Sriracha-soy roasted chicken thighs and vegetables

since being funemployed I’ve had a lot more time on my hands which I normally would have filled by cooking but until yesterday it was too damn hot and the diet I’ve been on didn’t allow for much playing with my food. Since it was cold, cloudy and rainy, today was the perfect day to cook.

Sriracha-soy roasted chicken with vegetables*
For The Marinade
1/4 cup soy sauce

ingredients

1/4 cup Sriracha
2 Tbs extra-virgin olive oil
2 Tbs lemon juice
1 Tbs Dijon mustard
1 Tbs brown sugar
1 tsp salt
1 tsp freshly ground black pepper

For The Roast
8 chicken thighs
6 ribs celery, cut into 1 1/2 inch pieces
4 garlic cloves, smashed
2 medium yellow onions, quartered
2 medium sweet potatoes, cut in 1½-inch pieces
1 small cauliflower, broken into 1½-inch florets
2 Tbs extra-virgin olive oil
1 tsp salt
1 tsp freshly ground black pepper

Directions
Whisk all of the marinade ingredients together in a small bowl and set aside.

oven ready


Preheat oven to 400 degrees.

Rinse the chicken and pat dry with paper towels. Place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including between the skin and meat. Transfer chicken to a roasting pan, skin-side up, leaving any excess marinade in the bowl. Add vegetables, olive oil, salt and pepper to the same bowl. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes.

Remove pan and, using tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked and juices run clear from thigh when pierced with a knife, about 20 minutes.

Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 15 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and reserved juices.

Serves 4
*Adapted from a whole-chicken recipe found on NPR
China: Rose Garden by Lenox

dinner

Posted by Mike on Wednesday, September 07, 2011 at 07:41 PM
Filed in: Entrees • Poultry • ◊ Permalink
Comments (0)

Page 1 of 1 pages