This is the first dish James ever cooked for Therese. It became a family staple that he is cooked for almost all the Sueiros by now too.
The ingredients are the same as Grandpa Joe’s soup, and that is because the first time I made it, I wanted that soup, but I wanted something more substantial than soup. I also didn’t have a stock pot, I only had a Pyrex dish.
Roast Chicken Thighs and Vegetables
Ingredients
- 6 -8 bone in chicken thighs
- 2 onions, chopped
- 6-10 carrots, chopped
- 1 celery stalk, chopped
- 8 ounces button mushrooms, chopped
- 1/4 cup olive oil
- salt to taste
Instructions
- Layer chopped onion, celery, carrots, and mushrooms in the bottom of a casserole dish.
- Place whole, bone-in chicken thighs on top of veggies, brush with olive oil, then sprinkle salt and pepper one top.
- Cover with foil and bake at 425F for 1.5 hours.
- Remove foil and brown the skin for 25-30 minutes longer.
- Serve with crunchy, warm baguette