Weeknight Chicken with Peas and Carrots
Ingredients
- 1/4 cup extra-virgin olive oil
- 2-3 chicken thighs (Use bone-in with skin or boneless, skinless. Adjust cooking time for bone- in. Room temp for best browning.)
- Kosher salt and freshly ground black pepper
- 1 pound carrots
- 1 cup frozen peas
- 2 garlic (peeled and minced)
- 2 lemons (1 zested (about 1 tablespoon) and both lemons juiced (about 5 tablespoons))
- Soy sauce (For gluten-free substitute coconut aminos,)
- Honey
Instructions
Pat the chicken dry and season with salt and pepper to taste. (See note)
- Preheat the oven to 400 degrees F.
Heat a large high-sided, oven-safe skillet or braiser over medium-high heat. Coat the pan with oil. Place the chicken skin-side down in the skillet. Season with salt (if desired) and pepper.
- Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
- Cut the carrots into bite-sized pieces and set aside.
- Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and garlic and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, About 30 minutes..
Remove the pan from the oven and add the frozen peas, lemon zest, juice. Drizzle with honey and soy sauce and return to the oven to warm for 5 minutes.
Note
If cooking with stainless steel (it's all we use in our kitchen), the chicken should brown more easily if you let it come up to room temperature before starting to cook. (You don't want it to get warm, but to not be refrigerator cold).
One Pan