Savory Chicken Thighs with Au Gratin Potatoes and Roasted Vegetables

This comforting dish features tender deboned dark chicken thighs marinated in a flavorful mixture of Worcestershire and soy sauce, complemented by aromatic spices. The au gratin potatoes provide a creamy, cheesy base, while the roasted broccoli and cauliflower add a vibrant touch, making it a well-rounded meal that's both satisfying and appealing. Perfect for a family dinner!

Ingredients:

• 4 frozen deboned dark chicken thighs
• 1 box au gratin potatoes
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 cups frozen broccoli
• 2 cups frozen cauliflower
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine Worcestershire sauce, soy sauce, onion powder, garlic powder, salt, turmeric, thyme, sage, black pepper, and paprika. Mix well to create a marinade.
3. Add the frozen chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
4. While the chicken is marinating, prepare the au gratin potatoes according to the package instructions in a baking dish.
5. In a separate bowl, toss the frozen broccoli and cauliflower with olive oil, salt, and pepper. Spread them on a baking sheet.
6. Once the chicken is marinated, place it in a baking dish next to the au gratin potatoes and put both in the oven.
7. Add the baking sheet with broccoli and cauliflower to the oven after the potatoes have been cooking for 15 minutes.
8. Bake everything for about 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
9. Serve the chicken thighs alongside the au gratin potatoes and roasted broccoli and cauliflower.