Actually, it’s not a recipe, per se, but a method. I don’t just cook chicken thighs like this, I cook whole chickens like this, not to mention any other type of meat. I’ve found that the method works universally well, and a one pan meal comes out of the oven that takes 10-15 minutes to prep, and then cooks with no needed attention, but chicken thighs serve to illustrate.
8 or more chicken thighs (or a whole chicken, or a slab of meat like a chuck roast, pork butt roast, etc.)
Olive oil (or any other oil you like)
A spice mix (I originally used Emeril’s Essence, but have used Fresh Market’s spice mixes, Ras al Hanout, Za’atar, or anything else.
salt (I like sea salt)
vegetables — generally, carrots, onions, potatoes, beets, turnips, and/or cauliflower are my favorites.
1. Cut up the vegetables into chunks. Put in the bottom of a roasting pan, and toss with olive oil and salt.
2. Put your meat on top of the vegetables.
3. Coat the meat with olive oil, spice mix and salt; however much you want. Be generous.
4. Put in a 425 degree oven for an hour and a half.
As far as temperature, there are various ways of doing this. 425 is a nice compromise, but Alton Brown uses the method of starting the meat at 500 degrees for a half hour to get a nice sear, and then going down to 350 for the next hour. I usually do this, and it is usually fantastic. It gives a beautiful skin and the meat is usually juicy and tender,
I will try to put pictures in sometime, but since we are in Australia right now, I’m not quite equipped.
The Rebellious Pastor's Wife 