Home Page‎ > ‎Chicken and Turkey‎ > ‎

Chicken and Veggie WTF

Chicken & Vegetable Whatthefuck

This was the result of a drunken evening when there were too many veggies trying to rot in the fridge. The second time I had no asparagus but yes parsley, and opted to omit the celery because fuck celery, sometimes. It's a kitchen sink meal. 

Three boneless chicken thighs, quartered into pieces that are a little bigger than bite-sized
Four plum tomatoes, halved
Three smallish potatoes, cut into 1.5" chunks, with skins
Half a large onion, in big segments
One carrot, in small to medium chunks
Two garlic cloves, coarsely chopped (more like 8thed)
Pack of fresh Baby Bella mushrooms, precut
Half a bundle of asparagus, cut into 2" segments (optional)
Couple stalks of celery cut same size as carrots (optional)
Small bunch of parsley, chopped (optional)
Generous amount of olive oil
Bunch of salt and pepper
Some dried rosemary & thyme
Breadcrumbs (Panko or Italian)
A bit of Montreal Steak seasoning
Bacon drippings if available


Preheat oven to 475°. Put all veggies except asparagus and parsley, into a glass casserole dish and add olive oil and salt/pepper/rosemary/thyme, stir, roast uncovered for 25 minutes.


While that's happening, toss asparagus with olive oil and salt. Toss chicken thighs with olive oil and/or bacon drippings, & a bit of Montreal steak seasoning. Coat chicken in breadcrumbs. 


After 25 minutes, stir veggies, and add chicken pieces and asparagus and parsley on top. Cook uncovered another 15-20 minutes, or until chicken is done and hard veggies are tender enough.

(failed to take photo of finished product. The breadcrumbs were starting to brown in a few spots and I checked the larger pieces of chicken for doneness.)

This turned out to be the correct amount for two people, even though it looked like too much. It was surprisingly good, I thought it'd be too bland but it really wasn't. I think the plum tomatoes and mushrooms are key. Other veggies would probably work fine too. 

-Marion