One Pan Autumn Chicken
Serves: 2-4
Total: 40 min
Prep: 10 min
Cook: 30 min
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Recipe Preparation
- 4 Bone-in, Skin-on Chicken Thighs
- 3 Carrots, thinly sliced
- 1 bunch Radishes, halved
- ¾ lb. Asparagus, chopped
- 4 cloves Garlic, sliced or chopped
- 1 Lemon, halved and sliced
- 1 Tbsp. Fresh Tarragon, chopped
- 2 Tbsp. Fresh Parsley, chopped
- Small bunch of Dill and Parsley
- 1/2 Tbsp. Olive Oil
- 1/2 Tbsp. Butter
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- ¼ cup White Wine or Broth (or a combo of both)
Step Description
1
In a small bowl, combine the garlic, tarragon, parsley, salt, pepper and olive oil. Rub this mixture all over the chicken thighs and allow the thighs to marinate in the fridge for 2-4 hours.
2
Heat the butter in a large skillet or braising pan over medium or medium-high heat. Once very hot, add the chicken thighs skin side down. Sear undisturbed for 3-5 minutes, or until the skin is nicely browned and crispy.
3
Flip the thighs using tongs and cook for another 1-2 minutes. Push the thighs to one side of the pan or remove them, then add in carrots and radishes. Sauté for 1-2 minutes and stir in asparagus.
4
Coat the vegetables in pan juices and nestle the thighs among them. Add the liquid (wine, broth, or both). Set your
ThermoPro TP17
to the poultry setting and desired temperature (165–175°F). Place the probe in the thickest part of a thigh.
5
Transfer the pan to the oven. Once the chicken reaches target temperature, remove from oven and season with a pinch of salt and pepper. Let rest for 10–15 minutes before serving.
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