These pan-roasted chicken thighs are juicy and flavorful, paired with fresh spring vegetables for a bright touch. It’s a meal that’s both comforting and colorful!
Cooking them in one pan means less mess, and the crispy skin is simply irresistible. I love serving this dish hot with a side of crusty bread to soak up the yummy juices!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the most flavor and juiciness. You could use skinless thighs for a lighter dish, but they might not be as moist. Drumsticks are another great alternative!
Olive Oil: This adds a nice flavor to your dish. If you’re out, vegetable oil or canola oil can be substituted. Go for avocado or grapeseed oil for a neutral taste and high smoke point.
Onion: Yellow onion is wonderful for sweetness and depth in cooking. If you prefer a milder taste, you can swap it for shallots. Green onions also work in a pinch for a fresher taste!
Vegetables: Baby potatoes are easy to work with, but any small potatoes will do. For asparagus, you can use green beans or broccoli. Fresh or frozen peas give delightful sweetness – frozen are super convenient!
Dijon Mustard: This adds a tangy kick. If you don’t have it, whole grain mustard or even a splash of vinegar could be a good alternative.
How Do I Get the Chicken Skin Extra Crispy?
Achieving crispy chicken skin is all about the searing process and patience. Start with bone-in, skin-on thighs and make sure they are dry before seasoning.
- Heat your skillet to medium-high and use enough oil to prevent sticking. Place chicken skin-side down and don’t move it for 6-8 minutes.
- Don’t rush it! Let the skin become golden and crispy. Flipping it too soon can result in soggy skin.
- Once flipped, sear the other side briefly. This ensures the chicken is cooked evenly and locks in juices.
This way, you get deliciously crispy skin that gives a lovely contrast to the tender meat beneath.
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 freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Vegetables:
- 1 small yellow onion, quartered
- 1 cup baby potatoes, halved or whole if small
- 1 cup fresh green peas (or frozen peas, thawed)
- 1 bunch asparagus, trimmed and cut into 2-3 inch pieces
- 2 cloves garlic, minced
For the Sauce:
- 1/2 cup chicken broth or stock
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon dried or fresh thyme leaves
- 1/4 cup fresh dill, chopped
- 1 tablespoon butter
- 2 tablespoons chopped shallots or red onion
- 1 tablespoon lemon juice (optional)
Estimated Time Needed:
You’ll need about 10 minutes for prep and around 30 minutes for cooking. After searing the chicken, it simmers with the vegetables, creating a delicious meal that’s packed with flavor and nutrients. Total time: about 40 minutes!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by patting the chicken thighs dry with paper towels. Make sure to season them generously on both sides with salt, pepper, and smoked paprika to add flavor. This step ensures a delicious, crispy skin!
2. Searing the Chicken:
Next, heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs in the skillet skin-side down. Let them sear for about 6-8 minutes, until the skin is golden brown and crispy. Don’t rush this step! Then, flip the chicken and sear the other side for 3-4 minutes. After both sides are nicely browned, remove the chicken from the pan and set it aside.
3. Cooking the Vegetables:
In the same skillet, toss in the quartered onions and baby potatoes. Cook them for about 5-7 minutes until they soften and get a bit of color. Follow with the shallots or red onion and minced garlic, sautéing for another minute until fragrant. This will create a wonderful base for the dish!
4. Adding Asparagus and Peas:
Now it’s time to add the asparagus and peas. Stir everything together and cook for 3-4 minutes, just until the asparagus begins to become tender. You want these veggies to retain a bit of their crunch for a great texture.
5. Deglazing and Simmering:
Pour in the chicken broth, scraping up any brown bits stuck to the bottom of the pan – that’s where the flavor hides! Stir in the Dijon mustard (if you’re adding it) and the thyme. These ingredients will enhance the dish even more.
6. Returning Chicken to the Skillet:
Place the chicken thighs back into the skillet, skin-side up, on top of the vegetable mixture. Cover the pan and reduce the heat to medium-low. Let it simmer gently for 15-20 minutes, until the chicken is fully cooked and the potatoes are tender. Use a meat thermometer if you have one – chicken should reach 165°F internally!
7. Finishing Touches with Butter and Herbs:
Once the chicken is cooked, remove the lid and stir in the butter until it melts smoothly into the sauce. As a final touch, add the fresh dill and lemon juice if you like a citrusy brightness. Taste and adjust the seasoning with salt and pepper as needed.
8. Serving:
It’s time to enjoy your creation! Plate the chicken thighs alongside the vibrant spring vegetable mixture, making sure to spoon some of those tasty pan juices over the top for extra flavor. Your delicious Pan-Roasted Chicken Thighs with Spring Vegetables is ready to serve!
Enjoy your meal!
Can I Use Bone-In Chicken Thighs for This Recipe?
Absolutely! Bone-in, skin-on chicken thighs are perfect for this recipe because they remain juicy and flavorful during cooking. If you prefer skinless or boneless, just adjust the cooking time as they will cook faster.
What If I Don’t Have Fresh Peas?
No worries! Frozen peas are a great substitute and are super convenient. Just make sure to thaw them before adding to the skillet, or you can toss them in frozen during the last few minutes of cooking for a quick heat-through.
Can I Add Other Vegetables?
Definitely! This dish is versatile, so feel free to include other spring vegetables like carrots, bell peppers, or zucchini. Just keep in mind that cooking times might vary, so add them accordingly to ensure everything is cooked perfectly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through, adding a splash of broth to maintain moisture if needed.
