Glazed Chicken and Veggies

Hubby’s turn to cook tonight. He used the left over glaze from our Easter ham (not your father’s rootbeer/bourban glaze) from easter dinner on chicken thighs. He placed the chicken thighs in a 350 degrees oven and baked for 20 minutes or until the temperature reached 165 degrees.
Vegetables included carrots, red peppers and yellow squash stir fried in olive oil with an addition of black beans. Seasoned with thyme and basil. Unfortunately I forgot to take a picture of the chicken. It was crisp and brown and the veggies were a delicious combination.

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Glazed Chicken and Veggies
Using leftover glaze from easter dinner this made a delicious meal of chicken and veggies.
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Instructions
  1. Heat oven to 350 degrees. Place chicken thighs in an oven proof pan or skillet.
  2. Brush chicken thighs with the glaze and place in the oven. Brush the chicken two more times until they are cooked through. They should reach a temperature of 165 degrees.
  3. In the mean time wash and slice vegetables.
  4. Heat a 12" skillet over medium heat. Add olive oil.
  5. Place the vegetables and stir fry for 1 minute. Add black beans, thyme and basil, salt and pepper. Stir fry for 30 more seconds or until crisp tender.
Recipe Notes

This glaze would also work well with pork.

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