The warm weather is here and nothing says spring quite like some fresh roasted veggies. Serve them up with some spicy chipotle chicken, and you have a great meal that packs a lot of flavor and heat. This meal is great on its own, but would also go perfectly with a side of rice or quinoa.
Chipotle Chicken with Roasted Veggies
- 6 chicken thighs, bone-in and skin on
- salt and pepper, to taste
- 2 chipotle peppers in adobo sauce, plus 2 tbsp adobo sauce
- 2 yellow bell peppers, sliced
- 1 jalapeño pepper, sliced
- 1 white onion, cut into wedges
- 1 summer squash, sliced
- 1 zucchini, sliced
- 8 cloves garlic, peeled
- 1 head bok choy, chopped
- 2 bunch scallions, chopped
Preheat the oven to 375 degrees.
Season the chicken with salt and pepper and heat some oil in a large skillet. When the oil is hot, place the chicken in the skillet skin side down and let the chicken brown for 5 minutes. Turn and brown on the other side for another 3 to 5 minutes.
Place the chicken thighs skin side up in a glass baking dish. In a small bowl, combine the chipotle peppers and adobo sauce with 1 tbsp of EVOO. Brush the chicken with the chipotle mixture and place it in the oven.
Meanwhile, place the peppers, onion, squash, zucchini and the garlic in a large glass baking dish. Season well with salt and pepper toss in olive oil and place it in the oven.
Bake the chicken and veggies for 40 minutes. Around the 35 minute mark, pull the veggies out and stir in the bok choy. Return the dish to the oven for another 5 minutes. Serve with fresh scallions on top.