skip to Main Content
Reservations (866) 259-1844

Chef Lee Opelinia - Roasted chicken with seasonal vegetables

[embedyt]https://www.youtube.com/watch?v=UkPsVjjrSn8[/embedyt]

About Lee Opelinia

Chef Lee Opelinia honed his culinary skills working alongside his mentor, Ron Siegel, for six years at the renowned Ritz-Carlton, San Francisco. Food & Wine magazine named Ron as one of the “10 Best New Chefs in America”.

Lee recently reunited with Ron to serve as Sous Chef at Michelin-starred Madcap restaurant in San Anselmo, Calif.

Lee is famous for his very flavorful and creative twists on traditional Filipino cuisine. He is passionate about reinventing time-honored dishes that both inspire fond food memories and delight with innovative preparations and presentations.

Lee graduated from the California Culinary Academy.

Roasted chicken with seasonal vegetables

This recipe will inject mouthwatering flavor into your chicken dishes. Chef Lee’s technique produces perfectly cooked meat with golden crispy skin. Get creative and try different spices and vegetables customized to your palate. The chicken can play a starring role in other dishes such as chicken soup, stew, stir fry, or even a salad using the leftovers the next day.

Chef Xavier Perez - Best Breakfast Sandwich
Serves 4
Prep Time 10 minutes
Cooking Time 30 mins

This is a very versatile recipe that you can use to cook chicken. You can try different spices and different vegetables but the technique will give it that crispy skin perfectly cooked meat. Create a new dish such as chicken soup, stew, stir fry, or even a salad using the leftovers the next day.

Ingredients

  • 4 chicken thighs (bone-in/skin on)
  • 2 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 bunch fresh thyme
  • 1/2 yellow onion – large dice
  • 5 garlic cloves – thinly sliced
  • 2 carrots – peeled and largely chopped
  • 5 asparagus – largely chopped
  • 6-8 broccoli florets

Instructions

  • Preheat oven to 475°F.
  • Cut all the vegetables.
  • Preheat oven-proof skillet and add oil once it’s hot.
  • Season chicken with salt and pepper on both sides. Add garlic, paprika and cumin on the meat side only.
  • Place chicken onto hot skillet with the skin-side down and. Turn the heat down to medium-low. Cook for about 7 mins. or until the skins turn crispy and golden brown.
  • Place the pan in the preheated oven and cook for 20 mins.
  • Turn the chicken skin side up, add fresh thyme and return to the oven for 5 mins. or until the internal temperature of the chicken reaches 165°F.
  • Remove the chicken and thyme and let rest on a plate. Pour out some of the oil, leaving 2 tbsp. in the pan. Add all the vegetables, and stir to coat in the oil. Season with salt and pepper and return to the oven for 5 mins.
  • Plate, serve and enjoy!
Celebrate your inner chef & post an image of your Roasted Chicken With Seasonal Vegetables with #tinykitchenbigflavor.