NABELA'S GO-TO RECIPE FOR A QUICK, WHOLESOME AND DELICIOUS DINNER. 

Serves: 8 people

Cook Time: 45 minutes to 1 hour

INGREDIENTS:

• 6 medium boiled potatoes  (peeled, and cut)

• 8 chicken thighs ​ (boneless or bone-in, skin on​) 

• 2 - 3 tablespoons of olive oil 

• 2 teaspoons of garlic powder 

• 1 teaspoon of adobo 

• 1 teaspoon of cajun 

• 1 teaspoon of onion powder 

• 2 teaspoons of salt  (adjust per your taste)

• 2 teaspoons of pepper  (adjust per your taste)

• 1 - 2 sliced zucchini(s)

• 10 - 12 halved cherry tomatoes 

• 1 small chopped red onion

• ½ cup of hot milk 

• 1 stick of softened unsalted butter

• sliced lemon for garnish

INSTRUCTIONS:

⋄ Step 1:

Preheat your oven to 400°F to prepare for your vegetable sheet pan, and for the oven roasted chicken entrée.

In a large pot, boil your 6 medium potatoes ahead of making your potato purée.

⋄ Step 2:

In a small bowl, add 1 teaspoon of garlic powder, 1 teaspoon of adobo, 1 teaspoon of cajun, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1 teaspoon of pepper, mix the seasonings. Keep aside and start preparing the chicken.

⋄ Step 3:

Clean/rinse your chicken thighs without removing the skin of your chicken.
Using cooking spray or oil, grease a baking dish appropriate for the chicken thighs (I used a 13 x 9 baking dish). Place your 8 chicken thighs  (skin down) in your baking dish.

Begin with brushing oil over your chicken thighs for an even bake. Coat the bottoms of your chicken with your half of your seasoning mix, and then flip your chicken and repeat.

Bake your chicken uncovered for 30 - 40 minutes  (or till the internal temperature rises to 165°F).

​⋄ Step 4:

Start on your vegetable medley by adding the following ingredients into a medium bowl,  sliced zucchini  (sliced into ½ inch coins), 1 small chopped red onion, and halved cherry tomatoes. Gently mix all three vegetables into a bowl, and season to your liking. I begin with a drizzle of oil, 1 teaspoon of garlic powder,1 teaspoon of cajun, 1 teaspoon of salt, and 1 teaspoon of pepper to taste. Mix vegetables until evenly coated with seasonings, and spread onto a greased sheet pan in the oven for 10 - 15 minutes  (or till the vegetables are softened on the inside and crisped on the outside).

​⋄ Step 5:

As everything bakes, mash your 6 boiled potatoes together. Add in your ½ cup of hot milk slowly to begin loosening the mixture. Incorporate the 1 stick of softened butter, and season as you combine  (I use 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper).

Whip this mixture to your desired potato consistency for the perfect whipped potato purée. 

 ​⋄ Step 6:

Once the chicken is finished, lightly spoon the juices back on top of the chicken and plate, pairing it with the delicious accompaniments you made. Serve fresh and enjoy! 

This recipe also makes for delicious leftover sandwiches, especially if you used boneless chicken!

From our kitchen to yours, Bismillah.