On the menu tonight – Pan Roasted Chicken with Summer Vegetables!
It only takes about an hour for this really simple and delicious meal to come together.
The recipe that inspired this dish calls for chicken breast, but I prefer thighs. I think the thighs are more flavorful, they don’t dry out as easily as the chicken breast, and since they are usually a little smaller, I think they make portioning easier. But you do you! 🙂
One of the things I like most about this dish is that there isn’t really anything fussy you need to do as far as technique. It’s a pretty rustic dish so the cuts on your veggies don’t have to be exact. That said, it helps if the veggies are cut to similar sizes so they cook evenly.
I hope you will try this dish and let me know what you think!
Pan Roasted Chicken with Summer Vegetables
(1 votes, average: 5.00 out of 5)
Loading...Pan Roasted Chicken with Summer Vegetables
Ingredients
- 1.5 - 2lbs chicken thighs (bone-in, skin on)
- 3 Tbsp olive oil, divided
- 2 Tbsp Herbes de Povence (if you don't have this, you can make it yourself with equal parts dried rosemary, thyme, oregano, savory, and marjoram)
- 6 cloves garlic, smashed and peeled
- 1 medium onion, halved and sliced about 1/4 in thick
- 1 yellow, orange, or red bell pepper, sliced in to strips
- 1 pint grape tomatoes
- 1 small zucchini halved lengthwise and sliced crosswise about 1/4 in thick OR slice 1/4 in rounds
- 1/4 cup capers drained, plus 1 Tbsp of the brine
- 1/2 cup dry vermouth
- 1 cup lightly packed fresh basil, torn (optional)
- Kosher salt
- Freshly ground pepper
Instructions
Pre-heat the oven to 475 degrees with the rack in the middle of the oven
Season the chicken on both sides with Kosher salt and freshly ground pepper and set aside
In a large mixing bowl, stir together two tablespoons of extra virgin olive oil, the herbes de Provance, 1/2 tsp Kosher salt, and 1 tsp of freshly ground pepper.
Add the garlic, onion, bell pepper, tomatoes, zucchini, and capers (including the brine) and set aside.
Pre-heat a 12 cast iron or oven-safe skillet over med-high heat
Add a Tbsp of extra virgin olive oil and when it shimmers, add the chicken thighs with the skin side down
Let it go - DO NOT TOUCH for 5-8 minutes to let the skin get nice and crispy
Remove the chicken and put on a large plate
Pour all but about a tablespoon of the oil and fat in the pan to a bowl, then add the vermouth to the pan
Bring the vermouth to a boil over med-high heat and scrape up any brown bits from the pan
Reduce to about two tablespoons, about 2 minutes
Add the vegetables to the pan and stir them around to an even layer
Let the veggies cook for about 2-3 minutes, give them a stir and then start adding the chicken back to the pan
Put the chicken in the pan, skin side up and pour in any juices from the plate
Transfer the skillet to your pre-heated oven and cook for 25-30 minutes (check the thickest piece has a temp of about 160 degrees F)
Remove the pan from the oven, don't forget that handle will be HOT, and either transfer to a serving platter
Set the skillet over high heat to let the juices thicken and reduce a little, about 2 minutes
Taste and season with salt and pepper if needed
Pour over the vegetables
Sprinkle the entire dish with the torn basil if using
