Skillet Crispy Baked Chicken Thighs with Summer Vegetables
- Yield 6 people
- Prep 15 minutes
- Cook 35 minutes
Skillet Crispy Baked Chicken Thighs with Summer Vegetables sits in the Chicken section of Regbie. The card serves 6 people. The amounts and the method are both written on this page.
Ingredients
Yield: 6 people
- 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
Method
Warm 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. Scatter kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
Warm a 12-inch oven-safe heavy bottomed skillet over medium a hot burner. When the pan is hot, swirl in the ghee.
Tip in 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.
When the skin is golden brown, flip the pieces over and cook for 2 minutes more. Then, move 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.)
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. Leave stirring occasionally, until slightly softened, about 1 minute.
Turn the heat to medium and toss in the summer squash and a sprinkle of salt. Cook stirring occasionally, until the squash is lightly browned and tender, about 3 to 5 minutes.
Stir in the cherry tomatoes and garlic cloves. Leave until garlic is fragrant and some of the tomatoes have burst, about 1 minute.
Tip in the broth and balsamic vinegar and stir well to combine. Tip in the thyme sprigs.
Raise to a gently bubble and check the seasoning and adjust sauce for seasoning with more salt if needed.
Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.
Move 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.
Lift the skillet from the oven. Discard the thyme sprigs and finish with fresh basil. Plate while it is hot!
