Roasted Chicken Thighs with Clementines and Roasted Vegetables

After my dad and M visited, they had left me with some chicken thighs, clementines, carrots, and celery. I didn’t have any plans for them but decided to throw them together into something. Somehow they all worked together and made something delicious. I served it on top of rice to take advantage of the sauce.

I didn’t include amounts of most of the ingredients since it depends a bit on how many servings you want. I was limited a bit by the size of my skillet but if you have a larger one, or if you have two, then you could certainly make more. You could also add other ingredients, such as chopped onion or potatoes.

Directions for Roasted Chicken Thighs with Clementines and Roasted Vegetables

  • Chicken thighs (bone-in and skin-on)
  • Olive oil
  • Carrots, sliced
  • Celery, sliced
  • 1 Tablespoon minced garlic
  • Clementines peeled and separated
  • All-purpose seasoning
  • Salt
  • Pepper
  • 1/2 cup chicken broth

Preheat the oven to 450 degrees F. In a medium-large cast iron skillet, spread out the clementines, garlic, carrots, and celery. In a bowl, stir together some olive oil with salt, pepper, and all-purpose seasoning. Pat the chicken thighs dry, then rub some of the oil mixture onto both sides of the chicken. Place the chicken thighs on top of the vegetables in the skillet, then pour the remaining oil mixture onto the vegetables.

Roast the chicken for 20 minutes, then pour the chicken broth into the skillet, avoiding the chicken. Roast for another 10 minutes, or until the chicken is cooked through.

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