RECIPE: One Pan Oven Baked Chicken Thighs with Potatoes and Asparagus

One pan dishes are wonderful because they are usually fast, easy and with minimum cleanup. They are also popular because they are delicious. This tasty recipe for chicken thighs is a good example of all facets.

Ingredients

  • 5-6 medium potatoes
  • 1 bunch of asparagus (or Brussel sprouts)
  • 4-6 bone-in skin-on chicken thighs
  • 1 tablespoon Garlic powder
  • 1 tablespoon Oregano or rosemary
  • 1 tablespoon Salt
  • 1 teaspoon Pepper
  • 1/2 lime
  • Optional: 1 tablespoon of Mola Foods spice blends (any)

Instructions

Take 5-6 medium sized potatoes and dice into large pieces. Cut woody bottoms off of asparagus stalks, then cut each stalk in half.

Add 3-5 Tablespoons of olive oil to oven safe skillet or pan, sprinkle into oil 1 tablespoon of garlic powder, 1 tablespoon of salt and pepper, 1 tablespoon of rosemary or oregano, and 1 tablespoon of remaining spices. Lightly stir slices to distribute, then turn stove to high to heat olive oil.

Preheat oven to 425 degrees

Add thighs to heated oil in pan with skin down and cook for 5 minutes until skin is crispy.

Remove thighs from skillet.

Add diced potatoes and asparagus to bottom of pan.

Place thighs skin up on top of vegetables so they do not touch skillet

Add 1/2 to 2/3 cup of water to skillet. Make sure water level does not reach chicken thighs perched on top of vegetables.

Optional: add 1/2 of lime or lemon to center of pan, cut side down 

Place skillet in oven, then cook for 45-55 minutes

Remove from oven, squeeze lime juice from roasted lime into broth

Serves 3-5

Virtual CHOCOLATE SALON Panel: Conversation with 3 Master Chocolatiers

TasteTV & the International Chocolate Salon in conversation with 3 Master Chocolatiers about their creative inspirations & business challenges, including tips for great chocolate, flavor profiles, travels, and tips for success. Discover and support these great artisans!

The Panel Discussion features:  Chocolatier Michael Benner of Michael’s Chocolates, Elyce Zahn of CocoTutti, Julie House of Panache Chocolatier, and moderator, food writer Amy Sherman.

This educational panel is free to attend. Watch the full recorded panel below

Virtual CHOCOLATE SALON Panel: In Conversation with Black Chocolatiers

TasteTV & the International Chocolate Salon in conversation on June 11th with Black Chocolatiers about their creative inspirations & business challenges, including tips for great chocolate, flavor profiles, educations, and tips for success. Discover and support these great artisans!

The Panel Discussion features: Chocolatier Phillip Ashley Rix of Phillip Ashley Chocolates, Robert Bowden of Vivere Chocolates, Syovata Edari of CocoVaa Chocolatier, Michael Poole of Hot Chocolat, Margaret King of Magnolia Chocolatier, and moderator, author Joey Garcia

Watch the full recorded panel below

The Best: This Month’s Top Breakfast Photos on Instagram

TasteTV editors love to find great food & drink, and of course love great photos. Instagram not only feeds our passion, it fuels the tastes of millions! Here are some our picks for This Month’s Top Breakfast Photos on Instagram

 

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Bali is an island in Indonesia, whose shape is formed by volcanoes, forested, rice paddy fields, beaches and coral reefs. There are many temples on the island, including Pura Luhur Uluwatu, built on a rock. In the south of Bali are the city of Kuta with its crowded bars and the popular resorts of Seminyak, Sanur and Nusa Dua. The island is also famous for its yoga and meditation centers.? #bali #baliindonesia #indonesia #beautifulpalace #palm #pool #breakfast #goodmorning #good #likeforlikes #instagramanet #travelnow #travelbook #booking #travelguide #hotelluxe #hotels #mood #relax #timeless #stories #story #airlines #aeroflot #aeroport #turist #toutisme #turistagency #billet #travel_drops

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Burritos are always a good choice! Specially the once we make ? . . And ofcourse those deliciousness potatoes we talked about 😉

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RECIPE TEST RUN: Meyer Lemon Braised Chicken by Williams Sonoma

TasteTV tested a recipe for Meyer Lemon Braised Chicken using Williams Sonoma Meyer Lemon Braising Sauce.

We found that with a few creative tweaks and additions to give it that fresh California style , this recipe became a 5-star meal.

WILLIAMS SONOMA VERSION

Ingredients:

  • 2 Tbs. olive oil
  • 1 bunch baby carrots, trimmed
  • 1 lb. (500 g) new potatoes, halved
  • 1 chicken, about 4 lb. (2 kg), cut into 8 pieces
  • Salt and freshly ground pepper
  • 1 jar Meyer lemon braising sauce
  • Lemon halves for garnish (optional)

Directions:

Preheat an oven to 350°F (180°C).

In a Dutch oven over medium-high heat, warm the olive oil. Add the carrots and cook, stirring occasionally, until lightly colored, 3 to 5 minutes. Transfer the carrots to a platter. In the same pot, add the potatoes and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer to the platter with the carrots.

Season the chicken with salt and pepper. In the same pot, working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the carrots, potatoes and braising sauce. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, about 1 hour. Skim the fat off the sauce, garnish with lemon halves and serve. Serves 4 to 6 people.

TASTETV VERSION

Ingredients:

  • 2 Tbs. olive oil
  • 1 bunch mixed assortment baby carrots, trimmed
  • 1 bunch of green beans or snap peas (here, we used French green beans, aka Haricot Verts)
  • 4-5 pieces chicken thighs
  • Salt and freshly ground pepper
  • 1 jar Meyer lemon braising sauce
  • 1 can of Great Northern white beans

*TasteTV changes to the ingredients

We followed the official recipe, but made a few changes. First, we browned the chicken thighs in a dutch oven (Le Creuset) until brown on both sides. We used skinless, boneless chicken thighs because once cooked we easily could split them in half or in fourths to extend the amount of meat per serving.

Instead of cooking the vegetables first and then removing them to brown the chicken, we sautéed the vegetables we selected in a separate sauce pan (with olive oil).

We cooked them for around 10 minutes to get them started before the next step.

Add the vegetables into the dutch oven with the chicken.

Next, add the Williams Sonoma Meyer Lemon Braising Sauce.

Before covering, stir all ingredients together, then add a can of Great Northern white beans. You can of course use uncanned beans that have been soaked, but that’s not part of this recipe.

Cover the dutch oven with the lid and cook per the recipe. It helps to stir occasionally to keep the beans from browning and sticking to the bottom of the pan.

Add additional salt and pepper to taste. You will see the beans have broken down just a bit to add a stew-like consistency to the dish.

Serves 2-6 people (or 2 people for 3 days)

You can of course break down the chicken into smaller pieces once the dish is complete so that there’s even more per serving.

ENJOY!

Find the Braising Sauce on Williams Sonoma here.

STYLE: Enfant Riches Deprimés Summer Maison de Commerce Collection

We always enjoy the designs coming from fashion house Enfants Riches Deprimes, and their Spring/Summer collection for the Maison de Commerce line is a great example.

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