Roasted Chicken Thighs/Roasted Beets & Sweet Potatoes

Well, as fall descends, my work schedule shifts to later hours. Which means I want dinner to be pretty speedy and/or easy, along with tomorrow's lunch prep. Last night I ate steak and some roasted broccoli (20 minutes total, but only 5 of that involved any action on my part). This morning I put 4 chicken thighs in the oven, along with 2 small sweet potatoes (cut into wedges), and 2 beets. They all roasted in under an hour, and I got 2 lunches and a dinner out of it, plus some extra sweet potatoes for breakfast tomorrow. And all I have to do is reheat it for dinner. I love fall and roasting things!

Roasted Chicken Thighs
4 bone-in, skin-on thighs
Olive oil
Spiced salt (I like Sel de Cuisine from Mississippi Market)

Preheat oven to 400 degrees. Rub olive oil and salt rub over thighs (all sides). Place them skin side down in a cake pan. Bake for 40-50 minutes, flipping over halfway through.

Roasted Beets and Sweet Potatoes

While the chicken cooks, throw in some beets wrapped in foil to roast, and/or sweet potato wedges. I coated the sweet potatoes in coconut oil and sprinkled on a bunch of the Sel de Cuisine. They only take about 20-30 minutes, depending on the wedge size, and can be flipped part way through. You could do giant wedges, which would finish up about the same time as the chicken. The beets take the longest: about an hour. Once they are cool enough to handle, peel off the skin (I just waited til I got home later that day.) I made a simple salad a la An Everlasting Meal from a couple of posts ago: slice or chop the cooled beets and top with olive oil, vinegar, a nice salt, and roasted nuts. Mmmm.

Chicken thighs sans 1 (it was in my lunch already)

For the fast dinner: reheat the thighs under the broiler for a few minutes on each side. They get piping hot, and can be served with the chilled beets, or along with the sweet potato wedges (reheated or not) making dinner cook time about 10 minutes.