I’m the kind of person who craves and plans meals around carbs–not protein. When I decided I wanted to make cornbread in a cast iron skillet, I knew that I wanted to serve it with chicken and collard greens. This roasted chicken recipe is simple and tasty. In fact, I baked the cornbread, roasted the chicken, and sauted the collard greens all before leaving for work. The chicken is great on its own, or serve it with some quinoa for a healthier twist.
But, serving it with the skillet cornbread and collard greens makes it a worthy contender for any Sunday supper.
- 1 pound chicken thighs, skin on
- 1 tablespoon olive oil
- Creole Seasoning Blend (such as Tony's Chachere's)
- OR salt, pepper, cayenne, paprika and garlic powder
- 1 bunch thyme
- 1 tablespoon maple syrup
- 2 tablespoons butter
- 1 tablespoon vinegar or lemon juice
- Preheat oven to 450F. Rinse and dry the thyme. Line a baking sheet with parchment paper. Add the thyme and set aside.
- Rinse the chicken pieces and pat dry. Generously season with the creole seasoning blend on each side (alternatively, you may use a combination of salt, pepper, cayenne pepper, paprika and garlic powder).
- Heat the olive oil in a skillet on medium-high until hot. Once hot, add the chicken pieces, skin side down. Cook until the skin is browned and crisp, about 5-6 minutes. Remove the chicken pieces and nestle them skin side up into the thyme on the prepared baking sheet. Bake until the chicken is cooked through, 23-25 minutes (an instant read thermometer should register 165F at the thickest part).
- Prepare the maple sauce by melting the butter with the maple syrup and vinegar in a small saucepan. Season with salt and pepper. Cook for two minutes, stirring occasionally so that it does not burn.
- Remove the chicken from the oven and drizzle with the maple sauce.
- Optional: Serve with skillet cornbread and collard greens.