Convection Oven Cooking Made Simple: A Guide and Cookbook to Get the Most Out of Your Convection Oven by Zimmerman Janet A

Author:Zimmerman, Janet A [Zimmerman, Janet A]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-05-04T16:00:00+00:00

CRISPY GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS

DAIRY-FREE | GLUTEN-FREE | ONE-PAN

This dish hits all the right notes for a stellar one-pan supper: crispy chicken skin, roasted vegetables, tangy lemon, and mellow garlic. For a variation, try roasting the chicken with your favorite root vegetables or with Brussels sprouts.

SERVES 4

Prep Time: 10 minutes

Cook Time: 40 minutes

¼ cup olive oil

2 pounds bone-in, skin-on chicken thighs

1½ teaspoons kosher salt, divided

1 small lemon

20 garlic cloves, (about ½ cup)

12 ounces small red potatoes (about 2 inches in diameter), quartered

2 large carrots, peeled and cut into 1-inch pieces

⅓ cup low-sodium chicken broth

½ teaspoon freshly ground black pepper

1 . Select Convection Roast and preheat the oven to 425°F. Coat a sheet pan with the oil and place in the oven while it preheats.

2 . Salt the chicken thighs on both sides with ¾ teaspoon of salt.

3 . When the oven is heated, remove the sheet pan and place the chicken thighs skin-side down on it. Roast the chicken for 10 minutes.

4 . Meanwhile, cut the ends off the lemon and use a mandoline or knife to slice it very thin. Cut the slices in half and remove any seeds.

5 . Transfer the chicken thighs to a cutting board or plate. Put the garlic cloves, carrots, and potatoes on the sheet pan and sprinkle with the remaining ¾ teaspoon of salt. Toss to coat with the oil, then move the vegetables to the outer edges of the pan. Arrange the lemon slices in the center of the pan in two or three layers and place the chicken thighs on top of them, skin-side up.

6 . Roast for 30 to 35 minutes, until the chicken registers 175°F and the carrots and potatoes are golden brown and crisp.

7 . Transfer the chicken, carrots, and potatoes to a platter. Add the chicken broth and pepper to the sheet pan and mix with the chicken juices, smashing the garlic slightly as you stir. Pour the sauce around the chicken and vegetables and serve.

FOR COUNTERTOP OVENS: With a smaller sheet pan, you will probably have to move some of the potatoes and garlic under the chicken so everything fits. Your potatoes won’t get as crisp, but the dish will be just as tasty. Alternately, skip the potatoes and serve with crusty bread to sop up the sauce.

EVEN EASIER: Buy bags or jars of peeled garlic cloves at the grocery store to cut way down on prep time.

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