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Skillet Chicken Thighs with Potatoes, Carrots, and Greens
Skillet Chicken Thighs with Potatoes, Carrots, and Greens
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Tender skillet chicken in zesty lemon broth, nestled with Swiss chard, potatoes, and carrots. A comforting bistro-style favorite.
Ingredients:
  • 8 (about 3 pounds) bone-in, skin-on, chicken thighs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 pounds (about 4 medium) Yukon Gold potatoes, cut into 1-inch chunks
  • 12 ounces baby carrots
  • 3 whole, unpeeled cloves garlic, smashed with the flat of a knife to break the skin
  • 1 bunch Swiss chard
  • 1 1/2 cups chicken stock
  • 1 tablespoon Dijon mustard
  • Finely grated zest of 1 lemon
  • 1/2 teaspoon dried thyme
  • Juice of 1/2 lemon
  • 1/4 cup chopped parsley
Instructions:
  • Preheat the oven to 400°F.
  • Prepare the chicken thighs: Trim any excess skin and fat using scissors or a sharp knife. Season both sides with salt and pepper.
  • Separate the chard stalks from the leaves by tearing or cutting them. Chop the stalks into 1-inch pieces and slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separated.
  • Sear the chicken, potatoes, and carrots: Heat oil in a large ovenproof skillet over medium-high heat. Add chicken skin side down and cook for 5 minutes until skin is lightly browned. Transfer chicken to a plate. Add potatoes and carrots to the skillet and cook for 5 minutes until lightly browned. Prepare the braising liquid: Whisk together chicken stock, mustard, and lemon zest in a bowl or measuring cup.
  • Lay the chard stalks and smashed garlic in the skillet with the vegetables. Place the chicken pieces on top and season with thyme before pouring in the braising liquid.
  • Place the pan in the oven and roast uncovered for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove from the oven.
  • Gently place the chard leaves into the skillet and cook for 2-3 minutes until wilted, then remove the garlic cloves. Taste the broth and add more salt, if desired. Boil the liquid in the skillet over high heat. Transfer the chicken thighs to a plate.
  • Presentation: Place the chicken over the vegetables, then drizzle with lemon juice and garnish with parsley. Serve directly from the skillet or transfer to a serving platter. Enjoy as is or pair with a fresh salad.

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