October 20 Meal: Working out those Thighs

Chicken thighs are never on my repertoire of cooking, but I might be adding them after this meal.  I cooked Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes and Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze.  Another good comfort meal full of flavor.

Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

The chicken thighs are flavored with lime juice, salt, and a mixture of orange juice, chili powder, paprika, orange peel, cumin, and dried oregano. The chicken is baked with potato wedges for 30 minutes, then chicken broth, cilantro, and parsley are added and baked for another 10 minutes.  After the chicken is done cooking you make a sauce to top it with the crispy bits and juices from the pan and some green olives.  The potatoes are such a great addition to the chicken, making it a more filling dish.

Yumminess: 9 out of 10

Cost: Approx. $8.50 for 3 servings

Time: Bon Appetit said 40 minutes for prep and 1:40 hours total. I spent about 25 minutes for prep and 1:15 total.

Was it worth it?: Yes, it was good and easy to make.

Roasted Parsnips, Turnips, and Rutabegas with Ancho-Spiced Honey Glaze

Another easy dish.  The glaze is a combination of melted butte,r honey, lemon juice, garlic, thyme, ancho chile (although I used Serrano), cumin, cinnamon, and cayenne pepper.  It is poured over the parsnips, turnips, and rutabagas.  The vegetables are roasted until browned slightly.  The recipe calls for 50 minutes, but my oven might be a bit hotter because the roasted vegetables tend to cook much faster.  I'll have to get an oven thermometer.  The glaze really livens up what could be some boring root vegetables.

Yumminess: 8 out of 10

Cost: Approx. $5 for 3 servings

Time: Bon Appetit said 30 minutes for prep and 2:20 hours total. I spent about 20 minutes for prep and 50 minutes total.

Was it worth it?: Yes, great way to eat veggies.