This comfort food meal is a perfectly cozy for Sunday supper. We roasted Bone-in chicken thighs with potatoes, carrots and pearl onions. Our Tessemae's Pantry Classic Italian brings it all together with amazing flavor!
Makes: 4 servings, 2 pieces chicken 1 generous cup vegetables, ¼ cup sauce.
8 bone-in chicken thighs, skin removed
½ cup Tessemae’s Classic Italian, divided
1 ¼ teaspoon coarse kosher salt
Freshly ground pepper to taste
4 medium red potatoes, cut into ¾-inch chunks
4 large carrots, peeled, and cut into 3/4 -inch chunks
1 ½ cups frozen pearl onions
¼ cup flat leaf Italian parsley
1 Preheat oven to 425 degrees F. Coat a roasting pan with cooking spray or brush with oil.
2 Arrange chicken in the roasting pan. Drizzle with 2 tablespoons Tessemae’s Italian dressing. Sprinkle with ½ teaspoon salt and pepper to taste.
3 Toss potatoes, carrots and frozen onions in a medium bowl with the remaining 6 tablespoons Tessemae’s Italian dressing, the remaining ¾ teaspoon salt and pepper to taste. Spread the veggie mixture in the spaces around the chicken. Scrape any extra dressing from the bowl over the chicken and vegetables.
4 Transfer the roasting pan to the oven, and cook stirring the vegetables once until the chicken is cooked through and the vegetables are tender, 1 hour to 1 hour 10 minutes. Serve the chicken and vegetables drizzled with the pan juices and sprinkled with parsley.
Make Ahead: Leftovers can be reheated uncovered in a casserole dish at 350 for 30 minutes, or until the chicken and vegetables are steaming hot.