One Pan Spring Chicken Skillet
Last updated Aug 25, 2022
One Pan Spring Chicken Skillet
Serves: 2-4
Total: 40 min
Prep: 10 min
Cook: 30 min
5.0
Ingredients
- 4 Bone-in, Skin-on Chicken Thighs
- 3 Carrots, thinly sliced
- 1 bunch Radishes, halved
- ¾ lb. Asparagus, chopped
- 4 cloves Garlic, sliced or chopped
- 1 Lemon, halved and sliced
- 1 Tbsp. Fresh Tarragon, chopped
- 2 Tbsp. Fresh Parsley, chopped
- Small bunch of Dill and Parsley
- 1/2 Tbsp. Olive Oil
- 1/2 Tbsp. Butter
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- ¼ cup White Wine or Broth (or a combo of both)
Key Tools
Recipe Instructions
1
In a small bowl, combine the garlic, tarragon, parsley, salt, pepper and olive oil. Rub this mixture all over the chicken thighs and allow the thighs to marinate in the fridge for 2-4 hours.
2
Heat the butter in a large skillet or braising pan over medium or medium-high heat. Once very hot, add the chicken thighs skin side down. Sear undisturbed for 3-5 minutes, or until the skin is nicely browned and crispy.
3
Flip the thighs using tongs and cook for another 1-2 minutes. Push the thighs to one side of the pan or remove them, then add in carrots and radishes. Sauté for 1-2 minutes and stir in asparagus.
4
Coat the vegetables in pan juices and nestle the thighs among them. Add the liquid (wine, broth, or both). Set your
TempPro TP17 Leave-In Meat Thermometer
to the poultry setting and desired temperature (165–175°F). Place the probe in the thickest part of a thigh.
5
Transfer the pan to the oven. Once the chicken reaches target temperature, remove from oven and season with a pinch of salt and pepper. Let rest for 10–15 minutes before serving.
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