Roasted chicken thighs + vegetables from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 225) by Nik Sharma

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Notes about this recipe

  • jenburkholder on October 13, 2024

    This was... fine. Not great, not a repeat. Seemed like the chicken was overdone but then some of the potatoes were unevenly done even though I made sure none were under the chicken.

  • Crumbles on December 05, 2023

    My kinda recipe - simple, quick, tasty. We liked it so much that we had it again 4 days later.

  • anya_sf on June 17, 2022

    There was plenty of marinade for 6 chicken thighs (2.5 lbs total). My potatoes weren't tiny, so I cut them in half and am glad I did, as they needed closer to 70 min to cook; I had to move them out from under the chicken to be sure they'd cook through. I used more peas (200 g) and have no regrets. Skipped the chile on top. My family enjoyed this quite a bit with bread to mop up the juices.

  • Lsblackburn1 on March 18, 2021

    This is the kind of meal my son wishes I’d make for every dinner! Simple, classic and tasty. I usually don’t think I like frozen peas, but roasted with the marinade, they were delicious!

  • lizbot2000 on November 07, 2020

    This was very easy and fast, but took standard roasted chicken and vegetables to a higher level than the recipes I'd normally make. The almost burnt peas were really unexpectedly good. Next time I think I will take the chicken out and roast the veggies even longer, because I like them even more soft and charred.

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