Crispy Baked Chicken Thighs with Summer Vegetables
Ingredients
- ▢ 6 chicken thighs bone-in
skin-on
- ▢ Diamond Crystal kosher salt
- ▢ 1 tablespoon ghee or avocado oil or extra virgin olive oil
- ▢ freshly ground black pepper
- ▢ ½ cup thinly sliced shallots
- ▢ 1 pound summer squash cut into ¼-inch half moons
- ▢ 2 cups cherry tomatoes
- ▢ 6 garlic cloves peeled and smashed
- ▢ ½ cup bone broth or chicken broth
- ▢ 1 tablespoon aged balsamic vinegar
- ▢ 2 fresh thyme sprigs
- ▢ 2 tablespoons thinly sliced fresh basil
Directions
- 1
Heat the oven to 450°F with the rack in the middle position. While the oven is heating up, pat the chicken dry with paper towels. Sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
- 2
Heat a 12-inch oven-safe heavy bottomed skillet over medium high heat. When the pan is hot, swirl in the ghee.
- 3
Add the chicken pieces skin-side down in the hot pan. Sear, undisturbed, until nicely browned and crispy, about 4 to 6 minutes. While the skin is crisping, add some freshly ground black pepper to the meaty side.
- 4
When the skin is golden brown, flip the pieces over and cook for 2 minutes more. Then, transfer the chicken to a platter. (Note: The chicken is not ready to eat at this point. You need to finish cooking it in the oven.)
- 5
Turn the heat off and add the shallots to the empty pan. It’s plenty hot and you don’t want to burn the shallots. Cook, stirring occasionally, until slightly softened, about 1 minute.
- 6
Turn the heat to medium and toss in the summer squash and a sprinkle of salt. Saute, stirring occasionally, until the squash is lightly browned and tender, about 3 to 5 minutes.
- 7
Stir in the cherry tomatoes and garlic cloves. Cook until garlic is fragrant and some of the tomatoes have burst, about 1 minute.
- 8
Pour in the broth and balsamic vinegar and stir well to combine. Add the thyme sprigs.
- 9
Bring to a simmer and taste and adjust sauce for seasoning with more salt if needed.
- 10
Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.
- 11
Transfer the pan to the hot oven and roast the chicken for 15-20 minutes. The dish is ready when the internal temperature of the chicken reaches at least 165°F (aim for 150°F to 155°F for chicken breast) and the vegetables have softened into a chunky sauce.
- 12
Remove the skillet from the oven. Discard the thyme sprigs and garnish with fresh basil. Serve immediately!
Crispy Baked Chicken Thighs with Summer Vegetables
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About this Recipe
Craving a truly satisfying, healthy dinner that practically makes itself? This Crispy Baked Chicken Thighs with Summer Vegetables recipe delivers big on flavor and convenience, promising a delicious meal that’s also Whole30-friendly, keto, and paleo.
Why This One-Pan Meal Works
This recipe shines thanks to its ingenious one-pan approach, which not only minimizes cleanup but also creates layers of flavor. By baking bone-in, skin-on chicken thighs alongside fresh summer vegetables, you achieve incredibly crispy skin and wonderfully juicy meat. The vegetables, like tender summer squash and bursting cherry tomatoes, cook perfectly in the savory chicken drippings and aromatic broth, absorbing all that goodness.
What to Expect on Your Plate
Imagine biting into perfectly crisp chicken skin giving way to succulent, tender chicken meat, all infused with hints of garlic and thyme. Alongside, you’ll find sweet, softened cherry tomatoes that burst with flavor, and delicate, tender summer squash. The aged balsamic vinegar adds a delightful tangy depth, beautifully complementing the fresh basil finish. It’s a harmonious balance of textures and tastes, creating a hearty yet light meal that feels both comforting and remarkably fresh.
Customization & Variations
While this recipe is fantastic as written, you have options to tailor it to your pantry. You can swap between ghee, avocado oil, or extra virgin olive oil based on your preference or what you have on hand. Similarly, either bone broth or chicken broth will work well to create the flavorful pan sauce. Feel free to adjust the amount of smashed garlic or thinly sliced shallots to your taste, or explore different varieties of summer squash like yellow squash or pattypan squash in addition to zucchini.
This vibrant dish is a complete meal on its own, perfect for busy weeknights or a relaxed weekend dinner. Serve it straight from the pan for a rustic, family-style presentation that everyone will love.