This is a lovely dish for a cold winter night. I use my large cast iron skillet, but any large baking dish will work. Something with tall sides.
-Start with 2 pounds of Chicken Thighs. If you have the time, get them the day before and marinate them in buttermilk overnight.
-Pick up any winter root vegetables you prefer, sweet potatoes, turnips, parsnips, carrots, rutabaga, beets
-I prefer to leave the skins on, but you can go ahead and peel if you prefer.
-Dice them up into similar sized cubes
-Put them into a large mixing bowl and toss with: salt, pepper, dried thyme, rosemary, chili, parsley and sage and a two tablespoons of good olive oil.
-Preheat oven to 180.
-Set out the thighs on a rack to let the excess milk drip off.
-While the thighs are drying, grab a small mixing bowl and make your chicken rub: salt, pepper, turmeric, curry powder, paprika and oregano.
-Rub your baking dish with butter and dump in the root veggies.
-Toss in a couple sprigs of fresh rosemary, thyme and sage.
-Sprinkle the thighs with the rub on all sides.
-Place thighs skin side up on top of veggies.
-Roast for 20-25 minutes and check the thighs and veggies, you want the veggies soft and fork tender, and the thighs firm, and no longer pink along the bone, and the juices run clear.
-Finish under the broiler to crisp up the skin for 8-15 minutes.
-Take out of oven and let thighs rest on their own, and put veggies on a platter and cover with foil.
-After 15 minutes place thighs on veggies and serve.
Wine Pairing: Spanish Garnacha; Etna Rosso; Santa Barbara or Burgndy Pinot Noir; Primitivo from Puglia, Italy.