One-pan Smokehouse Bourbon roast chicken thighs and vegetables

One-pan Smokehouse Bourbon roast chicken thighs and vegetables

Stubbs One Pan Chx 3

There are some nights when most of us have a hankering to cook dinner for family or friends, wanting to make something savory and satisfying, but then we realize that making dinner also means dealing with dirty dishes afterward. If you’re anything like me, this is certainly a buzz kill. I enjoy making healthful and tasty dinners, but loathe the thought of having to scrub all of those pots pans directly following the meal. That’s why I adore one-pan meals: all ingredients are cooked (and sometimes even served in) the same pan. That means just one pan to clean.

Here’s a great option for an easy week night or weekend meal to share with your loved ones: one-pan roasted chicken thighs with onions, carrots, potatoes, and peas. While great on its own, I decided to kick up the flavor by using Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack. I seasoned the chicken thighs with the Spice Pack, which is full of sea salt, garlic, ancho chile, before searing them, then simmered the chicken and vegetables in the smoky and savory Smokehouse Bourbon Sauce before placing the whole pan in the oven to finish cooking.

Besides being heartwarming and packed with flavor, the best part about this dish is that the only tools needed to make it are a large saute pan, tongs, aluminum foil (or a lid for the pan), and a serving utensil. That makes for one easy cleanup.

Add these ingredients to your shopping list the next time you’re grocery shopping and give this recipe a try. I guarantee that it won’t be the last time you whip it up.

Note: This recipe would also be great with any one of Stubb’s four Cookin’ Sauce Packs!

One-Pan Roast Chicken Thighs and Vegetables with Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack
Makes about 4 main dish servings

1 tablespoon high-heat cooking oil
6-8 bone-in, skin-on chicken thighs
Stubb’s Smokehouse Bourbon Cookin’ Spice Rub Pack
5 small red-skinned potatoes, cut into 1″ chunks
1 medium onion, diced
2 medium carrots, peeled and diced
4 large cloves garlic, thinly sliced
Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack
1 cup frozen peas
Salt and pepper to taste
Chopped parsley for garnish

Preheat oven to 400 degrees.

Heat a large saute pan over medium-high heat and add in the cooking oil. Pat the chicken dry with paper towels and rub all over with the spice rub pack. When the oil is hot, place the chicken thighs in the pan skin side down in a single layer. Let the chicken thighs cook for 3-4 minutes, until golden brown. (Don’t try to move or jostle the chicken while it sears or it will stick to the pan.) Flip to the opposite sides and let sear for about another 2 minutes. If you can’t fit all of the pieces in the pan, sear them in batches. Remove seared chicken to a plate and set aside.

Lower pan heat to medium and add the cut potatoes to the pan. Let the potatoes cook for about 5 minutes, turning once or twice. Add in the onion and carrots and cook for about 3-4 minutes, stirring occasionally; cook until they just start to become soft. Add in the sliced garlic and cook for another minute or two. Pour in the Cookin’ Sauce pack and let the mixture simmer for 5 minutes.

Add the chicken pieces back to the pan, nestling them into the sauce. Cover the pan with aluminum foil and place in the oven. Bake for 15 minutes, covered, then remove the foil and let cook for another 15-20 minutes or until the chicken thighs are cooked through. Stir the peas into the pan and let the mixture bake for another 5 minutes. Remove from oven and let cool for a few minutes before serving.

Divide the chicken thighs among plates and scoop vegetables out of the pan with a slotted spoon. Spoon some of the pan sauce onto the chicken, garnish with chopped parsley, and serve hot.

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