Follow by Email:
Like us on facebook


Friday, January 9, 2009

Roast Chicken Thighs with Tomatoes and Herbs


I've had some really good luck with recipes I've culled from newspapers or their websites. Two of my favorites are The Pittsburgh Post-Gazette and The Oregonian. I know there are others I've missed, but the food editors at these two seem to understand the workings of the "real" American kitchen and the woman who cooks there. Lest you think me a slacker, I am an au courant foodie and while I follow the New York Times and other prestigious food pages, I no longer live a New York Times lifestyle. When we left the east coast it was with the intention of simplifying a life that had become overly complicated. So, just as I peel layers of an onion I'm peeling away those layers of my "skin" that represent possessions, habits and ideas that weigh me down. It's amazing how little it takes to live graciously and travel with ease. While I love to cook, I've come to appreciate the merits of fast and easy and a more simplified approach to eating. This recipe which comes from FOODday's Best Recipes for 2008 meets all those requirements. It uses bone-in chicken thighs so it is inexpensive as well. I really like the work these folks do. This is a nice recipe.

Roast Chicken Thighs With Tomatoes and Herbs


Ingredients:
3/4 of a large (12-ounce) onion cut in 1/4-inch slices
6 to 8 cloves garlic, crushed but not chopped
1-1/2 pounds cherry or other small tomatoes, halved
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
3 tablespoons roughly chopped fresh marjoram or thyme (divided)
Kosher salt
3 pounds bone-in chicken thighs (about 12 medium)

Directions:
1) Preheat oven to 450 degrees.
2) In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 tablespoons herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season chicken thighs on both sides with salt.
3) Arrange chicken thighs on two heavy rimmed baking sheets, with space between chicken pieces. Distribute tomato mixture and any juices around chicken so it's in an even layer around but not covering chicken.
4) Roast until chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that tomato mixture isn't burning. If they're getting too dark, pour in a few spoonfuls of water or chicken broth into the pan.
5) When done, transfer chicken to a serving platter. Put a large sieve or colander over a bowl and carefully scrape tomato mixture into the sieve. Make sure you catch all the juices, which are delicious. Deglaze any browned juices on pans by pouring on a bit of water and scraping to dissolve. Add this liquid to vegetable juices already in bowl.
6) Drain vegetables for a few minutes; spoon around chicken. Sprinkle with reserved 1 tablespoon herbs and serve. Pass a bowl of reserved juices at the table to drizzle over chicken and vegetables. Yield: 6 servings.

Recipe and photograph from FOODday.

23 comments:

Susan said...

Peeling away layers, Mary. Perfect description of what happens when you have lived life to the fullest and then sit back and realize what is really important and what feels the most comfortable. And this chicken dish, sounds comfortable and I know it will taste the same. Thanks.

Cathy said...

I'm with you, Mary. The Foodday section is a source of many excellent recipes. And lots of local foodie news.

I'm at that stage also where simple is often better.

Mila said...

Mary, that's exactly what I keep saying. Sometimes you don't need any of the foo-foo food. Just yummy simple flavors! This looks absolutely perfect! Yum!

Peter M said...

Mary, this reminds me of Jamie Oliver's baked chicken thigh dish but he has potatoes added into the mix and rather delish.

Mary said...

Peter, that's a great suggestion. ow

Maria said...

Looks like a winning recipe! By the way your grandsons are so handsome!

Mary said...

Maria, thank you. I think they're dolls.

Allie said...

Looks like the perfect comfort food!

Pam said...

I saw this in the paper and cut it out. I love Foodday too.

Perfect comfort food that's not bad for you.

Mary said...

FOODday can accessed from my sidebar. I hope all of you will also check out the food section of The Pittsburgh Post-Gazette.

noble pig said...

That's a nice dish. I love the Oregonian food section. When I'm in town I always make sure I pick it up and have have many of their recipes tucked away.

kab said...

My neighbor calls it "paisano" (peasant) cooking, and those recipes always seems to be the most flavorful and satisfying. Thanks!

Susan Sevig said...

Mary, can I refer you back to your Thai Corn Fritters? Our Florida sweet corn is just coming in and I plan to use fresh. No need to par boil for this recipe? Thanks. Susan

Susan Sevig said...

Mary, referring back to your Thai Corn Fritters...Florida sweetcorn is now ripening and I wam wondering if it needs parboiling before using this recipe. It sounds just perfect for our weather. Thanks. Susan

Mary said...

Susan, you should not have to precook the corn.

Neas Nuttiness said...

Thanks for stopping by and leaving a comment! You have wonderful recipe's that the photos are beautiful.
I've got a picky husband and I'm allergic to so many things it's easier to list what I'm not allergic too. S0000000, we have a limited "menu" at our house, but having said that, I'll be back again.
At "your place" I'll be able to enjoy new recipes, visually, and maybe now and then, find something that my whole family can/will eat!

The Blonde Duck said...

That looks wonderful! I wish our newspaper printed good recipes. Usually they're real heavy Tex Mex. And I love Tex-Mex, but it's too intense for even me!

Jenny said...

Well done Mary, this dish looks just incredible!

Becky said...

Mary, that looks so good. And comforting to have on a cold winter evening.

Thanks!

Girl Japan said...

Your photos are really looking fabulous!!!! Fantastic work Mary!

Melissa and Zack said...

this looks delish!! a must try

n.o.e said...

Thanks for stopping by. This dish looks amazing and it's gone immediately on the List. Great stuff. I've enjoyed your blog!
Nancy
The Dogs Eat the Crumbs

Anonymous said...

I cooked this last night and it was wonderful and comforting.

One nice addition was 2 chopped organic Zucchini which made it extra tasty.....

Thanks for the idea!

Ted
SF, CA

AddThis

Related Posts with Thumbnails