Herbed Chicken with Spring Vegetables

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 servings

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
Watch how to make this recipe.
  • 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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