Savory Chicken Thighs with Cheesy Au Gratin Potatoes and Roasted Broccoli & Cauliflower

This hearty dish features tender, marinated dark chicken thighs paired with creamy au gratin potatoes, complemented by perfectly roasted broccoli and cauliflower. The blend of Worcestershire sauce and soy sauce adds depth, while traditional seasonings like garlic and onion powder enhance the flavors. It's a comforting meal that balances classic ingredients with a touch of creativity, making it a delightful choice for any dinner table.

Ingredients:

• 4 boneless dark chicken thighs
• 1 box au gratin potatoes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Salt to taste
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together Worcestershire sauce, soy sauce, onion powder, garlic powder, turmeric, thyme, sage, black pepper, paprika, and salt.
3. Add the boneless chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. Prepare the au gratin potatoes according to the package instructions, placing them in a baking dish.
5. In a separate bowl, toss the broccoli and cauliflower florets with olive oil, salt, and pepper.
6. Place the marinated chicken thighs on a baking sheet and arrange the broccoli and cauliflower around them.
7. Bake the chicken and vegetables for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
8. In the last 15 minutes of cooking, place the au gratin potatoes in the oven to bake until golden and bubbly.
9. Once everything is cooked, serve the chicken thighs alongside the cheesy au gratin potatoes and roasted broccoli and cauliflower.