Let me start by saying I think I’m a chicken thigh lover! Or at least with this recipe. I’m a white meat (sounds creepy) person – I’m not big on dark meat. Chicken tastes clean and delicious when made right (chicken breasts) but after decades of chicken breasts I’m growing weary. I received an email with a recipe and video and let me tell you, it was fabulous. Quick to throw together. Smelled DIVINE and tasted exactly perfect! Here it is… #perfectfalldinner
There is the most wonderful store here in Michigan, it’s called Nino Salvaggio’s International Marketplace, AKA “Nino’s”. It’s where you can get great food any time of day. Ready to take home and heat up, or if you visit their location on Hall Road they have the best breakfast sandwiches, sandwiches and salads. Relocating back to MI was a dream, but so was running across a Maurice Salad – Good memories of lunches at J.L. Hudson’s – I was lucky to live in the good days!
Andrea Nicolella, “the Founder’s Daughter” shares wonderful recipes each week. Visit their website to sign up (or to view the original recipe/video): ninosalvaggio.com
This is my version of Andrea’s recipe – you can find her exact recipe on their website (link above), click on Founder’s Daughter!
Garlic Herb Balsamic Chicken with Yukon Gold Potatoes & Carrots
Marinade:
- 1/3 – 1/2 cup Olive Oil (I used close to 1/2 cup)
- 1/4 cup Balsamic Vinegar
- 1-2 cloves of Garlic, microplaned or minced
- 1.5 tablespoons Dijon Mustard
- 1 tablespoon Honey
- 1 tablespoon fresh Thyme (I didn’t have any, so used a few sprinkles of dry)
- 1 teaspoon Smoked Paprika
- sprinkle of Kosher Salt
- 1 Lemon, washed, dried and zested (just the zest)
Mix the above ingredients in a bowl with a lid or in a zip top bag (then set into a bowl). Mix the ingredients (or smush the bag around with your fingers).
- 6-8 boneless/skinless Chicken Thighs (or other parts – adjust cooking time)
- Dry off the chicken thighs prior to dropping them into the marinade. Seal the bag or bowl and put in the refrigerator 2-6 hours. (I did 2 hours and maybe not quite 🤫).
Veggies:
When the chicken is almost done marinating you can get the veggies ready:
- 4 Yukon Gold potatoes, washed, dried and cut to finish baking when chicken is done
- 4 Carrots, sliced on a diagonal and not too thick so they finish with potatoes and chicken
- 1-2 tablespoons Olive Oil
Preheat oven to 425℉
Arrange the potatoes and carrots in a large roasting pan (or lasagna type pan). Drizzle lightly with olive oil and season with salt & pepper.
Arrange the marinated chicken over and around the veggies. Spoon some of the marinade on top.
Roast in oven until chicken has browned and reaches a temp of 180++ (Have read that getting internal temp to 200 is best!) – I don’t think you can overcook chicken thighs – I did pull them out and spoon some pan juices over top a time or two.
Bake until chicken is done and veggies are tender. Let rest 5 minutes so the chicken absorbs the juices when you cut. Spoon the wonderful juice over the chicken and veggies on your plate.
Enjoy!
PS, this is fabulous heated up – I just popped it into the oven (cold oven) and turned on (so baking dish wouldn’t crack), covered with foil and a splash of water (wee bit) – it heated up quickly and was excellent!
🍽️ Until next time…
✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!
