One-Pan Crispy Chicken Primavera (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 Tbsp neutral oil
02 -
4 bone-in, skin-on chicken thighs (about 2 lb)
03 -
2 1/2 tsp kosher salt
04 -
1/2 tsp freshly ground black pepper
05 -
12 oz radishes, stemmed, halved
06 -
1 shallot, finely chopped
07 -
6 oz asparagus, trimmed, sliced into 2" pieces
08 -
1/2 cup frozen petite peas, thawed
09 -
2 oz goat cheese
10 -
2 Tbsp finely chopped fresh basil
11 -
2 Tbsp finely chopped fresh mint
12 -
Lemon wedges, for serving
# Instructions:
01 -
Place a rack in the center of the oven and preheat to 400°F (200°C). Heat oil in a large ovenproof skillet over medium heat. Season chicken on both sides with 2 teaspoons of salt and 1/2 teaspoon of pepper. Arrange chicken in the pan skin side down, and cook undisturbed until the skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and cook for an additional minute until browned but not fully cooked through. Transfer chicken to a plate.
02 -
In the same skillet over medium-high heat, season radishes with the remaining 1/2 teaspoon of salt and stir to coat in schmaltz. Spread radishes in a single layer, cut side down, and cook undisturbed until golden brown on the bottom, about 5 minutes.
03 -
Add shallots to the skillet, tossing with radishes, and cook for about 30 seconds until fragrant. Stir in the asparagus and gently toss to combine.
04 -
Push the vegetables to the edges of the pan and nestle the chicken in the center, skin side up. Transfer the skillet to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes.
05 -
Sprinkle the dish with goat cheese, fresh basil, and mint. Serve with lemon wedges on the side.
# Notes:
01 -
For crispier chicken skin, avoid crowding the pan when initially searing.
02 -
Make sure radishes are cut evenly for even caramelization.