Friday, June 27, 2014

Roasted Chicken and Vegetables with Honey Mustard Vinaigrette

So here I was, enjoying a beautiful day off, watching the Food Network and working on a chicken breast recipe that I've been mulling over for the past couple of weeks. I had my tweaks and ideas written down and decided to run downstairs to the kitchen to make sure I had all of the ingredients I needed.  Well, I popped open the fridge... and realized that I had cooked my chicken breasts the other day and instead I had chicken thighs defrosting in there. Bah!

Oh well, at least I had something defrosting to make for dinner. I hopped on here to see what I could whip up with chicken thighs that wouldn't take much work. (By this point, I was a tad hangry. Having my cooking plans thwarted so makes me both hungry and angry.)

To my surprise, I realized that I had never posted this recipe. I've made this dish several times a month since Christmas, as it is yet another dish inspired by something I found in Joe's Cookbook. In his version, he uses whole chicken legs, sunchokes and a fancy preserved lemon gremolata. At this point, about the only thing my recipe has in common with his is the fact that it roasts in a 450 degree oven for 30 minutes.