Another roasted chicken story, but perhaps the best one yet

Did you ever have those epic, heavy Sunday "dinners" (meaning noontime meal outside of the Midwest) involving roasted meat and vegetables, and lots of family members?  Maybe it was after church, maybe not, but there was a coziness to it--a long, luxurious meal focused on comfort food and comforting people. I miss the sense of security and simplicity I got from those meals sometimes, and I find that if you make the right dish, you can evoke a little of that feeling, even if you're all by yourself. This one tries to capture that sense, and leftovers keep well if you don't have a crowd to feed, but best of all, it's very simple and fast, allowing much more time to drink wine and be idle.

One Dish Maple-Mustard Roasted Chicken Thighs with Vegetables

Serves 6

6 boneless, skinless chicken thighs (or with skin, or bones…)

4 medium Russet potatoes, cut into ½-inch cubes

½ yellow onion, thinly sliced

2 garlic cloves, minced

1 stalk celery, diced

6-8 white mushrooms, thickly sliced

¼ cup cider vinegar

1 tablespoon grainy mustard

1 tablespoon maple syrup

Salt and black pepper

Preheat oven to 425⁰F. In a small bowl, whisk together the vinegar, mustard, and maple syrup.

In a large casserole dish, toss all the vegetables (potatoes through mushrooms as listed above). Season with salt and pepper and stir to mix. Lay the chicken thighs on top in a single layer, trimming extra fat and spread out when possible. Season thighs with salt and pepper. Pour the vinegar sauce evenly on top and place in the oven.  Roast for 35-40 minutes or until chicken is cooked through. 

This dish is meant to be eaten straight from the oven, but it is equally delicious the next day as cold leftovers, and you can also shred the meat and mix it all together with some broth for a soup OR turned into a curry by heating it with coconut milk and curry powder. I like to serve it the first time around with steamed green beans or broccoli seasoned with a quirt of lemon juice and salt on the side, and those can also be throw in to your leftover soup or curry.