This Kelsey Nixon recipe really hits the spot. The croutons are a surprising ingredient and so tasty! And you all know I love me some roasted potatoes! I think chicken thighs are always a good idea as well.
Ingredients:
1/2 baguette, cubed
12 oz. small red new potatoes, halved
canola oil
8 bone in chicken thighs, skin on
kosher salt
freshly cracked black pepper
1 large yellow onion, sliced
6 cloves garlic, peeled and smashed
12 oz. heirloom baby multi-colored carrots, or baby carrots, scrubbed and tops removed
2 lemons, cut into wedges
1 small bunch fresh lemon thyme or thyme sprigs
fresh parsley leaves for garnish
Directions:
Preheat the oven to 325 degrees F.
Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.
Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve.
Turn up the oven temperature to 425 degrees F.
Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.
Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.
Garnish with parsley and serve.
This dinner is really delightful. I hope you try it and love it as much as I do!
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