life.

    Patricia – thank you!

    Jeanette – I’m glad you liked it!

    Grace – you can use green or wax. I just happened to have wax.

    Maybelle’s mom – thank you, it was really, really good.

    Lisa – I’m with you, chicken thighs are also my favorites.

    Pam – thank you!

    Jane – welcome to my blog. It’s great to see a fellow tea lover.

    Jeff – it is a great magazine. The Fresh issue a compilation of recipes.

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