“Stuffed peppers, AGAIN?” my kids complained last week as we huddled around the dinner table. Talk about ungrateful! Sheesh. However, if your family, like mine, is completely over your usual weekly menu rotation, look no further than my friend Cristy’s easy roast chicken recipe. I gleaned this recipe from her. You see, Cristy co-authors my go-to Cuban recipe blog, Abuela’s Counter. This is one of those miracle dishes — trust!
For my potatoes recipe, click over here. I like to spritz both the chicken and potatoes with the olive oil sprayer device below and I actually cook the taters in my Gourmia counter top oven (also linked). Enjoy! And hopefully, no one at your table gripes over this stellar meal.
INGREDIENTS
4 chicken thighs with skin
onion powder, garlic powder, salt and pepper
Olive oil
PREPARATION
Rinse chicken and pat dry (so the skin goldens). Spray with copious olive oil and coat in onion powder, garlic powder, salt and pepper. The more seasoning, the better! Don’t be precious wuth the spices and olive oil. Place seasoned chicken thighs in a baking dish and cook for two hours in 350 degrees. The pièce de résistance resistance? That delicious natural gravy sitting in the bottom of the baking dish. Enjoy!
