So Tuesday, as promised, I made roast chicken thighs and served it with artisan lettuces and grilled mushrooms.
I drizzled the chicken thighs with olive oil and lots of salt for tasty, crispy skin, and placed them in a roasting pan.
I set the timer to roast the chicken for 40 minutes at 425 degrees
I almost set fire to my kitchen.
Yes, keeping it real here folks, I almost had a fire.
After all, I am all about sharing, the good, the bad and the ugly of everyday life!
The grease from the chicken was splashing all over inside my oven and I already had something burning on the bottom of the oven from pizza last week (I think), apparently.
Anyway, lets just say this was almost smoked chicken.
I got it out just in time, after about 20 minutes and finished it off on my handy grill.
I removed the chicken after about 7-10 minutes or so, and grilled the mushrooms in the remaining chicken juices.
For the bed of artisan lettuces.
I found them originally at Costco, but lately at Sobey's.
They are sold in a plastic container and there are 4 little heads of lettuce inside.
Each one different.
One purple, one curly, one crunchy, and one soft.
Wish I could tell you the names of each lettuce. Next time I promise.
Wash and chop, and lay on a plate as a tasty colourful little bed for your mushrooms and chicken.
Drizzle with your favourite dressing.
I used Fig Balsamic dressing by Kraft.
Kid approved, they loved it!