Roast chicken thighs with roasted heirloom potatoes and broccolini

I got adventurous last weekend picked up three bunches of organic broccolini from the grocery store. I have never cooked them before but did some research and find that it wasn’t that mind boggling to cook them at all. I seasoned the organic chicken thighs with kikkoman light soy sauce, ground white pepper and sesame seed oil, then popped them into the oven at 400 degrees Fahrenheit for an hour and fifteen minutes in a Pyrex dish, meat was almost falling off the bones, yumm, licked my fingers. For the potatoes, I seasoned them with garlic salt, onion powder, a bold splash of curry powder and some dried parsley then popped them into the oven for 400 degrees for an hour with the chicken thighs. I gave the broccolini a quick boil after cutting off the stems right where they snap apart like asparagus when you bend them. Then I tossed then in the frying pan with butter and garlic. Bon appetite!

  

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