By popular request. I posted these chicken thighs on social media as the supporting actors in a drama starring sweet potatoes, which here in the USA are called “Japanese sweet potatoes.” Well the chicken caught the attention of a few friends and a request for a recipe resulted.
Now since this is one of the dishes that I can cook in my sleep without measurements etc, I had to slow it down and try to be meticulous in order to share it and preserve it for my children in the future. This time, I tried something a little different – a kind of vlog. Let me know in the comment section if you like this format.
I am often cooking with one hand and videotaping with the other so this is a very “down home” production… And my dog Mick makes a few guest appearances on the video soundtrack.
This recipe combines two techniques that I picked up from two boss chefs: my mom and Mark Bittman. From my mom – baking chicken on a bed of vegetables. From Mark Bittman – searing the chicken in the baking dish by putting the skin side down in hot fat then flipping to cook… you will see.
- 10-12 chicken thighs
- 1/2 lemon
- 3 tbsp blended fresh herbs
- 1-2 tbsp butter
- 1 -2tbsp olive oil
- 1 medium onion coarsely chopped
- 2 carrots sliced
- 2 celery sticks sliced
- salt/seasoning salt
- freshly ground black pepper
Although this method is comprised of 15 steps, please don’t be discouraged. An experienced cook would be able to replicate this dish after watching the videos just once or twice. The detailed steps are here to guide an ambitious but less experienced cook.
The longer the chicken is left to marinate, the better. In this case I was not able to return to finish the recipe until 3 days later. The chicken keeps very well in the refrigerator for a few days because the herbs – especially the onion and garlic act as preservatives and discourage bacterial growth.
STEP 6: Preheat the oven to 400oF
STEP 8 is the Bittman technique… Except his chicken is seasoned only with salt and pepper… that’s a huge no no for me.
STEP 9: Cook the chicken for 20 minutes
Bake for an additional 30 minutes
After another 20 minutes or so
Return to the oven for browning and crisping of the skin. Check after 15 minutes.
Fingerlickin’ good! Serve with your favorite side dishes.
- The carrots in this dish turn out like candy: Soft and super sweet. Don’t leave them in the pan. YUM!
- Although it may appear to be sitting in a lot of fat, that does not concern me. In fact the fat keeps the leftovers from drying out in the refrigerator.
- Heat up leftovers in the pan you cooked them in. Stick the pan in the oven at 350oF until the chicken is bubbling… if you have leftovers