Add some olive oil, then butter to a medium-high pan. Season the chicken thighs and place skin down in the pan. We're not trying to cook it through, so all you need to worry about is getting the perfect golden brown skin. Remove the chicken and add potatoes and carrots to the pan. Same idea, cook for 8-10 minutes to get some nice brownage on the veggies. Meanwhile, make a sauce and preheat the oven to 425. This time I did honey, barbecue, soy sauce, chicken stock, soy ginger vinaigrette. Remove the potatoes and carrots and add onions. Then add garlic and the sauce. Simmer for a few minutes then add the chicken and veggies back in.
Above is ready to go into the oven. It gets 15-20 minutes in the oven. Below is after it comes out of the oven. The veggies are tender, the chicken is cooked through.
Plate with the sauce over top.
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