Crispy Chicken Thighs With Spring Vegetables | Epicurious

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive.

Preheat oven to 425°F.

Pat chicken thighs dry with paper towels and season with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add chicken thighs skin-side down and cook until golden brown, about 5-7 minutes.

Flip chicken thighs and add garlic, thyme, and rosemary to the skillet.

Transfer skillet to preheated oven and roast for 20-25 minutes, until chicken reaches 165°F.

While chicken is roasting, prepare the vegetables: chop carrots, asparagus, and onion.

In a separate pan, melt butter over medium heat and sauté onion until translucent, about 3-4 minutes.

Add carrots and cook for another 5 minutes, then add asparagus and peas, cooking until tender, about 3-4 minutes.

Remove chicken from oven and let rest for 5 minutes before serving.

Plate the chicken thighs with spring vegetables and drizzle with lemon juice.

Cooking Techniques

Spice Level:

Allergens