So I mentioned in my last post how I found some awesome recipes from Chrissy Teigen’s food blog, So Delushious! I tried my first recipe yesterday and o m g, it was seriously one of the best dinners I’ve made thus far. My mouth is seriously watering thinking about it. Not only was it delish, but it was super easy. Basically throwing a bunch of things together and sticking it in the oven easy!
I made a few adjustments from Chrissy’s recipe which she actually originally got from Ina Garten of Barefoot Contessa from the Food Network, another one of my current faves. So I’ll basically condense both recipes and post what I did. The great thing about recipes like this is that you don’t have to be exact. So just eyeball ingredients by how much food you need to cook. I was only cooking for two!
For the chicken, you will need:
- Chicken thighs and drumsticks (Ina’s recipe calls for a whole chicken if you want to get fancy!)
- Thyme spigs
- olive oil
- 5 tablespoons of butter
- minced garlic (enough to cover all your chicken pieces!)
- kosher salt and pepper, poultry seasoning (my fave is Lawry’s)
- one yellow onion
- 2 cups chicken stock
- baby carrots and mushrooms (these are optional, feel free to add in whatever veggies you want to roast)
- 2 cups chicken stock
- 3 tablespoons of cornstarch
- poultry seasoning
For a side dish, Chrissy made green beans but I only had asparagus so I decided to wrap a bacon strip around a few Asparaguses. Asparagui? Anyhoo, so I made an asparagus bouquet if you will…! I just drizzled some salt, pepper and olive oil over the bouquets and threw it in next to the chicken during the last 20 mins of cooking. Flip once after 10 mins and it will be done at the same time as the chicken!!
Anyways, where were we? Ah yes, the chicken.
- So preheat oven to 400 degrees, then place your chicken pieces onto your roasting pan.
- Season generously (I’m a salt monster)
- Cut lemon into 4 or 5 wedges (more if you’re making a lot of chicken) and squeeze half onto the chickens and then place all the wedges into pan
- Take minced garlic (the mushier the better) and gently massage onto chicken pieces. Don’t be shy with this part. 🙂
- Take your thyme and pull your fingers through the stems so just the leaves go onto your chicken.
- Slice your butter and place each tablespoon around the pan.
- Add 2 cups of chicken stock into pan, avoid the tops of the chicken, you don’t want the seasoning to wash off already!
- Quarter your onion and add to pan along with mushrooms and baby carrots. (I mixed them all up in a separate bowl first and seasoned with salt and olive oil before adding onto pan!)
- Drizzle olive oil all over (and any last seasoning) and then put in oven! (Place a few bacon strips on top unless you are using bacon for side dish, which I did!)
Mine looked like this! (Sorry for the sub-par pics, I only had my camera phone and my greasy fingers didn’t help.)
Bake for about 30 mins at 400 degrees then spoon the liquid over each chicken piece and bake for another 30-45 mins. During last phase, I made my asparagus and put it next to the chicken for the last 20 mins. Also, I made my gravy, recipe here.
I took some of the liquid from the roasting pan and put a few tablespoons in the gravy to keep it from getting too thick. Keep it simmering on the stove until your chicken is done!
This was seriously one of my fave things I’ve made recently. Sounds like a lot of work, but really, it’s just a lot of ingredients, many you may already have in fridge! The important thing is the garlic and lemon! Well and the chicken!