magazine oven roasted chicken thighs with carrots and yukon gold potatoes

Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating. INGREDIENTS For the chicken: 1 carrot, finely chopped 1 celery stalk, finely chopped ½ large yellow onion, finely chopped 1 red bell pepper, finely chopped 5 garlic cloves, roughly chopped 2 Tbsp. olive oil 4-6 skin-on, bone-in chicken thighs (about 2 lb.) 1 cup chicken stock 1 14.5-oz. can diced tomatoes 3 bay leaves 1 Tbsp. soy sauce 1 Tbsp. fish sauce Johnny’s seasoning salt For the roasted vegetables: 4 small carrots, roll cut 8 oz. heirloom potatoes, quartered 2 medium red bell pepper, seeded, cut into bite size pieces ½ cup olive oil Johnny’s seasoning salt To finish: ½ cup frozen green peas ¼ cup Castelvetrano olives, pitted ¼ cup Kalamata olives, pitted -- VIDEO BREAKDOWN 0:57 Prep soffritto 2:47 Brown chicken 3:24 Cook soffritto 3:39 Make sauce 4:44 Roast chicken at 425° until done, about 45 minutes 4:56 Prep veg for stew 5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots 7:48 Remove chicken 8:15 Add peas, olives 8:35 Add roasted veg, chicken to stew 8:59 Plating 9:43 Tasting