Last week was a crazy week! I had tech rehearsal for “The Lenten Sketches” AND the performances. This means that from Sunday-Tuesday I was getting home around 9:30 if I was lucky. And nobody wants to start prepping and cooking at that time, especially a certain westiepoo who was angry that I was not home early like most days. This is what I made. Some Sazón style chicken thighs with some roasted veggies. This was a go to that I then mixed up leftovers to make awesome dishes! Here’s what I did.
- Packet of skin on, bone in, chicken thighs (6-8)
- 1 packet of sazón
- Salt and pepper to taste
- Crushed red pepper flakes (optional for extra spice)
- Adobo (optional)
- Olive Oil
How I made it.
- You need a big sheet pan lined with foil (easy clean up) and a rack so that the chicken does not sit in its juices. Preheat the oven to 425.
- In as small bowl add the packet of sazón and everything else until its a nice sauce. This is all up to taste, so feel free to add more or less. I know that if my mom where making this she would probably add more salt and less pepper than I did.
- Coat the chicken with all of the the sauce. If you are like me, you can season the bottom part of the chicken (aka: the side with no skin) with salt and pepper and add ALL of the sazón mixture goodness to the skin side so that it gets extra crispy.
- Once the chicken is all coated, you can prep the veggies for this dish!
Side dish: Roasted Veggies.
- 5 potatoes (I had yellow potatoes)
- 3 HUGE carrots
- 1 small package of baby broccoli
- Garlic powder, salt, white pepper to taste
- Garlic infused Olive Oil (or Extra Virgin Olive Oil would work)
This was super simple. I cut all of the veggies so that they were close in size. I cut my carrots on a bias (it looked prettier). My goal was that the potatoes and carrots looked somewhat close to the size of the broccoli. In a big sheet pan I added the oil first, then the veggies, and then the seasonings. Coat them all around.
- Add both the Chicken and the veggies in the oven (your 425 degree oven) and cook for about 35-40 minutes.
- CAUTION: the baby broccoli will be the first thing that will be done, so after 15-20 minutes, check the brócoli (or add them AFTER the 15-20 mark). As you can see from the picture… I ate some of the broccoli. BECAUSE, when everything is done and you’re waiting for the chicken to rest (3-5 minutes) this is what I did.
- COAT the veggies with Parmesan cheese. These veggies taste AMAZING.
I had some leftovers of arroz con maíz that I had, so I reheated that. And DONE!
This tasted amazing.
Let me know what you think!
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