Roast Chicken Thighs & Broccolini in 23 Minutes

The Naptime Chef
Thu, 5 Jan 2017 12:00:50 +0000
January is the season of resolutions and I am no different. It’s time to cut back on the sugar and pasta and focus on the healthy, lighter fare. Last fall I went to Napa Valley to attend the media reveal of the Panasonic Countertop Induction Oven. It was a wonderful trip and I really enjoyed learning more about oven and its many features. I’ve been using it a lot since I received mine and it has truly made my cooking life easier than ever. I can roast, bake, and reheat in a fraction of the time I can do any of those things in my regular oven!<br /><br />In the spirit of resolutions, this week I am thrilled to share an easy, healthy chicken and vegetable dish that is a snap to make in the oven. You can make it in your regular oven too, but I can guarantee that this takes less time and tastes just as amazing!<br /><br />The key to making this dish is seasoning the chicken well. It cooks so quickly that the seasoning doesn’t get a lot of time to penetrate the meat. For that reason I slash the chicken a few times to help it absorb all the flavors. Then, instead of laboring over preheating the oven and timing everything just right, I start up the CIO! The meat and broccolini are arranged on the tray and then I use the pre-set Poultry & Vegetable setting and dinner is ready in just 23 minutes. I am always so impressed at how well it browns the meat and cooks the vegetables to the perfect level of doneness.<br /><br />Perfectly done after 23 minutes.<br /><br />We love this simple meal and the many variations you can make on it. For a bone-in split chicken breast the cooking time is a little longer, as it might be with thicker vegetables like potatoes. But it is so easy to add a few minutes to the cook time it hardly matters, just use the cut of chicken and vegetables you want and you can’t go wrong. I’ll keep posting recipes on the blog from time to time but you will be seriously amazed at how user-friendly this appliance is for every meal, and even for baking. It is one of the best things that ever happened to my kitchen! If you want to try this oven for yourself it is available online at Williams-Sonoma, Bed Bath & Beyond, Amazon and Panasonic.<br /><br />(Disclosure: This post is sponsored by Panasonic. The opinions and photographs are wholly my own. Thank you for supporting the sponsors that support The Naptime Chef.)<br /><br />Ingredients<br /><br />Instructions<br /><br />The post Roast Chicken Thighs & Broccolini in 23 Minutes appeared first on The Naptime Chef.
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments