CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Provided by Anna Stockwell
Categories Spring Chicken Asparagus Potato Radish Garlic Anchovy Butter White Wine Wheat/Gluten-Free Dinner Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
- Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
- Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
- When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
- Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
- Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.
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- Preheat oven to 425°F. Heat 2 teaspoons of the oil in a large cast-iron skillet over medium-high. Season chicken with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken, skin-side down, in skillet. Cook until skin in browned and crisp, 5 to 8 minutes. Remove skillet from heat, and transfer chicken to a plate.
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