Yesterday was one of those perfect fall days. We took Puppyface on an early morning walk and admired blue morning glorys that most people are never awake early enough to see. We ate French toast smothered in sweet potato butter. We opened the windows and doors and let the cool breeze flow through our apartment. We sat down and watched some football, and ate some junk food to drown out the sorrows of being a Colts fan right now.
And then we had dinner. And dinner was the feather in our fall day cap. The crown jewel. The icing on the cake. The pièce de résistance.
There is something about fall that just asks for simple and classic flavors, and I think the combo of citrus and rosemary is the most classic of all. This dish is great for a lazy fall day. Just pop the chicken in to marinate after your French toast breakfast, and then 10 minutes worth of prep work and 30 minutes in the oven later, you have a Sunday dinner that will do any perfect fall day proud.
Alongside my sustainably-raised, local, organic chicken thighs (thanks CSA!), I roasted some potatoes, sweet potatoes and baby bella mushrooms. Feel free to use whatever mushrooms you have in your veggie drawer, just make sure you use mushrooms! The potatoes were great, but the mushrooms work like a sponge and soak up all the delicious chicken drippings and marinade flavor. They become these rich, decadent little pillows of yum. I had to stop myself from eating them all out of then pan so Babyface could at least get one.
Rosemary Citrus Chicken with Fall Vegetables
Inspired by Food Network
I chose to use new potatoes, sweet potatoes and mushrooms for my vegetables, but feel free to mix it up and use whatever is on hand. Butternut squash would be awesome, as would carrots. I might even try roasting some tart apples with it next time.
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon orange marmalade
- 1 clove garlic, minced
- 1 sprig rosemary, leaves removed from stem
- 2 lemons
- Salt and pepper
- 4 chicken thighs
- 1 pound new potatoes, chopped into bite-sized chunks
- 1 large sweet potato, chopped into bite-sized chunks
- 1 tablespoon butter
- 8 ounces mushrooms, halved
- In a food processor or blender, puree olive oil, vinegar, marmalade, garlic, rosemary, the zest and juice from one lemon and salt and pepper until we’ll mixed.
- Pour the marinade over the chicken thighs. Refrigerate and let marinate for 4-6 hours or overnight.
- When ready to prepare, preheat oven to 400°.
- Add potatoes and sweet potatoes into a saucepan and cover in water. Bring to a boil and cook until just barely tender, about 5 minutes. Drain.
- Meanwhile, heat the butter in a large oven-proof roaster pan or skillet over medium-high heat. Place the chicken, skin-side-down in the pan and pour over the marinade.
- Sear the chicken on each side for 4-5 minutes until golden brown and marinade is a thick sauce.
- Remove pan from heat, remove chicken from pan and set aside.
- In the pan, toss the potatoes and mushrooms in the sauce until well coated. Add the chicken back into the pan.
- Squeeze the juice from the remaining lemon over the entire pan and then place the lemon halves in the pan.
- Add salt and pepper to taste.
- Roast in the oven for 25-30 minutes, or until chicken is cooked through and golden brown.
What is your favorite fall meal?
This one was awesome, but I’d have to say my absolute favorite is pot roast. Along side of slow-roasted potatoes, carrots and onions. Yum!