Crispy Oven Baked Chicken Thighs with Summer Vegetables
Ingredients
The chicken
-
6
pieces
bone-in, skin-on chicken thighs
-
1
tablespoon
ghee or cooking fat of choice
-
2
teaspoons
kosher salt
-
to taste
freshly ground black pepper
The vegetables
-
½
cup
thinly sliced shallots
-
1
pound
summer squash, cut into ¼-inch half moons
-
2
cups
cherry tomatoes
-
6
cloves
garlic, peeled and smashed
The broth and seasoning
-
½
cup
bone broth or chicken broth
-
1
tablespoon
aged balsamic vinegar
-
2
sprigs
fresh thyme
-
2
tablespoons
thinly sliced fresh basil
Instructions
- Preheat the oven to 450°F with the rack in the middle position.
- Pat the chicken thighs dry and sprinkle kosher salt on both sides.
- Heat a 12-inch oven-safe skillet over medium-high heat and add ghee.
- Sear the chicken thighs skin-side down for 4 to 6 minutes until browned.
- Flip the chicken and cook for an additional 2 minutes, then transfer to a platter.
- Add shallots to the empty pan and cook for 1 minute until softened.
- Add summer squash and sauté for 3 to 5 minutes until lightly browned.
- Stir in cherry tomatoes and garlic, cooking until fragrant.
- Pour in broth and balsamic vinegar, then add thyme sprigs and bring to a simmer.
- Adjust seasoning with salt if needed, then tuck in the chicken skin-side up.
- Transfer the skillet to the oven and roast for 15 to 20 minutes until chicken reaches 165°F.
- Remove from oven, discard thyme sprigs, and garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
384
Total fat
27g
Total carbohydrates
10g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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