Sep 18, 2015

Skinless Thighs & Fries

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I’m posting my new simpler way to make one of my favorite one pan meals. This no-fuss dinner cooks in one pan and it takes almost no work. Plus the whole house smells divine with all the spices as they cook. Both the chicken and the potatoes are coated with a mixture of aromatic spices & olive oil and as they’re cooking along in the oven, you have plenty of time to make a salad or cook a side vegetable.

What I like most about this recipe is that the two foods can be separated at the end if either the chicken or potatoes need a few more minutes. Chicken thighs come in all sizes – sometimes I get four in a pack and sometimes six. So smaller pieces will cook faster.  And depending how big you cut your potato wedges, they may need more or less time. So at the end, you can separate the chicken from the potatoes and cook just one of them a little longer if needed. I only had to do that once.

The broiler-type pan is important because chicken thighs have a lot of fat and all the fat cooks off and stays in the broiler pan, not touching the chicken, and not spreading onto the flat part of the pan where the potatoes cook and that keeps the potatoes crispy.

I had posted this recipe before when I used to cook asparagus on the same pan but it was too much trouble so now I just cook my green vegetable separately. This chicken dinner goes really well with asparagus and I’ve had it with broccoli and brussels sprouts, too. Click here for the recipe. – Jenny Jones

Filed Under: Main Dishes
5 Comments

5 Comments on "Skinless Thighs & Fries"

  1. Cathy

    Hi Jenny, I stopped looking for bread recipes when I found yours! Now I have fun with them by adding different flours etc. I wanted to know if I wanted to put in some 7 grain hot cereal in exchange for some of the wheat flour in the multi grain bread, what would I do?

    I know that usually the 7 grain hot cereal needs water to soften but do you have too soften it? Quaker Oats has put out a softer cereal that is 7 grain and cheaper than Bob Red Mill and not as hard. I am waiting to see what you say so I can make 7 grain – wheat bread! Thanks!

    • Jenny

      I have made breads with 7-grain hot cereal and I always softened the grains first with boiling water. I stopped because it was too much trouble and I prefer easier recipes. I have never used a cereal like that with my no knead bread but I found a recipe that uses cracked wheat and steel cut oats without softening so I think you can certainly try it without softening the grains. Please share your recipe if it turns out (or doesn’t) so we can all learn. Here’s the recipe: http://www.thekitchn.com/noknead-bread-recipe-multigrai-107657

  2. bruce

    What a Charming woman, you 1 in a million, Smart, Witty, OH, and lets not forget SEXY. Thank you for sharing. where do you get all your interesting cooking timers, I get a kick out of them. Thanks , and I wish you wonderful things for the future…………………

  3. Shirley

    I enjoy watching your cooking videos, as well as trying a lot of your recepies. Each one has been delicious. Thank you, Jenny.

  4. Diva

    We need more video’s-You need your own cooking show!I know we will all watch-God Bless You:)From Canada!

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