Serve with a green vegetable or a salad to complete the menu.
Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
Heat the oven to 425°F.
Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.
Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.
Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.
June 10, 2020 at 8:33 am
Nice a simple midweek supper.
For the Love of Cooking
June 10, 2020 at 10:16 am
What a terrific meal the whole family would love.
June 14, 2020 at 1:07 pm
A meal cooked in one bowl I always like that, I guess you could add carrots too or would that make it too sweet?
June 14, 2020 at 1:35 pm
Charlotte you could but I would place them on the side. I prefer green beans as a side dish.
June 14, 2020 at 1:38 pm
Yes, I like green beans too.
September 3, 2020 at 1:13 pm
Wonderful looking, and I bet tasting supper. Thanks for the recipe.