Whew Chile! it’s been a minute since I sat at my computer to write a blog post. Life was out here showing its tail and I was learning to roll with the punches. From the highs of getting married to the lows of doubt and uncertainty with what direction I wanted to move in this culinary and blogging world, I felt like I was on a constant rollercoaster of emotions. It feels good to be back though. I can’t promise that I won’t take another extended break, but for now, I’m here to give you all the food goodness. Today, I’m going back to the basics and bringing you some mouth watering oven roasted chicken.

Growing up, I was never the biggest chicken fan. If I’m being completely honest, I hated it. If chicken was on the menu, I requested a double serving of vegetables. I think the problem was I was bored with the options I was given. I loved majority of my mom’s cooking, but if I had to eat fried chicken one more time, I was going to scream. Now, I have a new found love for fried chicken. Especially, when it’s paired with a nice champagne. One day, if I have my own restaurant, that is going to be an off the menu late night special.

Side note: I love how I share a lot of stories where as a kid I despised certain foods that I learned to love later after I started cooking for myself. I guess, in a way, I was always meant to be a cook. I had ideas of how I preferred my food, but most people just called me a picky eater. Call it what you want, but I call it having good taste. I feel like I’ve said that before and if I have, I’m saying it again because it’s my truth.

Anyways, back to what I was originally supposed to be talking about…roasted chicken.

Roasted chicken, is a staple dinner item I think everyone should know how to make. For one, it’s simple. Two, you can use this same concept and roast duck, pork or turkey, which the turkey will come in handy for Thanksgiving. Of course, the cooking time will vary for turkey, but you’ll already have the basics down and you’ll never suffer from dry poultry again.

Recipe Notes:

I love using vinegar in my poultry marinade. Too much vinegar in the marinade or brine can toughen the protein and begin to “cook” it prematurely. However, with the correct ratio it makes the chicken succulent and adds an undertone of acidity that works well with poultry. In the recipe below, I’m using a whole cup of vinegar. Since I’m only brining the chicken for 2 hours, this ratio will work. If you want to brine the chicken overnight, I would reduce the vinegar to 1/4 cup instead. While marinating, cover and place the chicken back into the fridge until you’re ready to prepare it.
You can create the compound butter a day or two ahead. If you make it ahead of time, allow it to come to room temperature and soften before coating the chicken.

Pretty quick intro to this recipe, but there’s not much to say. I’ll let the chicken speak for itself. Until next time, toodles!

Oven Roasted Chicken Thighs

Yields: 4 Chicken Thighs

Prep Time: 2 hours |Cook Time: 45 mins | Total Time: 2 hours 45 mins

Brine Ingredients

4 cups cold water
1 cup vinegar (1/2 apple cider & 1/2 white)
2 tbsp salt
2 tsp granulated sugar
2 sprigs fresh rosemary
3 sprigs fresh thyme
fresh cracked pepper
4 cloves garlic

Other Ingredients

4 chicken thighs
1 1/2 sticks salted butter (softened)
1/4 cup olive oil
1/4 cup shallot (chopped)
2 tsp minced garlic
1 tsp fresh rosemary
1 tsp fresh thyme

Special Tools

cast iron skillet

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Instructions

In a large bowl or container, begin by marinating the chicken in the brine for 2 hours.
Preheat the oven to 375 degrees Fahrenheit.
In a small mixing bowl, combine the softened butter, olive oil, shallots, garlic, rosemary and thyme.
Remove the chicken from the brine, discard the brine and pat chicken dry.
Throughly cover each thigh with the compound butter and place in the cast iron skillet.
Place cast iron in the oven and cook the chicken for 40 minutes, basting every 10-15 minutes with the drippings in the skillet.
Once the chicken has reached an internal temperature of 160 degrees Fahrenheit, set the oven to the broil setting and broil for 5 minutes to crisp and brown the chicken skin.
Remove from the oven and let rest for 10 minutes.
Serve with you favorite sides and enjoy!

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