Winner winner chicken dinner 

Don’t you just love a big fancy dinner?

Picture the room. Tasteful decor, perhaps candles and ambient music in the background. There doesn’t appear to be any other patrons in the restaurant. No menus.  The server begins your meal. A salad and maybe a soup course or some other appetizer with an aperitif. Fish, then game followed by beef all with perfect wine pairings. Oooh, dessert and perhaps a cheese plate with a glass of port. Coffee and cognac anyone?

Wait a second. What’s that noise? It isn’t stopping. It’s getting louder and louder. Oh right. You’re sleeping. Or you were sleeping. Your brain alerts you to the sound of your alarm going off and you haul your carcass from under the covers. Feet hit the cold floor and reality lands on your shoulders with a thud. It was just a dream.

You get through your work day relatively unscathed. All day in the back of your mind, however, lurks the age old question of what to make for dinner. When you get home, you open the fridge hoping for inspiration. Meh. The pantry holds no magic either.

You know you don’t want to cave in and order pizza or some other takeaway food that will leave your wallet empty and your gut and heart full of pain and regret. You remember the portioned flattened chicken thighs in the freezer.  Into the sink with water they go. They will thaw out fairly quickly because you froze them flat. (Aren’t you glad you did that?)

While the chicken is thawing, you get busy hauling the veg from the crisper. This becomes a total Hail Mary play. Carrots, parsnips, brussel spouts and maybe the last of the broccoli. Oh hey, grab the half onion too while you’re in the fridge.

You grab a shallow roasting pan and place it on the counter beside the cutting board. Turn the oven on to get it to temperature while you prep everything. Carrots peeled and chopped into chunks. Parsnips get the same treatment. Brussel sprouts get halved (keep the outer leaves to make chips or sauté them for breakfast tomorrow) and the broccoli is split into small florets. Quarter the onion and dump all the veg into a big bowl. Meanwhile you have melted some ghee in the microwave and have added a shake or two of your favourite spice blend. You pour the seasoned ghee all over the veg.

You check the thawing chicken and see it’s almost ready. You put more ghee in the microwave to melt. Grab the kitchen shears and cut the bones from the thighs. Trim the excess skin while you are at it. You put the bones aside to make stock later. You’re so smart it makes you smile. Your grandma would be proud.

You dump all the coated veg into the roasting pan. You stir a healthy splash of bourbon hot sauce (oh yeah, this is the stuff dreams are made of) into the ghee and slather the chicken all over with this deliciousness and plop it on top of the vegetables.

By this point, the oven is ready and in goes dinner. A quick clean up of a cutting board, a knife, one bowl and a glass measuring cup and you can sit down until food is ready. Or shower or feed the cats (or dogs), open mail or any other home type tasks.

In about 40 minutes, you are tucking into a super all in one meal. Plus, lookit all the veg you are stuffing into yourself and your people. You should be proud of yourself. Dinner crisis averted.

Winning weeknight chicken dinner:

  • 8 skin-on, boneless (or debone them yourself and make some stock) chicken thighs
  • 1/2 cup melted ghee, divided in half
  • 1 tablespoon Virginia Gentleman’s Bourbon Chipotle Hot Sauce (this stuff is golden! but by all means use another favourite brand)
  • veg of choice to fill your roasting pan  NOTE: I used 3 large carrots, 2 medium parsnips several handfuls of brussel sprouts, half a medium onion and about 2 cups broccoli florets, but use what you have handy
  • 2 teaspoons of your favourite spice blend
  • salt and pepper to taste

Set oven to 375.

Scrub, peel and chop your veg so they are all around the same size. Things will cook at the same time. Mix the spice blend with 1/4 cup of the meted ghee and toss the chopped veg to coat. Put the veggies in the bottom of your roasting pan, spreading everything out evenly.

Mix the hot sauce with the other 1/4 cup of meted ghee and coat the chicken thighs, placing them right on top of the veggies, skin side up.

Bake at 375 for 35-40 minutes or until internal temperature of the chicken reads 165.

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