CHICKEN ON A BED OF VEGETABLES
Created for RSC #15. (POSTSCRIPT: I don't understand the fairly critical reviews, as I make this at least once a week with different veggies! So what you'll read now is an edit of the original recipe!) A healthy, easy, all-in-one family meal or casual dinner for guests. Garlic is roasted separately, so everyone has a choice whether they want garlic paste on their serving or not! Quick to assemble, and totally delicious! This recipe makes a generous meal, and a crisp salad would be nice with it. (It's the meal I make when I am really very busy, and want to shove a healthy yet easy dinner into the oven! Often, I use a "chicken flattie" on top of the veggies -- a spatchcocked chicken -- or I butterfly the chicken myself. In my convection oven it is almost always perfectly done within 1 hour -- but do test!!)
Provided by Zurie
Categories Low Cholesterol
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the vegetables first, as described above. Use a large, roomy oven dish, and grease well. I prefer butter to grease with. Whether you use skinless or skin-on thighs is your choice, but use bone-in and skin-on for more flavour.
- Preheat oven to 350 deg F/ 180 deg Celsius.
- In a bowl whisk together the mustard, sugar, olive oil, sherry and water. (Don't skimp on the olive oil, rather use more than 2 T, especially if using skinless thighs, as you don't want the meat to dry out).
- Layer the sliced potatoes in the bottom of the dish, then season lightly with seasoning salt and some black pepper. Scatter over the mushrooms and parsley, and season very lightly again.
- Then layer over the chopped green beans. They should be sliced thinly into rounds, and really, fresh is best here. I find frozen beans take longer to cook. Lastly: layer over the chopped onion. Season lightly.
- Arrange the chicken thighs in one layer on top of the veggies. Spoon the sauce evenly over the thighs, season lightly on top with seasoning salt and pepper, and sprinkle about 1 tablespoon crumbs evenly over each thigh.
- Cut off just the very top off the garlic bulb, so most of the tops of the cloves are exposed. Put this in the centre of the dish, and spoon a teaspoon of olive oil over the bulb.
- Bake in the preheated oven for 1 hour or slightly more, open. (If using skinless thighs, cover the dish with foil for the 1st half of baking time).
- To test, stick a fork through the veggies underneath the chicken. If it goes through with no resistance, the dish is done.
- Use scissors or a sharp knife to slit the skin of the roast garlic cloves, then squeeze the paste over each crispy thigh and spread it with a knife. Sinfully delicious! Save the leftover roast garlic, wrapped, to eat on toast.
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AFG Morteza
[email protected]Overall, this dish was a bit of a disappointment. I don't think I'll be making it again.
ZohIabmalik Malik
[email protected]This dish was a bit too spicy for my taste. I think I should have used less chili powder.
Mishi Waqas
[email protected]The vegetables were a bit undercooked. I think I should have roasted them for a longer amount of time.
Jared Musyimi
[email protected]The chicken was a bit dry. I think I should have cooked it for a shorter amount of time.
kuki 82
[email protected]This dish is a bit bland for my taste. I added some extra garlic and chili powder.
Ansa Bibi
[email protected]I didn't have any carrots, so I used parsnips instead. They were delicious.
Shaye Wilaon
[email protected]I'm not a big fan of thyme, so I used rosemary instead. It worked just as well.
Dino Malik
[email protected]This dish is perfect for a low-carb diet. It's packed with protein and vegetables, and it's low in carbs.
Mujeeb Khalil
[email protected]I love the way the vegetables caramelize in this dish. It gives them a delicious, slightly sweet flavor.
Patience, not impatience
[email protected]I'm always looking for new ways to cook chicken, and this recipe is a great addition to my repertoire.
Babababakhan Babababakhan
[email protected]This dish is so versatile. I've made it with different types of chicken and vegetables, and it's always delicious.
pasimdu nethma
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need to make it on hand.
PLG KANU
[email protected]I'm not a very experienced cook, but this recipe was easy to follow. I was able to make it without any problems.
Robbany Khan
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Ahebwa James
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it, and I got several requests for the recipe.
Tim Gunn
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the chicken and vegetables, and they even asked for seconds.
frankie fitch
[email protected]I've made this dish several times now, and it's always a winner. It's easy to make, and it's always delicious.
Kristine Geldart
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The chicken was so moist and juicy, and the vegetables were perfectly cooked.
Ahmad Khan
[email protected]This dish was a hit with my family! The chicken was tender and flavorful, and the vegetables were perfectly roasted. I loved the combination of flavors and textures.