In honor of the end of Big Little Lies, we're cooking Big Little THIGHS! Use up carrots and potatoes in this easy one skillet dinner that is brought to life with some fresh lemon, thyme, and garlic. The key to perfectly crispy chicken thigh skin is to let the thighs cook undisturbed so that you don't risk tearing the skin!
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 bone-in, skin-on chicken thighs
1 small bunch carrots, washed and trimmed
6 small potatoes, halved
2 tablespoons fresh thyme
¼ cup dry white wine
½ cup chicken broth
1 lemon, sliced
4 garlic cloves, pressed
Preheat oven to 400F.
Heat oil in a large cast iron skillet over medium high heat. Add chicken thighs, skin side down and cook until skin is golden brown and crispy, about 8 minutes. Flip and cook until other side is slightly browned, another 4 minutes. Remove from pan.
In same skillet, add carrots and potatoes and cook until browned on the outside, about 8 minutes. Add thyme and white wine. Cook until wine is mostly evaporated, about 5 minutes. Add chicken broth, lemon slices and garlic. Add chicken back to pan and transfer to oven. Cook until chicken registers 165F, about 10 more minutes. Season with kosher salt and black pepper, serve immediately.
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