i'm no longer within walking distance of one of my preferred spice shops, but thanks to the magic of the interwebz, i can stock up on spices without needing to make a special trip to lincoln square. one of the spice kits i added to my most recent order was for this skillet-roasted chicken & veggies. i bought the veggies and made it as part of my meal prep this weekend.
i think i used 7-8 garlic cloves total - half in the marinade for the chicken and the other half for the veggies. i had 4 bone-in chicken thighs so that's what i used in place of the 2 chicken leg quarters. i roasted everything for 45 minutes and, once i pulled the skillet out of the oven, realized that i should've put the skillet on the lower oven rack and not the upper one because the chicken was blackened and the veggies were way darker than depicted in the recipe. the chicken was a little dry, but i'm sure that's because i left it in the oven for longer than the recipe indicated. the veggies were tender and the sauce is delicious, so i'd probably make this again and adjust the cooking time accordingly.
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