Thursday, August 6, 2015

Jalapeno & Tomato Roasted Chicken Thighs

What a great taste from a few simple ingredients. Not a great pic but a tasty dish.

I left the seeds in the jalapenos and it had a mild-moderate kick. If you like a milder heat, removed the seeds and ribs.

The leftovers are great in sandwiches., To kick the sandwiches up another notch use Sriracha Mayo from Empire Mayonnaise Company from Brooklyn, NY.

Jalapeno & Tomato Roasted Chicken Thighs
adapted from Gourmet February 1995

1 tablespoon olive oil
2 tsp fresh lime juice (about 1 lime)
5 chicken thighs
1 tomato sliced
2 jalapeƱo chilies, sliced
1 small onion,sliced
1 garlic clove, sliced 
Montreal Steak Seasoning

Preheat oven to 450°F. 
In a bowl stir together oil and lime juice. Add chicken thighs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and Montreal Steak Seasoning.

Add the tomatoes, chilies, onion, garlic to the remaining oil mixture and toss to coat. Spread vegetable mixture around chicken legs in one layer. Roast for about 30 minutes, or until chicken is cooked through. 

Serve chicken with the vegetables. 

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