Aug 122016
 

 

 

Probably I should have added ‘Mediterranean Style’ to the title. The herbs, lemon and olives, used in this recipe, act like GPS on a road pointing to the right direction. These aromatics express Mediterranean cuisine – healthy, flavorful and colorful.

This so popular nowadays ‘sheet pan dinner’ is excellent for weekdays. The addition of a well-chilled rose vine can convert the dish into a wonderful summer Sunday feast.

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I’m using fresh herbs from my vegetable garden. Actually, I plant thyme, rosemary, sage, estragon, chives and basil in large containers. Later, when trees are free from their leaves and ready for a winter sleep, I bring my herb ‘pots’ inside the house and enjoy fresh herbs all winter and early spring.

In fact, I in winter I’m using fresh herbs more often than in summer. In summer, many fruits and vegetables are at their pick. They already taste great and often don’t need any other seasoning exept salt and, may be, good olive oil. In winter, when we make more stews, roasts and casseroles, fresh herbs are more then welcome in those dishes. Personally, I use herbs quite aggressively when cooking roasted chicken or roasted winter vegetables.

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Of course, anytime fresh herbs can be replaced with dry seasonings. But whether it is winter or summer, if there are zucchini or butternut in your roasting pan, fragrant sprigs of rosemary, thyme and oregano will remind you about sunny days and the Mediterranean Sea.

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Instructions:

Preheat an oven to 425 F (220 C).

Season the chicken thighs with salt and pepper.

In a roasting pan, mix all the ingredients but the chicken. Arrange the chicken pieces on top.

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Roast the chicken with vegetables for 35 minutes or until the chicken is not pink any more.

Optionally, sprinkle freshly grated parmesan before serving.

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Print Recipe
Chicken with Summer Vegetables
Author: Nina Phomina
Instructions
  1. Preheat an oven to 425 F (220 C).
  2. Season the chicken thighs with salt and pepper.
  3. In a roasting pan, mix all the ingredients but the chicken. Arrange the chicken pieces on top.
  4. Roast the chicken with vegetables for 35 minutes or until the chicken is not pink any more.
  5. Optionally, sprinkle freshly grated Parmesan before serving.
Recipe Notes

Bone-in chicken thighs or drumsticks can be used in this recipe. The cooking time will be approximately 5 minutes longer.

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Cook with pleasure and enjoy the world!

  6 Responses to “Chicken with Summer Vegetables”

Comments (6)
  1. Excellent as normally!

    Nina, I have a tiny question: despite subscribing I don’t get any notifications of new recipes on the website. Is it supposed to be like this or I need to subscribe somewhere secret else? 😉

    P.S. Many apologies, but you promised me a recipe of caramelized onions once 🙂 From the old website. And “letcho”

    • Thank you Hanna!
      You have to conform the subscription, please check SPAM in your mail – many of the conformation requests often go there.

      Yes, I remember about the recipes – you will get them soon. Surprisingly I have tons of letters from my readers. I’m still working on them. Step by step. Plus I have to run this site 🙂 But thanks for reminding 🙂

      • Did hit the confirm in the very first e-email I got after I subscribed… Anyway, I am trying to drop by every now and then still, noticed some recipes from the old website, filled me with hope 😉

        No wonder you’re getting so many letter from your readers – cooking palette was an excellent website, but I guess very soon this new one will get even better 😉

        • Hanna, my records show that you didn’t conform the subscription. And you are not alone 🙁 Probably I need to install another plugin for this.

          • I tried to subscribe yesterday again, and hit the confirmation straight away. Which redirected me to subscribe.wordpress.com – is that a right one? I was subscribing to previous website there too

          • Hanna, I did it for you manually. Hope it will work and you will receive next recipe.

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