A\u00a0 great method for sheet-pan chicken thighs. Works with bone-in or boneless skinless thighs and whatever firm vegetables you like.<\/p>\n
Preheat the oven to 500\u00b0F. Not a typo. Five hundred.<\/strong><\/p>\n Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables<\/strong> comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty from chicken<\/strong>\u00a0grease.<\/strong><\/p>\n Cut your vegetables<\/strong>, and toss with olive oil,<\/strong> more salt<\/strong> than you think you need, and black pepper.<\/strong> These are the sizes to go for: large bite sized. Carrots<\/strong> take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables<\/strong> you choose.<\/p>\n Green beans<\/strong> don’t need cutting, so those get tossed with the rest. Notice how cozy the vegetables<\/strong> are with each other but that there isn’t more than one layer.<\/p>\n Peel the skin<\/strong> back from the chicken.<\/strong> Generously season both sides of the chicken<\/strong> under the skin<\/strong> with salt<\/strong> and pepper.<\/strong> Fold the skin back over. Pat the chicken skin<\/strong> dry with a wad of paper towels.<\/p>\n Place the chicken skin side<\/strong> up directly on top of the vegetables.<\/strong> The fat from the chicken skin will seep into the vegetables<\/strong> below the thighs, imparting flavor and moisture while the exposed vegetables<\/strong> get a tiny bit charred. It’s a perfect marriage of texture and flavor.<\/p>\n Bake at 500\u00b0F for 50 minutes.<\/p>\n If, due to a senior moment, you bought boneless skinless thighs,<\/strong> reduce the time to 30-40 minutes. They\u2019re done when the chicken<\/strong> temperature is over 185\u00b0F.<\/p>\n You don’t have to be concerned about the vegetables<\/strong> burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.<\/p>\n Serve.<\/p>\n Variations:<\/strong><\/p>\n Add fresh rosemary<\/strong> or thyme<\/strong> to the vegetables.<\/strong><\/p>\n Rub the chicken<\/strong> (not the skin) with lemon<\/strong> or orange zest. (Rosemary<\/strong> and orange<\/strong> are a heavenly match.)<\/p>\n Reinvent the meal with different vegetable<\/strong> combinations: onion, potato, carrot; leek<\/strong> and asparagus; onion<\/strong> and sweet potato, green bean, Brussels sprouts,<\/strong> and cauliflower.<\/strong> If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 1, multiply to suit your needs https:\/\/www.thelazygeniuscollective.com\/blog\/change-your-life-chicken A\u00a0 great method for sheet-pan chicken thighs. Works with bone-in or boneless skinless thighs and whatever firm vegetables you like. 1-2chicken thighs, bone-in, skin-on per person 2handfuls of vegetables per person using onion, carrot, potato, sweet potato, Brussels sprouts, green beans, asparagus, leek, and cauliflower as desired Preheat the oven to 500\u00b0F. Not a typo. Five hundred. Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables…<\/p>\n