Crispy Baked Chicken Thighs with Summer Vegetables

Crispy Baked Chicken Thighs with Summer Vegetables

from nomnompaleo.com
50 min

This one-pan meal combines crispy baked chicken thighs with tender summer vegetables like zucchini and cherry tomatoes into a Whole30-friendly, keto, and paleo dinner that’ll win over your whole family!

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. 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. 2

    Heat a 12-inch oven-safe heavy bottomed skillet over medium high heat. When the pan is hot, swirl in the ghee.

  3. 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. 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. 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. 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. 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. 8

    Pour in the broth and balsamic vinegar and stir well to combine. Add the thyme sprigs.

  9. 9

    Bring to a simmer and taste and adjust sauce for seasoning with more salt if needed.

  10. 10

    Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.

  11. 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. 12

    Remove the skillet from the oven. Discard the thyme sprigs and garnish with fresh basil. Serve immediately!