Well…. it’s been a while. My instincts are to write a long explanation of what got me sidetracked and how I took some time to think about what I want to do next here. The conclusion I came to was to focus on my cooking and sharing more recipes. Less filler, more flavor, so I figure maybe the best thing to do is get right to the food.
I’m purposefully finishing this post up with no time to spare. I am leaving in a couple hours to catch a flight to Seattle for a week of adventures, food & a good friend’s wedding. It’s fitting, since this dish is one that takes some time to prep, but is easy to clean up and walk away from. (You know, like the thoughts in my head lately about the blog.)
I specifically came up with this recipe when I got a new 5qt pan by Chrissy Teigen for Target and wanted to challenge myself to make dinner using it only. This is my one pan plan for a perfect weeknight meal:
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 4 bone-in, skin-on chicken thighs
- 1 red bell pepper, sliced into strips
- 1 yellow onion, halved & sliced
- 6-8 small red potatoes, quartered (bite-sized pieces)
- 2 Tbsp butter
- 1 zucchini, halved lengthwise & sliced
- 1/2 pint cherry tomatoes, halved
- 1 lemon, zest & juice
- Mix the paprika, onion powder, garlic powder, parsley, oregano, basil, thyme, chili powder, salt & pepper together. Split the spice mix in half.
- Rub the chicken thighs all over with half of the spice mix & let it sit for at least an hour to overnight. If you do refrigerate the chicken, remember to take it out a few minutes early and let it come up to room temp before cooking.
- Preheat the oven to 300 degrees.
- On the stove top, put a Tbsp of vegetable oil in a large, deep pan over medium-high. Place the chicken thighs skin side down & cook for 3-4 minutes until it begins to brown. Flip the thighs & cook another 3-4 minutes. Remove from the pan & set aside. (Alternatively, you can also grill the chicken.)
- Reduce the heat to medium. Add the sliced onions & peppers to the pan & cook for 4-5 minutes until tender, stirring occasionally.
- Add the potatoes & butter. When the butter melts, stir in the remaining spice mixture. Reduce heat to a low simmer, cover the pan & cook for 15 minutes.
- Add the tomatoes, zucchini & lemon zest to the pan & stir it together. Place the chicken thighs skin side up in the pan on top of the veggies, being careful not to submerge them. (You want to keep the skin from getting soggy.) Drizzle the lemon juice over everything.
- Cover & cook in the oven at 300 degrees for 15 minutes. Remove the lid & cook an additional 5-10 minutes, until the potatoes are tender & the chicken is golden brown.
The key to this whole thing is keeping the chicken skin as crispy as possible. I personally like to use a grill or a grill pan to really get a good sear on it, but for the sake of the one pan meal, I tried it & it does work pretty well on a hot stovetop situation. Just make sure you let the pan cool a little bit before adding the veggies so you don’t char them.
Chicken thighs can be a little scary for some people, especially with the bone in them. I personally think a chicken thigh is much more attractive on the bone with the skin, but maybe that’s just me. They have more flavor & don’t overcook & dry out nearly as easily as the chicken breast.
This is not only an easy clean up recipe, it’s an economical one too. Chicken thighs are often on sale & always way cheaper. All the spices and dried herbs are pantry staples. Add some veggies and get to it!
I really hope you guys try this one out. Let me know what you think! I’m also super excited to get this post up, go explore Seattle, & then come home to work on all the new recipes & projects I have in mind.
Make sure to follow along on instagram, @thepickygourmet! There should be a lot of fun stuff to see in the PNW this week. Peace out, internet!