After I've eaten clafouti for breakfast, Tuesday's cooking practice is baked chicken and roasted vegetables. I guess that's kind of two recipes, plus I bake some extra chicken thighs for soup. So this is a pretty hard-working practice.
4 chicken thighs
plus 4 more chicken thighs to eat with soup, optional
salt
pepper
1 lb brussels sprouts
three beets
two cuties
Heat oven to 400 degrees.
Debone the chicken thighs using a very sharp, small knife. Sprinkle the cut side of the meat with a little salt and pepper. Arrange the pieces on the baking sheet, tucking the skin under the meat. Don't bother with aluminum foil. Also don't bother trimming the skin or if you do, scatter the extra pieces of skin on the baking sheet.
Bake for 30 minutes, turning the sheet around halfway through if your oven is uneven.
While the chicken is baking trim the brussels sprouts and beets, cut the beets into large pieces, and peel and separate the cuties.
Take the chicken pieces out of the pan and set them aside. If you did eight chicken thighs, you may be asking yourself is there an upper limit to how much chicken fat I can roast my veggies in? I tried it and the answer is yes, so drain some of the fat off. Put four of the chicken thighs away to eat with soup later in the week.
Turn the oven up to 500 degrees. Arrange the vegetables on the baking sheet, beets first, give them a 15 minute head start in the oven. Then add the brussels sprouts and cuties for another 15 minutes.
Fill four jars with a sliced chicken thigh and a fourth of the roasted vegetables each, these you can just reheat in the microwave and eat. Or you know, eat whatever you want right away and put away whatever's left.
