Recipe: Feed the Malik's Herb Roasted Chicken Thighs
We’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Herb Roasted Chicken Thighs from Anela Malik of Feed the Malik. This is part of the From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!
Tender, herby, delicious chicken thighs cook up in one skillet with potatoes and carrots for an ultra simple meal! Skip the fuss with this recipe and get straight down to the good part...
Photos by Anela Malik for Feed the Malik
Note: You'll need a 10-12 inch cast iron skillet for this recipe
Recipe (Serves 2 people )
Ingredients
2 bone-in, skin-on chicken thighs
3 tablespoons Camella's Kitchen Island Herb Blend
2 medium carrots, peeled and cut into half inch rounds
2 handfuls baby potatoes, or about 1.5 cups large potatoes cut into 1 inch cubes
Salt & pepper to taste
1 tablespoon avocado oil
Steps
Coat two bone-in, skin-on chicken thighs with Island Herb Blend seasoning and place in a small bowl. Cover with plastic wrap and place in the refrigerator to marinate for at least one hour and up to eight hours.
When you’re ready to cook, place two peeled and slice carrots plus one and one half cups potatoes in the cast iron skillet.
Season with salt and pepper and toss with 1 tbsp avocado oil.
Place in the oven and turn on the oven to preheat to 450 F. This will allow the vegetables to get a bit of extra cooking time since the chicken cooks more quickly.
When the oven is fully preheated, carefully remove the pan and place on the stovetop. Turn the burner underneath the cast iron pan on high.
Push the vegetables in the pan to the side to make space for the chicken thighs. Place the thighs in the pan skin side down so the skin can get crispy. Allow the skin to sear for about 3-5 minutes until the skin is golden brown.
After searing, flip the chicken thighs back over so they are skin side up and return pan to oven to the middle rack, turning off the stovetop burner.
Cook for 15-18 minutes or until juices run clean when pierced with a knife. *Pro Tip: If after 14 minutes of cooking your chicken skin isn't as brown and crispy as you'd like, move the pan carefully up to the top rack for the last few minutes of cooking.
This recipe originally appeared on Feed the Malik. See the original here.
Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Twitter, Facebook, or YouTube!
