By now, if you’ve been following this food blog, you know that I LOVE roasted anything! Roasting meats and vegetables is just so easy to do. Olive oil the food, season it and then pop it into the oven. Most importantly, roasting intensifies the flavor of the food with every bite an absolute palate pleasure.
I had added a second tray of vegetables to roast. It included red potatoes, crimini mushrooms, and shallot onions. But frankly, I think these veggies look better raw on the sheet pan than they did after being cooked. The mushrooms and shallots turned very dark. But their intense delicious flavors made up for their somewhat unappealing roasted colors. These are simply tossed in olive oil and seasoned with salt, pepper, and granulated garlic.
If you choose to add roasted vegetables, note that the chicken thigh quarters takes about 15 minutes longer to cook. So the chicken should go into the oven first on the upper oven rack.
I served a Creamy Lemon Sauce Base to add another layer of flavor to the chicken thigh quarters, an excellent complement to this crispy tenderly-cooked chicken.
Tools: Sheet pan covered with aluminum foil with a baking rack(s) placed on top
Prep time: #15 minutes Cook time 50 minutes Total time 1 hour, 5 minutes
4 chicken thigh quarters, washed and pat dried
1-2 Tablespoons 100% olive oil
1-2 teaspoons granulated garlic
1/2 teaspoon ground thyme (or more)
Salt and pepper to taste
4 pats of butter
Preheat oven 425 degrees F
In a wide bowl or flat surface suitable for preparing meat, pour the olive oil over the chicken thigh quarters.
Mix the garlic, thyme, salt and pepper. Sprinkle the seasoning mix on the top and bottom part of the chicken, then rub the oil and seasoning into the meat, covering every part of it.
The bottom part of the chicken thigh will have a flap of excess skin. Roll this skin under the thigh.
Place the chicken thigh quarters, back side down, on the rack of the sheet pan. Top each chicken quarter with a pat of butter. Place the rack on the upper rack of the oven.
Bake for 45-50 minutes, turning the rack around halfway through the baking to ensure it cooks evenly.
Of course, feel free to substitute the ground thyme with some other seasoning. Here are a few other ideas that retain flavors in the savory range. Just be sure to use ground seasonings: cumin, garam masala, rosemary, and tarragon. Don’t be afraid to mix more than one seasoning, if you want.
To roast vegetables, while roasting the chicken, know that most vegetables will roast within 20-25 minutes. Just be sure to cut a mixture of vegetables all the same size and place evenly on the sheet pan.