Ingredients:
For the Chicken:
8 bone-in, skin-on chicken thighs (about 1.2 kg or 2.65 pounds)
Salt
Black pepper
Oregano
Olive oil
Butter (15 grams or 0.5 ounces)
For the Glaze:
3 tablespoons honey
4 tablespoons sweet chili sauce
3 tablespoons soy sauce
1/2 lemon, juiced
1 tablespoon Dijon mustard
For the Roasted Vegetables:
1 onion, chopped (about 120 grams or 4.2 ounces)
4 carrots, peeled and chopped (about 200 grams or 7 ounces)
6 potatoes, peeled and chopped (about 700 grams or 1.5 pounds)
Salt
Black pepper
3 cloves garlic, minced
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 200°C (400°F).
Pat the chicken thighs dry with paper towels.
Season generously with salt, black pepper, and oregano.
Heat olive oil in a large oven-proof skillet over medium heat. Once hot, sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown.
Flip the chicken and sear for an additional 2-3 minutes.
In a small bowl, whisk together the honey, sweet chili sauce, soy sauce, lemon juice, and Dijon mustard.
Pour the glaze over the chicken thighs in the skillet.
Nestle the chopped onion, carrots, and potatoes around the chicken.
Season the vegetables with salt and pepper.
Dot the top of the pan with the butter.
Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
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The juices should run clear when the thickest part of the thigh is pierced with a knife.
» MORE: The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024
While the chicken and vegetables bake, mince the garlic.
In a small pan over low heat, saute the minced garlic in a little olive oil until fragrant, about 30 seconds.
Remove the pan from the oven and spoon the pan juices with the glaze over the chicken and vegetables.
Scatter the sauteed garlic over the top.
Garnish with fresh chopped parsley before serving.
Tips:
You can adjust the amount of chili sauce in the glaze depending on your desired spice level.
If you don’t have Dijon mustard, you can substitute it with another type of mustard or Worcestershire sauce.
Bone-in, skin-on chicken thighs add flavor to the dish, but you can use boneless, skinless chicken thighs if preferred. The cooking time may need to be adjusted slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
