Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes

Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes
Photo by Scott Phillips

Ingredients

  • 1 tsp. kosher salt, plus more as needed
  • ½ tsp. dried chile flakes
  • 2 medium red onions, sliced into ½-inch-thick circles
  • 3 Tbs. extra-virgin olive oil
  • 2 navel oranges
  • 8 baby red potatoes (12 oz.), halved
  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • + 1 more ingredients
    • 2 5-inch sprigs fresh rosemary, plus ¾ tsp. minced

Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl. On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings, and ...

View full recipe at Fine Cooking

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