Skillet-Roasted Chicken Thighs and Lots of Vegetables

Herby, lemony and shockingly easy.

Perfect to make in a Le Creuset skillet

Colorful vegetables are as much a star of this one-pan show as the chicken. Both are tossed with plenty of fresh Provençal herbs and lemon juice and a long pour of olive oil that all comes together as a sauce in the bottom of the skillet. It’s easy, it’s delicious, and it’s something you will make again and again.

Makes 4 servings

Ingredients

  • 1 bunch small carrots
  • 1 bunch radishes
  • 1 fennel bulb
  • 1 large leek
  • 4 large chicken thighs (about 2 pounds total)
  • 1/2 cup chopped mixed fresh herbs, such as rosemary, thyme, sage, and lavender
  • 1/4 cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 2 teaspoons kosher salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Trim the tops from the carrots, leaving about 1 inch of stems attached, and peel them if their skins are fibrous, or leave them on if they’re thin and tender. Halve the carrots lengthwise. Trim the tops from the radishes, leaving about 1 inch of stems attached, and halve them lengthwise. Trim the tops from the fennel bulb, reserving some fronds for garnish. Cut the bulb lengthwise into 1/2-inch thick wedges so the core keeps them intact. Trim the root end from the leek and discard the dark green tops. Cut the white and pale green section in half lengthwise, and then into 3-inch segments.
  2. Place the vegetables and chicken in a very large bowl, and add the herbs, 3 tablespoons of the oil, the lemon zest and juice, salt, and pepper and toss to mingle. Set aside to marinate for 30 minutes to 1 hour, if you want, or cook immediately.
  3. Preheat the oven to 425˚F.
  4. Heat a heavy 12-inch skillet, preferably cast-iron, over medium-high heat until almost smoking. Add the remaining 1 tablespoon of oil and swirl to coat the bottom of the skillet. Season the chicken thighs with another big pinch of salt, and place them in the skillet, skin side down. Cook, undisturbed, until the skin is deeply browned and crisp, 5 to 7 minutes. Transfer the chicken to a plate, skin side up, and set aside. Add the carrots and fennel to the skillet with most of their cut sides down. Scatter the remaining vegetables in the skillet over the carrots and fennel, and drizzle in the juices and herbs from the bottom of the bowl. Nestle the chicken thighs skin side up over the vegetables and transfer the skillet to the oven.
  5. Cook until the chicken registers 170˚F on an instant-read thermometer and the vegetables are tender when pierced with a fork, 20 to 25 minutes. If the chicken thighs are done before the vegetables, transfer them to a plate and tent with foil while the vegetables continue roasting.
  6. Serve the chicken and vegetables straight from the skillet, garnished with fennel fronds, if using. Be sure to spoon up some of the sauce from the bottom of the pan for each portion.

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