One-Pan Crispy Chicken Primavera
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A dinner recipe that captures the meaning of a "homecooked and cozy" meal.
Ingredients
This recipe was sourced from Delish. For more delectable dishes, browse through our forum here.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 12 oz radishes, stemmed, halved
- 1 shallot, finely chopped
- 6 oz asparagus, trimmed, sliced into 2" pieces
- 1/2 cup frozen petite peas, thawed
- 2 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh mint
- 1 tbsp neutral oil
- 2 oz goat cheese
- 2 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Lemon wedges, for serving
- Place a rack in center of oven; preheat to 400°. Into a large ovenproof skillet, pour oil. Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper and arrange in pan skin side down. Cook over medium heat, undisturbed, until chicken skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked through). Transfer to a plate.
- In same skillet over medium-high heat, season radishes with remaining 1 teaspoon salt and stir to coat in schmaltz. Spread in a single layer, cut side down, and cook, undisturbed, until golden brown on the bottom, about 5 minutes.
- Add shallots and toss with radishes. Cook, stirring, until fragrant, about 30 seconds. Add asparagus and gently toss to combine. Push vegetables to edges of pan and nestle chicken in the center, skin side up.
- Transfer skillet to oven and roast until radishes are tender and chicken is nearly cooked through, 8 to 10 minutes.
- Add peas to skillet, scattering around chicken. Continue to roast until peas are warmed and chicken is fully cooked through, about 5 minutes more.
- Arrange chicken and vegetables on a platter. Sprinkle with goat cheese, basil, and mint. Serve with lemon wedges alongside.
A cozy and warm dish perfect for spring. Image Credit: Delish
This recipe was sourced from Delish. For more delectable dishes, browse through our forum here.
