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Introduction
Did you know that the drawer under your stove isn’t actually meant for storing cookie sheets or forgotten pans? Most people don’t! That seemingly convenient drawer is actually designed as a warming drawer. Its original purpose is to keep cooked food warm until it’s ready to be served—especially helpful when juggling multiple dishes during big meals.
Now that you know what that drawer is really for, why not put it to good use? Let’s try a delicious recipe that pairs perfectly with this newfound knowledge: Herb-Roasted Chicken Thighs with Seasonal Vegetables. It’s simple, flavorful, and perfect for using the warming drawer to keep everything at just the right temperature until you're ready to serve.
Ingredients:
For the Chicken:
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp garlic powder
Salt and pepper to taste
Juice of 1 lemon
For the Vegetables:
2 cups baby potatoes, halved
2 carrots, chopped
1 red onion, sliced
1 tbsp olive oil
Salt and pepper
Optional: sprinkle of parmesan or feta for serving
Instructions:
Preheat oven to 425°F (220°C).
While the oven heats, pat the chicken thighs dry with paper towels.
Season the chicken.
In a small bowl, mix olive oil, herbs, garlic powder, lemon juice, salt, and pepper. Rub the mixture over the chicken thighs, making sure to get under the skin a bit for extra flavor.
Prepare the vegetables.
Toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Spread them out on a large baking sheet or roasting pan.
Roast.
Place the seasoned chicken thighs on top of the vegetables. Roast for about 40-45 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly caramelized.
Use your warming drawer!
If you're not serving immediately, transfer the cooked food to a heat-safe dish and place it in your stove’s warming drawer. This keeps everything hot and fresh while you set the table or finish other dishes.
Serving and Storage Tips:
Serve the chicken and vegetables with a side of crusty bread or a simple green salad.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave—though a quick toss in a hot skillet also brings back that crispy chicken skin!
Variations:
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