One-Pan Crispy Chicken Dish

This one-pan crispy chicken primavera celebrates spring's freshest vegetables alongside perfectly seared chicken thighs. The skin crisps beautifully while the vegetables gently roast in the flavorful chicken fat, creating a harmonious meal with minimal cleanup.

I first made this dish when I had friends coming over with almost no notice. The combination of golden chicken and vibrant spring vegetables impressed everyone, and now it's my go-to when I want something that looks fancy but requires minimal effort.

Ingredients

• Bone-in, skin-on chicken thighs: The dark meat stays juicy while the skin transforms into a crispy delight. Choose thighs of similar size for even cooking.
• Radishes: These peppery root vegetables mellow and sweeten when roasted. Look for firm radishes with bright green tops.
• Asparagus: The quintessential spring vegetable adds fresh flavor and beautiful color. Choose medium thickness stalks for ideal texture.
• Shallot: Milder than onion but more complex than garlic, shallots provide the perfect aromatic base. Select firm bulbs with no soft spots.
• Frozen petite peas: These sweet little gems require no cooking beyond thawing. Premium frozen varieties often taste better than fresh peas past their prime.
• Goat cheese: The tangy creaminess creates a light sauce when it melts into the hot dish. Room temperature cheese crumbles more easily.
• Fresh herbs: Basil and mint brighten the entire dish. Look for vibrant, unwilted leaves.
• Neutral oil: Provides the initial cooking fat before the chicken releases its own. Avocado or grapeseed oil works well for high-heat cooking.
• Lemon wedges: The final touch of acidity balances the rich chicken and ties everything together. Choose juicy lemons with thin skins.

Step-by-Step Instructions

Preheat the oven:

Position a rack in the center of your oven and set the temperature to 400°F. This moderate heat will cook the chicken through while allowing the vegetables to become tender without burning.

Sear the chicken:

Pour oil into a large ovenproof skillet over medium heat. Season chicken thighs generously on both sides with salt and pepper. Place them skin side down in the pan and let them cook undisturbed for 10 to 14 minutes. Patience is crucial here. Resist the temptation to move the chicken as this extended searing time creates that coveted crispy golden skin. Once gorgeously browned, flip the thighs and cook just briefly on the other side, about 1 minute.

Brown the radishes:

After transferring the partially cooked chicken to a plate, add the halved radishes to the skillet. The pan should contain beautiful chicken fat which will coat and flavor the vegetables. Season with salt and spread them in a single layer, cut side down. Allow them to brown undisturbed for about 5 minutes until they develop a beautiful golden color.

Build flavor with aromatics:

Add the chopped shallot to the pan with the radishes and toss everything together. Cook just until fragrant, about 30 seconds. The shallot adds depth without overwhelming the dish. Next, add the asparagus pieces and gently combine with the other vegetables.

Complete the dish:

Push all the vegetables toward the edges of the pan, creating a clearing in the center. Return the chicken thighs to the pan, positioning them skin side up. The arrangement allows the vegetables to continue cooking in the flavorful juices while the chicken skin stays crispy.

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My favorite part of this dish is watching the goat cheese slowly melt into the hot vegetables, creating little pockets of creamy goodness throughout. My husband always sneaks extra spoonfuls of the vegetables while I'm busy serving, claiming he's "just testing" the final result.

Perfect Pairings

This vibrant spring dish stands beautifully on its own, but it pairs wonderfully with simple carbohydrates that can soak up the flavorful juices. A crusty artisan bread or simple buttered orzo makes an excellent accompaniment without overshadowing the main attraction. For a complete meal, consider serving with a light arugula salad dressed simply with lemon juice and olive oil.

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Make-Ahead Options

While this dish shines brightest when served immediately, you can prepare components ahead of time to streamline the cooking process. Trim and chop all vegetables up to 24 hours in advance, storing them separately in the refrigerator. You can also season the chicken earlier in the day, allowing it to sit uncovered in the refrigerator which helps achieve even crispier skin when cooked.

Seasonal Adaptations

One of the beauties of this recipe is its adaptability throughout the seasons. In summer, substitute zucchini and cherry tomatoes for the asparagus. Fall calls for butternut squash and Brussels sprouts. Winter versions work beautifully with parsnips and leeks. The technique remains the same while the ingredients shift with the seasons, making this a year-round favorite with endless variations.

Frequently Asked Questions

→ Can I use boneless chicken instead of bone-in?

Yes, you can substitute boneless chicken thighs or breasts. However, adjust the cooking time as boneless cuts cook faster than bone-in pieces.

→ What are good substitutes for goat cheese?

If you don't have goat cheese, feta or cream cheese can work as alternatives. They will provide a creamy and tangy flavor to the dish.

→ Can I use frozen vegetables instead of fresh?

While fresh vegetables are recommended for their texture, frozen ones can be used. Just make sure to thaw and drain them beforehand to avoid excess moisture in the pan.

→ What other herbs can I use?

If you don't have fresh basil and mint, herbs like parsley, thyme, or cilantro would complement the dish nicely.

→ How do I know if the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). The juices should also run clear when pierced.