Normally I use the slow cooker but I wanted to challenge myself and attempt an oven-roasted herb seasoned chicken my husband usually makes.
I was contemplating even posting this recipe because I ended up having some difficulty with the chicken, and my husband ended up having to coach me through it. But I reminded myself, no recipe is perfect and making changes as you go is what makes it even better. Plus, hopefully you can learn from my mistakes!
So what was my mistake? I used WAY TOO MUCH olive oil. Any ingredient that is cooked in oil, at a high heat, can cause a HUGE amount of smoke when you over do it, especially high-fat foods like chicken thighs. We ended up having to open all the windows because our whole kitchen and living room filled up with smoke! If this happens to you, take a large ladle or spoon and remove any excess oil while the chicken is cooking. Just make sure to keep checking the oven because even after you remove it the first time, the oil just keeps on coming! To avoid this mistake altogether, use a SMALL amount of olive oil and drizzle it on before adding the herb seasoning to the chicken. I combined the olive oil with the herb seasoning first which made it look like I didn't use enough olive oil (WRONG!)
You can also use chicken breasts, which have less fat, but if you get as nervous as I do about under cooking meat, I highly recommend using chicken thighs. They tend to stay moist even if overcooked.
As for a side dish, you can use the same herb seasoning used for the chicken and put it on potatoes and/or vegetables. If you want to be bold, you can cook all the ingredients on one pan but I used two separate pans and I am so glad I did since I needed to improvise for the chicken to avoid setting off our smoke alarm! Now for the recipe...
Chicken
4-6 chicken thighs
Approx. 2 tbsp. olive oil
3 tsp. dried rosemary
1 tsp. Italian seasoning
1 tsp. garlic powder
salt & pepper (to taste)
1) Preheat oven to 425 F.
2) In a large bowl, LIGHTLY coat the chicken thighs with olive oil. Start off with 1 tbsp. and only add the second tablespoon if needed (I recommend waiting until you add the herb seasoning to see if you need the extra olive oil.)
3) Mix the herbs in a separate bowl then put it in the larger bowl with the chicken and mix altogether.
4) Place on a cooking pan with skin side up and cook for approx. 30-40minutes
5) To have a crispier skin, put the chicken under the broiler for about 5-10 minutes. Make sure to keep checking the oven to avoid burning the chicken.
Side dish: Potatoes & Vegetables
Approx. 2-3 cups of small red potatoes (I used half of a 3 lb. bag)
2-3 tbsp. of olive oil
1/2 tbsp. dried rosemary
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
salt & pepper (to taste)
OPTIONAL: You can add any vegetables to the potatoes - baby carrots, broccoli florets, brussels sprouts etc. Just make sure to properly wash them and cut if needed. I use trimmed brussels sprouts cut in half.
1) Preheat oven to 425 F.
2) Rinse the potatoes then pat try with paper towel. Cut them into halves or quarters and place in large bowl.
3) OPTIONAL: Rinse vegetables (in my recipe I used 1 12oz. bag of brussels sprouts trimmed and cut in half) then add to the bowl with potatoes
4) Drizzle the potatoes and vegetables with 2 tbsp. of olive oil
5) Mix the herbs in a separate bowl then toss with the potato & vegetables in the larger bowl. Add the extra tablespoon of olive oil if needed.
6) Place on a cooking pan and cook for approx. 30-40minutes. Half way through flip potatoes/vegetables.
7) To make them crispier, put pan under the broiler for about 5 minutes. Make sure to keep checking the oven to avoid burning it.
Once I serve, I like to add a little drizzle of olive oil and fresh ground pepper to the potatoes. But don't go overboard on the olive oil or it will become too soggy!
I hope you enjoy this meal and curious to see if anyone has a heavy olive oil pour like I did! 😉
Comentários