How is today only Wednesday? The days seem slow and the evenings seem too fast! I guess that is how it always is, though. I haven’t really had a chance to sit down until now to do some blogging, so I figured I would do a little catch-up.
Monday night I made this yummy chicken and veggie dinner. We eat chicken a lot, so I love playing around with spice combinations and cooking techniques. You could add some heat to this by adding in some chili powder or red pepper flakes if you wanted to, but since my girls are not yet spicy fans, I omitted those.
Here is how it went down…
I first started out by marinating my chicken in olive oil and some spices. I kind of just eyeballed everything, but for 5 boneless skinless chicken thighs I used about 1 heaping tablespoon paprika, 1 1/2 teaspoons each of garlic powder, onion powder, 3 stems of fresh thyme, and a generous pinch of salt and pepper. I let that marinate for about 30 minutes.
While I was waiting on the chicken, I chopped up all my veggies; broccoli, purple cauliflower, and small yellow potatoes. I rubbed them all in olive oil and salt and pepper. I roasted them all on a sheet pan at 400 for about 40 minutes. I did take the broccoli out earlier, because it was pretty thin and cooked faster. Just keep your eyes on them every once in a while.
While the veggies roasted, I heated up my cast iron pan to high. I cooked my chicken on each side until brown and the inside temperature came to 165. It turned out moist and full of flavor.