One-Pan Crispy Chicken Primavera

 


One-Pan Crispy Chicken Primavera

Ingredients

1 tbsp. neutral oil

4 bone-in, skin-on chicken thighs (about 2 lb.)

2 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

12 oz. radishes, stemmed, halved

1 shallot, finely chopped

6 oz. asparagus, trimmed, sliced into 2" pieces

1/2 c. frozen petite peas, thawed

2 oz. goat cheese

2 tbsp. finely chopped fresh basil

2 tbsp. finely chopped fresh mint

Lemon wedges, for serving

Directions

Step 1Place a rack in center of oven; preheat to 400°. Into a large ovenproof skillet, pour oil. Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper and arrange in pan skin side down. Cook over medium heat, undisturbed, until chicken skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked through). Transfer to a plate.

Step 2In same skillet over medium-high heat, season radishes with remaining 1 teaspoon salt and stir to coat in schmaltz. Spread in a single layer, cut side down, and cook, undisturbed, until golden brown on the bottom, about 5 minutes.

Step 3Add shallots and toss with radishes. Cook, stirring, until fragrant, about 30 seconds. Add asparagus and gently toss to combine. Push vegetables to edges of pan and nestle chicken in the center, skin side up.

Step 4Transfer skillet to oven and roast until radishes are tender and chicken is nearly cooked through, 8 to 10 minutes.

Step 5Add peas to skillet, scattering around chicken. Continue to roast until peas are warmed and chicken is fully cooked through, about 5 minutes more.

Step 6Arrange chicken and vegetables on a platter. Sprinkle with goat cheese, basil, and mint. Serve with lemon wedges alongside.

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