Oh, how I love fall. And, oh how I love roasting. Yes, I know you can roast anytime of the year, but I don’t. Oh, I do an occasional roasted green beans during the summer, or sometimes potatoes. But fall? As soon as the tiniest hint of color shows on the leaves, I am roasting. At least once a week, sometimes more. Because what could be simpler? What gives you such lovely concentrated flavors with almost no work on your end?
Even though I adore a whole roasted chicken, my most favorite thing to roast is chicken thighs. They are so forgiving, they don’t dry out, they are perfectly sized, and you don’t have to mess with carving a chicken.
The above dinner is a perfect example of an easy weeknight meal – I will probably have some variation of it every week through fall and winter. It doesn’t even need a recipe really. But here is one, kind of:
Simple roasted chicken with roasted root vegetables
- Assorted root vegetables (I used carrots, potatoes, onions, parsnips, and beets) – enough for four servings
- 8 bone-in, skin on chicken thighs
- your favorite fresh or dried herbs (I used herbes de Provence)
- olive oil
- salt and pepper
Preheat oven to 375.
Generously salt and pepper your chicken thighs and toss with a little olive oil and some herbes de Provence. Place on a parchment lined baking sheet (I used two sheets).
Peel and chop (about an inch or inch 1/2 size) your root vegetables. If using beets do them separately so they don’t turn everything pink. Toss with olive oil, salt and pepper, and your herb of choice. Spread around the chicken on the baking sheets.
Roast for 45 minutes.
This will be my entry for Foodie Friday at Designs by Gollum!