CHICKEN ON A BED OF VEGETABLES
Created for RSC #15. (POSTSCRIPT: I don't understand the fairly critical reviews, as I make this at least once a week with different veggies! So what you'll read now is an edit of the original recipe!) A healthy, easy, all-in-one family meal or casual dinner for guests. Garlic is roasted separately, so everyone has a choice whether they want garlic paste on their serving or not! Quick to assemble, and totally delicious! This recipe makes a generous meal, and a crisp salad would be nice with it. (It's the meal I make when I am really very busy, and want to shove a healthy yet easy dinner into the oven! Often, I use a "chicken flattie" on top of the veggies -- a spatchcocked chicken -- or I butterfly the chicken myself. In my convection oven it is almost always perfectly done within 1 hour -- but do test!!)
Provided by Zurie
Categories Low Cholesterol
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the vegetables first, as described above. Use a large, roomy oven dish, and grease well. I prefer butter to grease with. Whether you use skinless or skin-on thighs is your choice, but use bone-in and skin-on for more flavour.
- Preheat oven to 350 deg F/ 180 deg Celsius.
- In a bowl whisk together the mustard, sugar, olive oil, sherry and water. (Don't skimp on the olive oil, rather use more than 2 T, especially if using skinless thighs, as you don't want the meat to dry out).
- Layer the sliced potatoes in the bottom of the dish, then season lightly with seasoning salt and some black pepper. Scatter over the mushrooms and parsley, and season very lightly again.
- Then layer over the chopped green beans. They should be sliced thinly into rounds, and really, fresh is best here. I find frozen beans take longer to cook. Lastly: layer over the chopped onion. Season lightly.
- Arrange the chicken thighs in one layer on top of the veggies. Spoon the sauce evenly over the thighs, season lightly on top with seasoning salt and pepper, and sprinkle about 1 tablespoon crumbs evenly over each thigh.
- Cut off just the very top off the garlic bulb, so most of the tops of the cloves are exposed. Put this in the centre of the dish, and spoon a teaspoon of olive oil over the bulb.
- Bake in the preheated oven for 1 hour or slightly more, open. (If using skinless thighs, cover the dish with foil for the 1st half of baking time).
- To test, stick a fork through the veggies underneath the chicken. If it goes through with no resistance, the dish is done.
- Use scissors or a sharp knife to slit the skin of the roast garlic cloves, then squeeze the paste over each crispy thigh and spread it with a knife. Sinfully delicious! Save the leftover roast garlic, wrapped, to eat on toast.
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Anil Arya
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill! The chicken was cooked perfectly and the vegetables were flavorful and tender. I will definitely be making this again.
Alex Wambua
[email protected]This recipe is a great way to get your vegetables in! The chicken is cooked perfectly and the vegetables are so flavorful. I will definitely be making this again.
Mshahid hameed
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. The chicken was cooked perfectly and the vegetables were flavorful and tender.
Zoya KC
[email protected]This dish was easy to make and turned out great! The chicken was juicy and the vegetables were tender. I will definitely be making this again.
WALK NICO
[email protected]I'm not a big fan of vegetables, but this dish was amazing! The chicken was cooked perfectly and the vegetables were so flavorful. I would definitely recommend this recipe to anyone.
Jessie Lynn (Jessman)
[email protected]This recipe is a great way to use up leftover chicken. The chicken was cooked perfectly and the vegetables were flavorful and tender. I will definitely be making this again.
Linda Jaramillo
[email protected]I made this dish for my family and they loved it! The chicken was cooked perfectly and the vegetables were flavorful and tender. I will definitely be making this again.
Usman Dhuddi
[email protected]This dish was a bit time-consuming to make, but it was worth it! The chicken was cooked perfectly and the vegetables were flavorful and tender. I will definitely be making this again for special occasions.
Nalani Sriyalatha
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill! The chicken was cooked perfectly and the vegetables were flavorful and tender. I will definitely be making this again.
Nahidul Abir
[email protected]This recipe is a great way to get your vegetables in! The chicken is cooked perfectly and the vegetables are so flavorful. I will definitely be making this again.
Courtney Bard
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it. The chicken was cooked perfectly and the vegetables were flavorful and tender.
Geo mobile
[email protected]This dish was easy to make and turned out great! The chicken was juicy and the vegetables were tender. I will definitely be making this again.
Shanaya Subbrajan
[email protected]I'm not a big fan of chicken, but this dish was amazing! The chicken was cooked perfectly and the vegetables were so flavorful. I would definitely recommend this recipe to anyone.
Victor Anderson
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again and again.
Reduan islam Fuad
[email protected]I made this dish last night and it was a hit with my family! The chicken was juicy and the vegetables were cooked to perfection. I will definitely be making this again.
Richard Corkan
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly and the vegetables were flavorful and tender. I would definitely recommend this recipe to anyone looking for a healthy and satisfying meal.