So, in most places around the country, Bar-B-Q is a verb, as in “let’s barbecue some steaks”, or “do you want to barbecue this weekend”, or “I lay in the sun too long and got barbecued!” However, in its proper use, in the south, it is always a noun. Bar-B-Q is something you eat, not something you do. You can grill steak, or grill chicken, or grill burgers, but not all things that go on the grill are Bar-B-Q. So having made this point, I’m going to share a recipe using a Western Style Bar-B-Q rub that is awesome. And it is something you eat, and by-the-way, it doesn’t go on the grill. Chicken thighs! One of my favorite “comfort foods” is oven baked chicken. I love it so much I could eat it almost every night, but I suspect it would not be as delightful every time, if I did.
This recipe is baked in the oven along with the veggies. it’s also very easy to scale up or down. Making it all in one pan, especially lined with foil, is simple and quick, and the clean up is easy. If you’re making a lot, you can make two or three pans all at once. This recipe will serve four normal appetites or two “chow hounds”. I always have left overs when I make this. I love using the veggies in a breakfast bowl. The veggies soak up the chicken juice and the olive oil, and make for an awesome flavor when combined in a breakfast dish.
Prep time: 20 min. – Cook time: 30 min
Ingredients
1 Full pour of the chef’s favorite wine
4 Chicken thighs, bone in, skin on
3 – 4 Potatoes, medium to small
1 – 2 Onions, sweet work best
3 Carrots, large or 10 or so baby carrots, cut in half
Italian seasoning mix – your choice
Bar-B-Q spice dry rub – your choice. I use a western style rub for this recipe. It’s awesome. Red Baron Barbecue Spice. It comes from Lindberg-Snider in California. They’ve been making rubs, spice blends and marinades for about 50 years. Their website is currently being totally renovated, but I’ll let you know when it is back up and running.
Making The Magic
Preheat your oven to 450°.
Line a large baking pan with aluminum foil. It makes clean up so, so easy compared to scraping and soaking the pan.
Whew…..sip some wine.
Cut your potatoes into 1/2″ cubes and toss into a large mixing bowl. Cut your onions into small wedges and separate the onion layers. Toss them in with the potatoes. Cut the carrots into 1″ pieces, 1/2″ thick or less. Add those to the potatoes and onions.
Pour 3 or 4T of Olive Oil over the veggies. Sprinkle to taste. I use about 3T of Italian Seasoning. Toss everything in the bowl until the veggies are fully coated with the oil and the seasoning.
Pour your veggies from the bowl into the foil lined baking pan and spread them evenly over the pan. Then push some of the veggies aside to make room for the chicken thighs you’ll be adding.
Time for another sip.
Pat the chicken thighs dry and place them skin side down in the bowl you used for the veggies. Add some olive oil and rub the thighs around in the bowl to completely coat them with the olive oil. Sprinkle a generous amount of your favorite Bar-B-Q rub and completely coat both sides of the thighs. Don’t be stingy with your rub. It doesn’t do you much good sitting on the shelf in the bottle!
Once the thighs are well coated with rub, place them in the baking pan along with the veggies. These juices and flavors of the chicken will blend and be absorbed by the veggies as everything bakes together. The result is awesome.
Take another sip of wine, you deserve it!
Slide the pan into your preheated oven and let bake for 30 minutes. Relax, finish your glass of wine and get ready for an amazing dish. The flavors will zing in your mouth.
The chicken will be dark, the potatoes slightly browned, the carrots tender, the onions sweet, soft and some charred and the combined flavors will be a mouth full of happiness. When you make this for someone, you’ll be putting a huge smile on their face. Plate your dish and enjoy.
Variations To Keep This New
I never get tired of this combination, but it is nice to change it up from time to time. I like to add veggies that are in season. Try it with halved Brussel Sprouts, cubed sweet potatoes, whole button mushrooms can be added for the last 10 minutes or so, broccoli or cauliflower is also great with this.
I’ve also made this with chicken legs, but they can overcook before the veggies are ready, so watch them. Whole, bone-in, or boneless chicken breasts are great, but with the skin on. They will dry out and can get tough if you don’t have the skin on them.
Wines We Love With This
Southern Table Wine (you tell me what you think this is)
Pinot Grigio
Chardonnay – I prefer a stainless aged one with this dish
Dry Rose
Leftovers
I always have left overs with this, if I’m cooking just for the two of us. The veggies are awesome when pan fried and part of a breakfast bowl. Leftover chicken, which isn’t often, can make a great chicken salad with Dukes mayo, grapes and walnuts. I’ve reheated this for a light lunch and also served it cold with a fresh salad.
When you are making this dish for others, tell them…
Come hungry, eat hardy, enjoy the company and let your taste buds dance!
Question
Who made the best chicken recipe you’ve ever had? Do you remember it?
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