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I’ve had the Pampered Chef Shallow Baker (NLA) for almost two years now and, while I haven’t baked anything in it, I use it exclusively for roasting.
When only feeding one person was the goal, I would roast everything in the pan together, letting the chicken hang out in the oven for ten minutes before adding the rest.
Fast-forward (do kids even know what that means these days?) a couple of years, and find that I like making chicken and veggies a whole lot more and my partner likes eating it, so it’s a win-win!
One fateful night, I ripped open the entire Family Size package of Just Bare Chicken and we quickly realized the thighs wouldn’t fit in the shallow baker. WHAT TO DO?!
I grabbed the (then) infrequently-used carbon-steel pan and sprayed an adequate amount of Avocado Oil and got to work, picking through my seasonings. I usually settle on Stubb’s Chicken Rub and a couple shakes of Penzey’s Third Ward Italian Spice Mix (this spice deserves its own post).
I placed the chicken thighs skin side down on the heated pan and asked Alexa to set a chicken timer for three minutes. This gives the skin time to get seasoned and gives us time to start chopping up the veggies*.
Flip the chicken, set another three- minute timer, and keep chopping veggies.
Once all the veggies are chopped, I sprayed some oil on the roasting pan, arranged the veggies in a pleasing manner and pop both vessels in the preheated oven.
A third timer is set for 40 minutes and then we wait (we call this time our half-hour hour-of-music where we sit on the couch and jibber -jabber).
Alexa beeps and boops when dinner is ready and we serve!
*Use any kind of veggie you can stand and have too much of. Roasting makes everything taste like the first time you see a magic card trick and can’t explain it; Brussels,
Roasty Chick and Veggies
- 2 trips around the pan avocado oil spray divided
- 4 bone-in, skin-on chicken thighs
- 1 tsp Stubb’s chicken rub per thigh
- 1 tsp third ward spice per thigh
- 1 cup little potatoes quartered
- 2 cups Brussels sprouts halved
- 2 cups cauliflower florets chopped
- salt to taste
- pepper to taste
- Preheat oven to 400°.
- Heat a skillet over medium, and take one trip around the pan with the avo spray. Sprinkle your (or my) favorite spices on the oil and when you can see the ground up herbs start to dance, put the chicken thighs in the pan, skin-side down for three minutes.
Flip chicken and pan-fry for another three minutes.
- Slice, cut, and chop the vegetables into similar sizes (this helps them all cook at the same speed). Take a trip around the roasting pan with the avo spray. Spread the veggies out and season.
- Plate and serve.
I would be remiss if I didn’t point out that I learned a lot from Car to Table (a Mini Cooper-sponsored Isthmus feature that takes Madison chefs and does a sort of Iron Chef cooking bit in some rando’s house); especially Laila as she stresses the safety precaution of washing one’s hands after handling raw chicken.
Skip straight to 8m 10s if you want to miss the part where the randos do not have garlic in their condo (wtf?!).