Roast Chicken Thighs on Bed of Potatoes & Carrots Posted by: | January 2, 2012

Happy 2012! And it’s been exactly one year since I re-launched this blog on my own server and domain (this time last year, I declared it was an important step and a new beginning towards my blogging identity – and it really did make a big difference). One year has passed since, and though I did not manage to post as often as what I set out to do in my 2011 New Year Resolution, I did achieve much more than I even dared to dream of within just a year. No New Year Resolution could have planned or predicted Kitchen Art Store & Studio. Oh, and have you seen my first ever cooking show? Now that has always been THE dream for me, and I finally did it. Though I look awkward and sound almost retarded through most of the video, it is still a huge achievement for me. You can watch it here, though it’s in Vietnamese (english subs to follow). I promise, from now, I will focus on sounding, err, less retarded.


Today it’s already 2 Jan 2012 and I have not even thought about any New Year Resolutions. Besides the fact that I suffered from a nasty Bronchitis from Christmas until New Years, I also decided that setting goals is just going to stress me out, when I am facing the big challenge of opening the Store this month (in 2 weeks, in fact), and launching the Kitchen Art website before that (which requires a hell lot of copywriting, in both English and Vietnamese), and not to mention the yearly stress of Lunar New Year preparations (which comes early this year, in late January – and I refuse to find out which date it is as that would just stress me out even more). So there, my 2012 resolution, for now, is just to get through January in one piece!


Now back to the festive stuff. Today is the last day of long weekend new year holiday (most of which I spent in bed YouTubing and nursing myself back to health), so I’m trying to salvage the last night before the start of a crazy working week by posting my Christmas Eve Roast chicken. It was a massive success. According to my Dad, who’s had all of my past roast chicken dishes, this one is by far the best – hands down. Though he did say the same about my previous Roast Chicken with Cherry Tomatoes. But apparently, I outdid myself yet again. Hah!


This year I think I’ve found the perfect Roast Chicken dish that I will keep making in a long time, not just for Christmas. The chicken is perfectly roasted till crisp and golden brown on the outside, while still juicy and tender on the inside, resting on a bed of potatoes (garnished with carrots and leeks), which soaks up all the chicken fat goodness and is caramelized to perfection. Not to mention the thyme herb aroma that really marries with good, old chicken flavor to create a very rustic comfort dish. By the time the chicken was done, it smelled so good, and my parents were so hungry, that they didn’t let me waste any more time for styling the shoot, so the best shot I got is this:



Roast Chicken Thighs on Bed of Potatoes & Carrots

(recipe adapted from Bon Appetit)



(serves 4)


  • 3 tablespoons olive oil
  • 5 large chicken thighs with skin and bones
  • 3 tsps coarse kosher salt (or more to taste)
  • 2 teaspoons dried thyme
  • 1 teaspoons freshly ground black pepper
  • About 700g potatoes, peeled and cut into 2-inch-long, 1/2-inch-thick sticks
  • 4 medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick sticks
  • 1 big bulb of garlic, cloves separated, unpeeled




1. Preheat oven to 230°C or 450°F. Brush a large rimmed baking sheet with 1 tablespoon oil. Dap the chicken until dry, then place chicken on baking sheet. Turn to coat with oil. Mix salt, thyme, pepper in small bowl. Sprinkle half of salt mixture over chicken (turn to distribute evenly, then leave skin side up). Roast chicken for about 30 minutes until the skin starts to brown. Remove chicken onto a plate, leaving its juice and fats in the baking sheet.


2. Transfer potato, carrots and garlic to the same baking sheet and turn to coat with chicken drippings, while sprinkling remaining salt-thyme mixture over. Roast until vegetables soften, about 30 minutes. Place thighs back on vegetables and pour accumulated juices from chicken over the vegetables. Return sheet to oven then roast for 15 minutes longer, until chicken is cooked and vegetables is brown.






2 Responses to “Roast Chicken Thighs on Bed of Potatoes & Carrots”

  1. CM&R&D says:

    Gonna try it out soon, our Christmas chicken did NOT turn out as well as usual. Probably cause the bird was too big this time. Glad to know parents liked it!

  2. Chi Mai says:

    Sorry to break it to you sizzy, but New Year is on Jan 23rd, ooops..;)

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