Time: 30 minutes. Need a quick one-pan dinner for two? Roasting all the ingredients together guarantees a well-flavored meal and makes for easy cleanup.
2 tablespoons olive oil
2 chicken thighs with bones and skin (about 6 oz. each)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 small red thin-skinned potatoes, cut into 3/4-in. wedges
1 tablespoon fresh thyme leaves
1 tablespoon finely shredded lemon zest
6 ounces broccoli crowns, cut into florets with stems
How to Make It
Preheat oven to 375°. Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil. Add potatoes to pan around chicken pieces. Cook, covered and shaking pan often, until chicken is golden brown and skin is crispy, about 7 minutes.
Using tongs, turn chicken over and stir any browned potatoes. Sprinkle chicken and potatoes with thyme and lemon zest. Lay broccoli evenly over chicken and potatoes; sprinkle with remaining 1/4 tsp. each salt and pepper.
Put uncovered pan in oven. Cook until potatoes are tender when pierced, stirring once, 15 to 20 minutes.
This recipe was ok. Good for a weeknight. Without realizing it, our chicken thighs were much bigger than the recipe calls for and ended up taking Much longer to cook. 20 mins in the oven was not nearly enough time.
The idea is nice, that it all cooks in just one pan. And i think next time id add onions. This recipe could clearly be adaptable to many different seasonings and vegetables.
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