Roast Chicken Thighs with Carrots, Shallots, Mushrooms, and Glossy Pan Sauce
A more refined roast chicken option with seasonal carrots, shallots, and a glossy pan reduction. The deeper roasting and jus-like finish help it stand up to Cabernet better than a lighter chicken dish.
Back to full listIngredients
- Bell & Evans Bone In Chicken Thighs 1 package, about 1 to 1.25 lb $4.49
- Organic Carrot Bag, 16 OZ 1/2 bag $1.69
- Organic Shallots 2 medium $4.99
- Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
- Organic Dino Kale 1/2 bunch $2.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Pantry item: olive oil 2 tablespoons
- Pantry item: balsamic vinegar or red wine vinegar 1 tablespoon
- Pantry item: butter 1 tablespoon
- Pantry item: chicken stock or water 1/3 cup
- Pantry item: kosher salt to taste
- Pantry item: black pepper to taste
Instructions
- Preheat oven to 425°F.
- Pat chicken thighs dry and season with salt and pepper.
- Cut carrots into batons and halve or quarter shallots. Toss carrots, shallots, mushrooms, and smashed garlic with olive oil, salt, and pepper in a roasting pan or oven-safe skillet.
- Nestle chicken thighs on top and roast 30 to 35 minutes until browned and cooked through.
- Transfer chicken to rest. Place pan over medium heat, add stock and balsamic or red wine vinegar, and scrape up browned bits.
- Stir in chopped kale and butter. Cook 2 to 3 minutes until kale wilts and the sauce looks glossy.
- Plate vegetables and kale, top with chicken, and spoon pan sauce over.
Cook time: 55 minutes
Estimated cost: $15-19
Health notes: Balanced plate with protein and seasonal vegetables; moderate carbs and rich flavor without being overly heavy.
Drink pairing: Cabernet Sauvignon