How To Make Skillet Chicken Thighs With Greens
Skillet chicken thighs is a warm and cozy dinner dish cooked with fresh vegetables, flavorful lemon broth and served on top of Swiss chard.
Serves:
Ingredients
- 8chicken thighs,(3 ounces) bone-in, skin-on
- ½tspsalt
- ⅛tsppepper
- 2tbspolive oil
- 1½lbsYukon Gold potatoes,about 4 medium, cut into 1-inch chunks
- 12ozbaby carrots
- 3garlic cloves,whole unpeeled, smashed with the flat of a knife to break the skin
- 1bunchSwiss chard
- 1½cupschicken stock
- 1tbspdijon mustard
- 1lemon,grated, finely zest
- ½tspdried thyme
- ½lemon,juiced
- ¼cupparsley,chopped
Instructions
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Preheat the oven: Preheat the oven to 400 degrees F.
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With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.
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Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.
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In a large ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down.
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Cook on the skin side only for about 5 minutes without disturbing it or until the skin lightly browns. Transfer to a plate. Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
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In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.
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Add the chard stalks, smashed garlic, and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with thyme.
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Transfer the pan to the oven. Roast, uncovered for 30 minutes or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.
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Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil.
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Stir the chard leaves into the skillet and cook for 2 to 3 minutes or just until wilted. Remove the garlic cloves.
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Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley.
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Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.
Nutrition
- Calories: 760.87kcal
- Fat: 48.46g
- Saturated Fat: 12.54g
- Trans Fat: 0.22g
- Monounsaturated Fat: 21.59g
- Polyunsaturated Fat: 9.70g
- Carbohydrates: 32.32g
- Fiber: 6.02g
- Sugar: 5.79g
- Protein: 48.48g
- Cholesterol: 253.99mg
- Sodium: 730.60mg
- Calcium: 103.65mg
- Potassium: 1531.27mg
- Iron: 5.07mg
- Vitamin A: 693.01µg
- Vitamin C: 58.11mg
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