Roasted Moroccan Bone-In Thighs | Recipeish | Gustus Vitae

Roasted Moroccan Bone-In Thighs | Recipeish | Gustus Vitae

  • Yield: Serves 4.
  • Time Estimate: 1:15, including 30 minutes unattended.
  • Storage Notes: Will keep for up to 3 days, covered and refrigerated.
  • Difficulty: Easy.

We love weeknight meals that don't sacrifice taste for expediency and ease of clean up, and this roasted chicken supper is a perfect example. Preheating a sturdy ceramic baking dish both speeds up cook time and yields crispy skin with juicy meat, plus keeping everything in a single vessel that cooks in the oven makes clean up a breeze, and frees you up while it's roasting. 10/10 weekday staple at our house.

Ingredients

Directions
    • Bring a large pot of salted water to a rolling boil, rinse potatoes and cut larger ones down to roughly an even size, and par boil for 10 minutes, before straining and reserving.
    • Preheat oven, with a large oval baking dish, like this handsome one from Emile Henry inside, to 400F. Preheating the baking dish speeds up cook time, and will give you juicy chicken with super crispy skin and just slightly charred veggies.
    • In a large mixing bowl, whisk together Granulated Garlic, Taste of Morocco, Crushed Red Pepper Flakes, and 3 Tbs extra virgin olive oil. Add chicken thighs and toss, coating top and bottom thoroughly with the marinade, and pop in the fridge.
    • Rinse and cut ends off baby squash, peel and rough chop onions and garlic, and scrub off any dirt on the chanterelles.
    • In a large bowl, gently toss together remaining olive oil, par boiled potatoes, baby squash, onions, and garlic with Spiced Golden Sea Salt.
    • Carefully remove the baking dish from the oven, and place thighs in the center. Stuff sides with potato, chanterelle, squash, onion, and garlic medley, then drizzle any remaining marinade over chicken, and return, uncovered, to the oven for 35 minutes.
    • Remove baking dish from oven, and pop about half of the potatoes in a mixing bowl, mashing with cream and adding California Sea Salt to taste.
    • Mince parsley, and trim ends of chives.
    • Plate mashed potatoes, veggie medley, and thighs, garnish, serve, and devour.
    If you'd like to get your hands on this handsome baking dish and dinnerwear, use code GV20 for 20% off at https://www.emilehenryusa.com/

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