roast chicken thighs

Pretty soon, the weather is going to be warm enough for salads and cold dinners…but until then, here’s a simple, complete chicken dish that will make the house smell great. And turns into a great leftover soup.

Line a pyrex pan with baby potatoes, grape tomatoes, carrot chunks, a few whole garlic cloves, a little olive oil, herbes de provence, salt and pepper.


Set chicken thighs on top – I love using thighs for the moister dark meat. I added a little more herbes de provence on each chicken thigh.

Bake at 350F for about an hour – until the veggies are well cooked and chicken juices run clear. Don’t forget to stir the veggies around a few times and baste the chicken with some of the yummy juices that collect in the pan.

The next day, I sautéed some green onions, carrots and celery. Then I added in the leftover potatoes and veggies from the chicken bake, added in a few cups of chicken stock and hefty splash of white wine. I simmer it all for about an hour, and tossed in a few chunks of frozen spinach. I shredded in the rest of the chicken and added some grated asiago to the top. Yum.



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