Roast carrots and potatoes are the staples on the Hip menu. We’re always buying potatoes (usually russet) and we’re always running out of potatoes. Just yesterday, we had grilled chicken to go with those roast carrots and potatoes, and a simple salad.
All you need are:
- chicken thighs, skin on
- your favorite meat rub
I’m using our favorite Cajun rub for that kick we love. To prep the chicken, I marinate it for a few hours, then pop it into the oven with the grill function on for 35-45 minutes, and that’s it.
You’re probably wondering, where’s the oil and the salt and pepper? I didn’t use any. Times are bad, we gotta cut back . Nah, just kidding. I’m weird like that. If you’re cooking this, you can go right ahead and drizzle some oil and season with salt and pepper to taste.
We don’t eat the skin. I only leave it on to keep the meat moist when I’m grilling it. Looks scrumptious, huh? Tastes great too. The meat is juicy and flavorful.
With the weather this hot and humid, I like to keep cooking to a minimum because the house seems to heat up as the day wears on. And quite frankly, the quicker I get out of the kitchen, the better .