One Pan Spring Chicken Skillet
- 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)
1. In a small bowl, combine the garlic, tarragon, parsley, salt, pepper and olive oil.
2. Rub this mixture all over the chicken thighs and allow the thighs to marinate in the fridge for 2-4 hours.
3. Heat the butter in a large skillet or braising pan over medium or medium-high heat, depending on the type of pan you are using.
4. Once very hot, add the chicken thighs skin side down in the pan.
5. Allow them to sear undisturbed for 3-5 minutes, or until the skin is nicely browned and getting crispy.
6. Flip the thighs over using tongs and allow them to cook for another 1-2 minutes on the other side.
7. Depending on the size of your pan, either push the thighs to one side of the pan or remove them and add in the carrots and radishes.
8. Sauté them in the pan juices for 1-2 minutes and stir in the asparagus pieces.
9. Coat the vegetables in the pan juices and arrange the thighs so they are nestled in the pan with the vegetables surrounding them.
10. Add the liquid of your choice (white wine, broth, or a combination of both) to the pan.
11. Set your ThermoPro thermometer to the poultry setting and adjust it desired temperature (chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, although for texture purposes some like chicken thighs to be cooked between 170-175 degrees).
12. Place the temperature probe in the thickest part of the thighs and transfer the pan to the oven. Once the chicken reaches the goal temperature, remove the pan from the oven and season everything with a pinch of salt and pepper.
13. Allow the chicken to rest for 10-15 minutes before enjoying.