Herbed Chicken with Spring Vegetables

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Spring Forward

Rated: 5 stars out of 5Rate itRead users' reviews (38)

Cook Time:
30 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

Directions

Preheat the oven to 375 degrees F.

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas

and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.

Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

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Comments & Reviews

recipe Herbed Chicken with Spring Vegetables
null null, null 10-02-2009
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Flavor Town!
Rated: 5 stars out of 5

I have made this chicken probably five times now. Each time gets better as I get more comfortable and confident with the... recipe. Last night, my husband actually said, "Wow, this is flavor town." What a compliment! On a few occasions, I've made only the chicken with skinless, boneless breasts and served it with a green salad and linguini pasta with homemade pesto sauce (also Giada's recipe). Last night, however, I made the herbed chicken with the spring vegeatables in its succulent sauce and served it with stuffing. Yes, stuffing in October. Flavor town...Read more
recipe Herbed Chicken with Spring Vegetables
Ivy Paramus, NJ 04-29-2009
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Yum!
Rated: 5 stars out of 5

This was a delicious meal! My husband and son absolutely loved it. I did make the mistake of using ground thyme instead of... chopped thyme, and the herbs ended up tasting way too strong. It still tasted yummy though. So next time, I will use chopped thyme! Also, when I was reducing the sauce by a half, it took longer than 5 minutes I must say. But, everything else tasted delicious! The chicken, the sauce, the carrots! I even used just simple onions instead of the cipillio onions, and they still turned out wow! So, I would definitely recommend this recipe to anyone!Read more
recipe Herbed Chicken with Spring Vegetables
Stefani Wyomingo, OH 04-29-2009
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Loved it!!!
Rated: 5 stars out of 5

This was a hit with my picky family. My mom actually requested that I make this again. I try to encourage them to eat... healthier, but they usually just want fat and sugar. I made this with boneless, skinless chicken breast and just used the herb mix as a rub. It turned out great. As for the veggies, the carrots do need a bit more time to soften, but I cut them in half lengthwise to help with that. Simple and delicious recipe!Read more
recipe Herbed Chicken with Spring Vegetables
null null, null 04-22-2009
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Lackluster
Rated: 3 stars out of 5

I made this recipe almost completely to the T, but it cameout a little lackluster. I feel like if there had been more garlic,... the chicken would have had more flavor. I admit that I just slightly overcooked the chicken and that made it a little dry, but at the same time the flavor was very lackluster. The herbs had very little depth and while very present and flavorful, they did not wow me or have a dynamic taste. The vegetables worked very well. I'm pretty health conscious, so I used low sodium chicken broth and took away from a little of the flavor I imagine. The herbs that came off of the chicken during browning the skin added a nice flavor to the vegetables. I probably would not cook this again. I'm giving the dish 3 stars because it very well could have been user error, but it was nice a dynamic or flavorful dish.Read more
recipe Herbed Chicken with Spring Vegetables
Anonymous 09-24-2008
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Next time no fennel
Rated: 4 stars out of 5

This turned out good but next time I would eliminate the fennel. I didn't know what fennel was and bought it just for this... recipe. I even used less than a teaspoon but the flavor was so overpowering. I used all chicken thighs bc I don't like how dry breasts are. My bf doesn't like chicken and he liked this dish, but could have gone without the "licorice taste" from the fennel.Read more
recipe Herbed Chicken with Spring Vegetables
Jodi Geismar, LA 09-17-2008
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family didn't like
Rated: 2 stars out of 5

I found the dish very greasy. I spooned out over half the fat before sauteing the veggies. Also, my family didn't like the... fennel seeds. It took much longer for the chicken to cook than the recipe said (more like 30 min in the oven) and the veggies were too crunchy for us even after 20 min.Read more