Chicken thighs on a bed of roasted vegetables

Name: Chicken thighs on a bed of roasted vegetables - Izabela E.
Ingredients: 3 chicken thighs; 2 tablespoons of oil; 1 celery root; 2 large carrots; 1 medium onion; 3 tablespoons of mustard; salt and pepper to taste; homemade mix consisting of: crushed flax seeds; sesame seeds; dried celery leaves; chili flakes

Meat - Chicken thighs on a bed of roasted vegetables by Izabela E. - Recipia

Chicken Thighs on a Bed of Vegetables in the Oven On busy days, I often turn to this recipe for chicken thighs on a bed of vegetables. It doesn’t involve complicated steps; all you need to do is chop the vegetables, layer them in the dish, and let the oven do its job. I prepare everything in a covered glass dish to retain moisture, and towards the end, I remove the lid for browning. Quick Info Total Time: about 1 hour and 15 minutes Preparation Time: 20 minutes Cooking Time: 50-60 minutes (depending on your oven and how browned you want the thighs) Servings: 3 Difficulty: easy Recipe Type: main dish, family dinner or lunch Ingredients 3 whole chicken thighs 2 tablespoons oil 1 celery root 2 large carrots 1 medium onion 3 tablespoons mustard salt and pepper to taste a mix of crushed flax seeds, sesame seeds, dried celery leaves, and chili flakes (proportions can be adjusted to taste) 50 ml water Instructions 1. Clean and wash all the vegetables. Cut the celery, carrots, and onion according to your preference. I usually slice them into rounds or large cubes so they don’t get too soft in the oven. Place them all in a glass dish to form an even layer. 2. Wash the chicken thighs and dry them with a paper towel. Rub each thigh with mustard on all sides. Sprinkle salt and pepper over them, not just on the top. Arrange them skin-side up on top of the vegetables. 3. Sprinkle the mixture of crushed flax seeds, sesame seeds, dried celery leaves, and chili flakes over the thighs and vegetables. You don’t need to overdo it; a thin layer is enough for flavor and texture. 4. Drizzle the oil (two tablespoons) in a thin stream over the thighs and vegetables. Pour the water (about 50 ml) around the edges of the dish so it reaches the vegetables without washing off the seasonings from the chicken. 5. Cover the dish and place it in a preheated oven at 200°C (392°F) on the middle rack. Bake for 25 minutes. 6. Remove the dish from the oven, carefully turn the thighs over, and brush them with more mustard if you have any left, or with the sauce from the dish. Season again if needed. Now leave the dish uncovered and reduce the temperature to 175-180°C (347-356°F). Cook for another 25-35 minutes until the liquid reduces, the vegetables are tender, and the thighs are browned at the edges. If the thighs aren’t browned enough, leave them for an additional 5-10 minutes without the lid. Why I Make This Recipe Often I love that I don’t have to stand by the oven and that the entire meal is prepared in a single dish. The vegetables cook at the same time as the meat and don’t dry out. You can vary the spices quite a bit, and the ingredients are almost always on hand. Tips and Variations Tips - Cut the vegetables thicker if you want them to retain their texture. - If you don’t have a covered dish, use aluminum foil at the beginning, but be careful not to touch the skin of the thighs with the foil. - Check the liquid after the first half hour. If it seems to be burning at the bottom, you can add a little more water. Substitutions - Celery can be replaced with parsnip or even potato. - You can use any mustard you have on hand, but a simpler one works well. - Dried celery leaves can be omitted if you don’t have any. Variations - For a sweeter touch, add some slices of bell pepper or zucchini. - If you don’t want it spicy, leave out the chili flakes. - You can use boneless thighs, but reduce the cooking time by 10-15 minutes. Serving Ideas Serve the thighs with the vegetables from the dish and, if you like, with a fresh salad or some plain rice. They are also good cold the next day. Frequently Asked Questions 1. Can I use another part of the chicken? Yes, you can make the recipe with wings or breast, but you will need to adjust the baking times so they don’t dry out. 2. Can the vegetables be replaced or other ones added? Yes, you can add other root vegetables, potatoes, zucchini, or bell peppers, but keep in mind that some cook faster than others. 3. Do I need to marinate the meat beforehand? It’s not necessary; the mustard applied directly before baking is enough for flavor and tenderness. 4. Can I use frozen thighs? Ideally, they should be thawed beforehand to cook evenly. If using frozen, the cooking time increases, and the vegetables may become too soft. 5. What do I do if I don’t have all the seeds in the spice mix? You can use only what you have on hand, or omit the mix completely if you prefer a simpler version. Nutritional Values Approximately, one serving (thigh with vegetables, skinless) has around 380-420 kcal. Protein: 25-30g, fat: 20-25g, carbohydrates: 14-18g, fiber: 4g. Values vary depending on the amount of oil, mustard, and the type of thighs. The recipe is quite filling and provides protein, fiber, and some fat. Storage and Reheating The thighs with vegetables can be stored in the fridge in a container for up to 2 days. For reheating, use the oven or a skillet, not the microwave, to avoid drying out the meat. If the vegetables have released a lot of liquid, drain it before reheating. I don’t recommend storing for more than two days, as the vegetables become soft and lose their flavor. This is the basic version, as I usually make it at home, without complicating things too much.

Chicken thighs on a bed of roasted vegetables

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