Lemon-Scented Chicken Thighs with Crispy Croutons and Carrots Recipe
- 1/2 baguette, cut into 1/2-inch cubes
- 3/4 pound small red potatoes, halved
- Canola oil
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
- Kosher salt and cracked black pepper
- 1 large yellow onion, sliced
- 6 garlic cloves, smashed
- 3/4 pound baby carrots
- 2 lemons, cut into wedges
- Small bunch fresh thyme sprigs
Preheat oven to 325° F.
Put the baguette cubes on a baking sheet. Bake until dried out, about 10 minutes. Remove the bread cubes and let cool. Leave the oven on and increase the temperature to 425° F.
Meanwhile, put the potatoes in a pot, cover with salted water and bring to a boil. Cook until barely fork tender, 10 minutes. Drain and let cool.
Set a 14-inch heavy ovenproof skillet over high heat and coat it with canola oil. Season the chicken thighs with salt and pepper. Working in batches, if necessary, sear the chicken, skin side down, until golden brown, 4 to 5 minutes. Flip and cook the second side for 2 minutes. Transfer the chicken to a plate.
Add the onion to the skillet, season with salt and cook until translucent and softened, 1 to 2 minutes. Add the garlic and cook for 1 minute. Add the baguette cubes, potatoes, carrots, lemon wedges and thyme; season with salt and pepper. Toss everything in the fat (add an additional glug of oil if the pan looks dry). Arrange the chicken thighs on top of the vegetable and crouton mixture.
Bake until the thighs are cooked through and reach 160° F on a thermometer inserted into the thickest part of a thigh, about 20 minutes.
To serve, divide the chicken and vegetables evenly among 4 plates or serve the dish family-style at the table.
Reprinted from Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything by Kelsey Nixon.