Description
Quick Skillet-Roasted Chicken with Fresh Vegetables is the perfect answer when you want a wholesome, flavorful dinner without spending hours in the kitchen. This one-pan meal combines crispy, golden-brown chicken with tender seasonal vegetables, all cooked together in a hot skillet for maximum flavor. It’s simple enough for a busy weeknight yet impressive enough to serve guests.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 to 2½ pounds total)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 bunch radishes, trimmed and halved
- 4 green onions, sliced into 2-inch pieces
- 1 cup cherry tomatoes (optional)
- 2 tablespoons chopped fresh parsley or thyme
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F and place a large oven-safe skillet over medium-high heat.
- Pat chicken thighs dry and season both sides with kosher salt and black pepper.
- Add olive oil to the hot skillet and place chicken skin-side down. Sear for 6–8 minutes until deep golden brown. Flip and cook 2–3 minutes more.
- Arrange asparagus, radishes, green onions, and cherry tomatoes around the chicken. Lightly season vegetables.
- Transfer skillet to oven and roast for 20–25 minutes until chicken reaches 165°F internally and vegetables are tender.
- Remove from oven, drizzle with fresh lemon juice, sprinkle with herbs, and rest 5 minutes before serving.
Notes
Pat chicken skin dry for crispiness. Avoid overcrowding the skillet. Use a thermometer to ensure chicken reaches 165°F. Cut vegetables evenly for uniform roasting. Rest chicken before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet & Oven
- Cuisine: American