Tuesday, October 4, 2011


i saw this picture

and all i could think of was chicken.

but i've always been intimidated to cook this white meat.  
i HATE dry chicken...or any dry meat. 
but i'm scared to undercook poultry.
so...what do i do?  


i saw that picture.
i couldn't resist.

i googled around for some recipes
searching desperately for something exactly like the picture.
there was always something off in the recipes.
feeling bold i decided to try and throw things together and hope for the best.

and voila.

i totally surprised myself!!
(and when i stuck the meat thermometer in, juice oozed out...not one bit dry)

pretty basic, but delectable roasted chicken and veggies:

use bone-in, skin-on chicken thighs
rinse the chicken in warm water
rub a really light layer of butter on the skin and sprinkle with coarse salt and pepper
put olive oil to barely cover the bottom of my pan
chop up potatoes and carrots and toss them in olive oil and a little salt
put the veggies in the pan along with 5-ish cloves of garlic chopped in half
lay the chicken on top of the veggies and put fresh rosemary and thyme under each thigh
put some cherry tomatoes tossed in olive oil around the chicken
pour some french red wine over the chicken
put it in the oven at 400 degrees for about 45 minutes
check it and add a little more red wine if necessary
cook for about 20 more minutes (give or take) to get chicken to at least 165 degrees.
serve up and enjoy!


  1. Great, now I'm hungry.

    I share your disdain for dry chicken, which is why I eschew chicken breast. Many tout it for being lean and healthy, but life is too short. The thighs are what to buy.

  2. Brining, or marinading chicken breasts prior to cooking, or using wet cooking methods instead of dry fixes the dry chicken issue. I've also found that if there's water added, the chicken ends up dry.

  3. of course it is a Le Creuset! this is the secret...
    a french climber (better cook than climber)

  4. My girl Friend made this for me! It was amazing!