18 Minute Roast Chicken

On the way home from a long day at work, you are craving comfort food…the kind that involves roast chicken.
Swing by the grocery store to pick up some bone-in, skin-on chicken thighs (you know, the kind that comes in a four-pack on a foam tray?) And i’ll even bet it won’t cost more than $4 for 4 pieces, which leaves you enough for a chicken salad lunch tomorrow…

 

Serves: 2 (or 1 with leftovers**)

Time: 18 minutes

Prep ahead: None

Level of Difficulty: I can boil water 

Cooking Method: Oven

Ingredient Rundown: Chicken, oil, salt, pepper, free choice of herbs/spices

 

From the market:

4 chicken thighs, bone-in, skin-on. you can try drums too.

 

From your pantry:

1 dash (tablespoon) olive oil

1 pinch (1/8 tsp) salt and pepper

1 good dose of flavouring (ie: add liberally), depending on what you crave:

    Lemon juice and honey

    Dry curry spice blend

    Dark Soy Sauce and fresh grated ginger

    Good ol’ bottled BBQ sauce if you’re lazy

 

Equipment:

1 oven safe pan, preferably a stainless steel sautee pan

 

1. Run in the house, drop your groceries and preheat your oven on BROILER @ 500F.

2. Put chicken pieces on the pan, with olive oil, S&P, and flavouring of choice. Toss around to coat. Arrange chicken skin side UP.

3. After 5 minutes of oven preheating, place chicken in the middle rack of oven. Set your timer to 18 minutes.

4. Now you have 18 minutes to make something to go with your chicken. 
If you were smart, you would have picked up a loaf of bread or salad at the grocery store.
Or, you can be like me and have your chicken with a side of chips.

5. After 18 minutes, take chicken out of the oven. The skin should be crisp and the juices should run clear.

 

**Refrigerate left overs and use chicken meat next day to top a salad or stuff a sandwich for a work lunch.