We had gone shopping intending for a grilled chicken dinner, but last minute family issues rearranged dinner into a cozy oven-roasted spread!
Chicken thighs were trimmed of excess fat and skin, and seasoned with Goya Sazon Con Azafran (one of the more-often seasonings we use!). I was sure to get some beneath the skin too so the flavours permeated the meat from both sides.
We roasted them in a 400F oven, along with purple potatoes and Brussels sprouts (which both had a head start), and after around 45 minutes, they were safe to eat and dinner was ready!
The thighs were tender and flavourful with nice crispy skin, and the purple potatoes were soft on the inside but the skin was slightly crispy. The Brussels sprouts crisped up nicely, even though they were roasted whole rather than halved.
Plus the oven helped warm the house on a chilly autumn evening!
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