Hey Guys! Sorry for the little break in posting – I spent the last couple of days running around NYC going to meetings and eating everything in sight. I had a great time but it feels SO good to be home. I’m going to put up a little recap soon, but in the meantime, here’s the quick and easy dinner Mike and I will be eating tonight.
This is one of my go-to recipes because it’s just one pan/skillet (aside from the quinoa or rice) and it’s basically hands off. How could you not love juicy chicken thighs, rosemary, lemons, garlic and olive oil? All you do is put them all together in a pan and roast in a hot oven, no searing needed. I like to toss in some sugar snap peas during the last bit of roasting so we could get some greens in.
PS – Funniest thing overheard between two friends chatting on the High Line: “You can find more places to get gluten free pizza in Edinburgh than you can here in NYC.”
Oven-Roasted Rosemary Chicken Thighs, Sugar Snap Peas and Quinoa Bowl Recipe adapted from Saveur
serves 2-4, depending on appetite
- 4 skin-on, bone in chicken thighs
- 1-2 tablespoons olive oil
- 1-2 teaspoons rosemary*
- 2 cloves garlic, sliced
- 1 lemon, thinly sliced
- salt and pepper
- 1 pound sugar snap peas
- cooked quinoa, or grain of choice
Preheat the oven to 475°F.
In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Arrange the thighs skin side up. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice.
Note: I would have preferred fresh rosemary, but I made do with dried – use what you have on hand.
Hello!
Can’t wait to make this recipe, it looks so yummy. I shared the recipe link the other week with my RecipeVix email subscribers so hopefully there will be a few others out there making it too. What’s not to love…chicken, sugar snap peas and yummy quinoa. YUM!
Love your beautiful blog and well done on your cook book too!! x
I made this and it was very good. I used a whole bag of ready snap peas. It was double the amount the recipe called for, but I like them a lot. I also used boneless chicken thighs. I made brown rice to put it over. It was very good. I think next time I’ll add some pimientos.
I made this last night and it was a HIT. So delicious and tender. The sugar snap peas gave it exactly what extra it needed. The flavors blended so well together.