My specialty is chicken, I swear. Of my chicken dishes, my basil chicken is the one I will someday perfect, so it may adorn a cook book I publish. I’m a dreamer, but that’s the way we should live each day; thinking and dreaming on what could be with the gifts and talents we have been given. Speaking of dreaming, how DREAMY does this chicken look? I know, bad joke but this is a close relative to the basil chicken I hold so dear.
- 8 chicken thighs (6-10 is fine, just within that range so there is even distribution.
- 1/4 onion
- 1 zucchini
- 1 turnip
- 1 container of sliced mushrooms
- 3tbs GF (grass fed) butter
- 2 tbs olive oil
- 2tbs balsamic vinegar (white jalapeño Lime)…. More on that below!
- Garlic salt
- Seasoned pepper (pictured) or a seasoning pepper of your choice
Link to a awesome oil, balsamic, jerky, salsa company in Prescott, AZ where you can get the White Jalapeño Lime balsamic vinegar http://www.dancingskeletonfoods.com/balsamic-vinegar-products.html
This is a fairly easy recipe, it seems like a lot of ingredients but most of the things on the list are spices
You can probably prepare this in 15 minutes or less (me more like five minutes tehe) and then it cooks for about 50 minutes.
- Glass baking pan (4 quart/ 15″ L x 10″ W x 2” H) or for the simpleton such as myself a large glass baking dish)
- Chopping knife // Cutting board
- A fork that you can get messy
- small glass dish or container you can melt the butter in
- Craving for something with FLAVOR XXX
- Preheat to 375° and place the butter in a small glass dish to melt in the oven for about 5-10 minutes
- Open and pour chicken thighs in glass baking dish – I get organic most the time but we can’t always be perfect so do what you can!
- Chop all veggies – I like to do chunks (medium sized) but it’s your preference!
- Throw all the veggies on the chicken
- Add all the spices. I am liberal with my spices as I like ALOT of flavor but a good rule of thumb if you hate to measure like me is 1-1/2 to 2 TBSP on the spices each, and 1tsp give or take on the salt section. You can always add a little more later. I just go for even distribution honestly, and it turns out!
- Then pour the Olive oil and balsamic on top of the spices, veggies and chicken. You can get the balsamic at a specialty store, right here___ or omit/ replace. It will taste a little different but will still be full of flavor.
- Pour the melted butter over all of it! Then take that fork and mash/mix/stir and squish everything together to get a even coverage!
- Bake at 375° for 50 minutes, and if the thighs look a little pink yet put them back in for about 7-10 minutes to cook thoroughly. DO NOT cook too long as they will get dry, and you want moist flavorful melt in your mouth goodness. Thighs are dark meat so don’t mistake the meat for being undone 🙂
- When the chicken is cooked, veggies soft to the bite maybe even a little crisp on the edges and the smell marinates your house, they are ready! let them cool and enjoy with a side salad or a quesadilla (thats what I made for my husband for extra calories and carbs because I can’t do cheese or many grains in my diet.