I love a recipe that is simple but yields a plate that’s both visually impressive and tasty.  Since we’re slowly making our way into Spring, some lighter fare seems right.  Plus, does it get much healthier than roasted chicken and veggies?  What I love about this recipe is that it’s completely customizable.  I personally prefer dark meat, but the same thing can be down with a breast, a filet, or a cutlet.  You could even have fun with the veggies like throwing in some citrus, some peppers for spice, maybe even cheese if you’re so inclined.  It can make as little or as much as you need or have on hand in your refrigerator.  Toss everything onto a baking sheet, pop it in the oven, and then voila!  A complete and delicious meal.  Enjoy!

Southern Pan-Roasted Chicken Thighs

Ingredients:
6 Bone-in Chicken Thighs
1 Medium Red Onion, roughly chopped
3 Lbs. Potatoes, halved
2 Lbs. Carrots, chopped
1 Lbs. Asparagus, chopped
2 Heads of Garlic, minced
1/2 Cup of Olive Oil
1 Cup Rosemary Sprigs
1 Tbsp Salt
1 Tbsp Pepper

Directions:
1.  Preheat oven to 400 degrees
2.  Season chicken thighs by first brushing the tops with the olive oil and minced garlic (set the remaining oil and garlic aside), and season each thigh with half of the available salt and pepper; arrange on a baking sheet
3.  In a large bowl toss together all of the chopped vegetables along with the remaining oil, garlic, salt, and pepper; arrange on the baking sheet around the chicken and top with the sprigs of rosemary
4.  Bake in the oven for 30-35 minutes
5.  Turning on the broiler and removing the sprigs of rosemary, bake for another 10 minutes to crisp up both the vegetables and tops of the chicken
6.  Remove baking sheet from oven and let sit for at least 10 minutes (using a meat thermometer make sure that the chicken registers at least 165 degrees.  Spoon a thigh and assorted veggies onto a plate and serve.