Weeknight Dinner: Baked Chicken Thighs and Roasted Vegetables

Chicken thighs are not very expensive if you buy the family packs and even better if you get a "Buy One Get One Free" deal.  I had a family pack that was sitting my freezer waiting to be made into a gourmet meal on a budget. Remember to take the chicken out of the freezer at least one day ahead. 

Prepare the meal as below with chicken first, then vegetables, and potatoes and the timing will work out almost perfectly.  Remember to keep an eye on things in the kitchen and take things out once done regardless of timing.

Baked Chicken Thighs
family pack of chicken thighs (8 pieces)
chicken rub (easy and fast way to season your chicken)
salt and pepper

Season the chicken thighs with the chicken rub, salt, and pepper.   Bake in preheated 400 degree oven until cooked approximately 40-60 minutes depending on your oven. 

Roasted Vegetables
1/2 onion, sliced
3 carrots, cut diagonally into large pieces
1 small red pepper, sliced
1 small yellow pepper, sliced
2 cloves of garlic
1 bag of crimini brown mushrooms, sliced
dash of olive oil
sprinkle of rosemary
dash of fig balsamic vinegar

Put onions, carrots, peppers, garlic in a bowl and season with olive oil and dried rosemary (even better if you have fresh).  Bake in the oven with the chicken on the top shelf.

Prepare mushrooms and season with olive oil and balsamic vinegar and let sit until the others are baked for 20 mins.

Mashed Potatoes
3 baking potatoes, chopped
scoop of sour cream

Boil water, add potatoes and cook until tender which is about 30-40 minutes.  Drain and mash with potato masher, add scoop of sour cream to have fluffy consistency.

Serve on a plate with mashed potatoes and rest chicken thigh on top.  Then add the roasted vegetables around the chicken.  A gourmet budget meal on a weekday evening for dinner.  Lovely!