These beautifully browned chicken thighs with flavorful vegetables is a simple meal that is comforting and delicious! It can be ready for a weeknight meal or a Sunday supper.
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One-Pan Chicken and Root Veggies
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Ingredients
Food
Amt
Units
Prep
Notes
4
chicken thighs
(bone-in, skin-on)
chicken thighs
4
bone-in, skin-on
1½ teaspoons
salt, divided
salt
1½
teaspoons
divided
½ teaspoon
pepper
pepper
½
teaspoon
½ teaspoon
thyme
thyme
½
teaspoon
1½ lbs
baby potatoes, small ones, halved; large ones, quartered
baby potatoes
1½
lbs
small ones, halved; large ones, quartered
1
bulb fennel, halved and sliced into wedges, reserve fronds
bulb fennel
1
halved and sliced into wedges, reserve fronds
1
onion, cut into 1 inch wedges
(large)
onion
1
cut into 1 inch wedges
large
6
garlic cloves, peeled and left whole
garlic cloves
6
peeled and left whole
2
lemons
lemons
2
Method
- Place rack in upper third of the oven, preheat to 425 degrees
- Pat chicken thighs dry and season with ½ tsp salt
- Put chicken, skin side down on a cold cast iron skillet or another oven proof skillet and cook on the stove over medium heat. Cook until light brown (8-10 min), move around pan and continue cooking until deeply browned (4 more minutes)
- Set chicken aside on a separate dish, skin side up
- Add potatoes, fennel, parsnips, carrots, onion, garlic, and remaining seasonings to the skillet. Cook over medium heat, stirring frequently until softened, about 10 minutes.
- Return chicken to pan, skin-side up, and put pan in the oven for the chicken to finish cooking through and veggies to soften, at least an additional 15 minutes.
- Remove from oven, set chicken thighs aside to cool. Squeeze juice of one lemon over veggies and stir. Top with fennel fronds. Cut remaining lemon into wedges for serving.
Prep time
15 min
Cook time
45 min
Yields/Serves:
4
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/one-pan-chicken-and-root-veggies-76389
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