This one-skillet meal offers up chicken thighs with rich, intense flavor paired with tender springtime veggies. A great meal all season long, the homemade lemon sauce adds a hint of citrus to help add balance. You'll never want to eat chicken the same boring way again!
Ingredients:
- 12 asparagus, cut into thirds
- 2 zucchini, cubed
- 2 squash, cubed
- 1 shallot, finely chopped
- 4 chicken thighs, bone-in with the skin on
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
- ¼ cup chicken stock
- ¼ cup lemon juice
- 2 tablespoons olive oil
Directions:
- Preheat oven to 425°F.
- Over medium heat, add olive oil to the skillet. Once hot, add in asparagus, zucchini, and squash.
- Sauté over medium heat until veggies are soft, then remove from pan and take off heat.
- For crispy skinned chicken, allow the pan to cool. Salt the skin, place the chicken skin side down in the cool pan, and then put the pan on medium high heat.
- Leave chicken skin side down without moving for 7-9 minutes. Check for browning and if it has reached desired level, flip each thigh over and transfer skillet to oven. Roast chicken thighs for 18-20 minutes until internal temperature reaches 165°F. Then you can remove from oven and transfer chicken to a wire rack (or use a paper towel lined plate) skin side up and allow to cool. Once the skillet has cooled from oven, place on medium low heat and add shallot to the chicken juices and fond. Cook, stirring often until shallot is golden brown, about 3 minutes. Then add chicken stock and lemon juice. Stir to emulsify.
- Turn heat off, add butter and parsley. Stir again until melted, and then pour into a container. Return the veggies to the skillet first, followed by the chicken (skin side up), and finally top with pan sauce.
- Serve and enjoy!
