Chicken thighs roasted up in the oven have been the hub's fave meal for months now, and I think I'm sort of, possibly, getting the hang of it. You know, learning how to not make my marinades too watery, so as to avoid sogging the whole dish, figuring out the saltiness, removing the skin and extra fat from my chicken thigh and not drying it out, while still providing the hubs with his crispy skinned chicken thigh.
With this oven roasting technique, I've found that marinading, and even brining, make no effect on the outcome of this awesome dish. Throw your chicken thighs into an oven safe pan (skinned or not, your choice) and sprinkle on your favorite seasonings. Throw some of your favorite veggies in the pan as well, and go ahead and sprinkle on the same seasonings used for your chicken.
Potatoes, broccoli, cauliflower, carrots, asparagus, fresh or frozen, they all work great. My typical go-to is always broccoli in some form, since it soaks up the seasonings while roasting and produces an awesome flavor. Second that on potatoes, OMG. With a spicy seasoning like chipotle, throwing some diced potatoes in the pot is awesome. 425-degrees, 45 minutes, one pot dinner is SERVED.
Food is my absolute passion. The highlight of my day is when I get to cook, and especially eat. I'm super simple. I don't have crazy fancy ingredients. I just try to cook delicious, healthy (most of the time) meals for my mister and I.