This warm dish features juicy chicken thighs roasted to crispy perfection alongside fresh spring veggies like carrots and asparagus. It’s colorful and smells amazing!
Cooking this meal is like a walk in the park—easy and fun! I love how simple it is to make, and the blend of flavors makes it a favorite at dinner time.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this recipe as they stay juicy and flavorful. If you prefer, you can use boneless thighs, but they may cook quicker, so keep an eye on them.
Olive Oil: Extra virgin olive oil is great for flavor. If you’re looking for alternatives, avocado oil works well too and has a high smoke point.
Potatoes: Small new potatoes give a lovely texture. If you can’t find them, try fingerling or even baby Yukon gold potatoes for similar results.
Vegetables: Asparagus and peas are in season during spring, which is why they’re included. You can replace asparagus with green beans, and if you don’t have fresh peas, frozen are a perfectly fine substitute.
Chicken Broth or White Wine: For a non-alcoholic version, use additional chicken broth instead of wine. You can also replace it with vegetable broth if you’re looking for a lighter flavor.
How Do You Achieve Perfectly Crispy Chicken Skin?
Getting that crispy skin on chicken thighs is a game-changer in this dish! Here’s how to do it perfectly:
- Start by drying the chicken thighs well with paper towels. This crucial step helps the skin crisp up.
- Season generously with salt and pepper before placing them in a hot skillet.
- Cook skin-side down for 6-8 minutes without moving them. This helps create a nice golden crust.
Once flipped, just a few more minutes in the pan will prepare them for the oven. This way, you’ll get a delicious sear before roasting, resulting in crispy, flavorful skin!
How to Make Pan-Roasted Chicken Thighs with Spring Vegetables
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Vegetables:
- 2 cloves garlic, minced
- 1 cup small new potatoes, halved
- 1 cup fresh asparagus spears, trimmed
- ½ cup fresh peas (or frozen peas, thawed)
- ½ cup radishes, halved
For the Sauce and Garnish:
- ¼ cup chicken broth or white wine
- 1 tablespoon fresh dill, chopped (for garnish)
- 1 teaspoon fresh thyme leaves (optional)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This delicious dish will take about 10 minutes for preparation and around 20-25 minutes for cooking, plus some time for your oven to preheat. Total time is about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat & Prep:
First, preheat your oven to 400°F (200°C). While the oven is warming up, pat the chicken thighs dry with paper towels. This helps the skin get crispy, so don’t skip this step! Once dry, season both sides generously with salt and pepper.
2. Sear the Chicken:
Next, heat the olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Let them sear for about 6-8 minutes until the skin is golden brown and crispy. Then, flip the chicken and cook for an additional 3 minutes on the other side. Remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant, but be careful not to burn the garlic! Add in the halved new potatoes and radishes, cooking for about 5 minutes, stirring occasionally until they start to soften and brown. Next, add the asparagus and peas, giving everything a quick stir to combine.
4. Assemble the Dish:
Now it’s time to nestle the chicken thighs back into the skillet on top of those lovely vegetables. Pour the chicken broth or white wine around the chicken, which will help steam the chicken and flavor the veggies.
5. Roast in the Oven:
Transfer the skillet to your preheated oven and roast for 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Finish and Serve:
Once cooked, remove the skillet from the oven. For a touch of brightness, squeeze some lemon juice over the dish if you like. Garnish with fresh dill and thyme if you’re using it. To serve, spoon the pan juices and the tasty vegetables alongside the chicken thighs for a delicious meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used, but they will cook faster. Check for doneness a few minutes earlier, aiming for an internal temperature of 165°F (74°C).
What If I Don’t Have Fresh Vegetables?
No worries! You can substitute with frozen vegetables if fresh ones aren’t available. Just add them in during the last few minutes of cooking to prevent them from getting overcooked.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stove, adding a splash of broth or water if needed to keep it moist.
Can I Customize the Vegetables?
Absolutely! Feel free to swap in your favorite spring vegetables like green beans or zucchini. Just adjust the cooking time to ensure everything is tender.
