Chief's Special
Discover the irresistible charm of the "Chief's Special," a one-pan masterpiece that's perfect for busy weeknights or special gatherings. Packed with flavor, this hearty dish features golden, crispy chicken thighs nestled atop a medley of tender roasted baby potatoes, carrots, and zucchini, all bathed in a luscious herb butter sauce infused with garlic, rosemary, and thyme. A splash of chicken stock and zesty lemon juice adds depth and brightness, making every bite a perfect balance of savory and fresh. With just 20 minutes of prep time and easy oven roasting, this recipe combines convenience with gourmet flair. Serve it straight from the skillet for a rustic presentation that's sure to impress your guests and satisfy your cravings. Perfect as a comforting family dinner or an elegant centerpiece for entertaining, "Chief's Special" is your new go-to recipe for bold flavors and effortless elegance.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 500 grams baby potatoes (halved)
- 3 medium carrots (peeled and cut into chunks)
- 1 large zucchini (sliced into half-moons)
- 3 tablespoons olive oil
- 50 grams unsalted butter
- 4 pieces garlic cloves (minced)
- 2 teaspoons fresh rosemary (chopped)
- 2 teaspoons fresh thyme (chopped)
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 120 milliliters chicken stock
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt, black pepper, and paprika. Set aside.
Step 3
In a large bowl, toss the baby potatoes, carrots, and zucchini with 2 tablespoons of olive oil, the remaining 0.5 teaspoon of salt, black pepper to taste, and half of the chopped rosemary and thyme.
Step 4
Heat the remaining 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat.
Step 5
Place the chicken thighs in the skillet, skin-side down, and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove the chicken from the skillet and set aside.
Step 6
Add the butter to the skillet. Once melted, stir in the minced garlic, remaining rosemary, and thyme. Cook for 1 minute until fragrant.
Step 7
Pour in the chicken stock and lemon juice, scraping the bottom of the skillet to deglaze any browned bits.
Step 8
Arrange the seasoned vegetables in the skillet in an even layer. Nestle the seared chicken thighs on top of the vegetables, skin-side up.
Step 9
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken thighs are cooked through (internal temperature of 75°C / 165°F) and the vegetables are tender.
Step 10
Carefully remove the skillet from the oven. Spoon some of the herb butter sauce from the bottom of the skillet over the chicken and vegetables for extra flavor.
Step 11
Serve hot, garnished with additional fresh herbs if desired, and enjoy!
Nutrition Facts
| Serving size | (1996.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3154.2 |
| Total Fat 227.5g | 0% |
| Saturated Fat 71.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 846.9mg | 0% |
| Sodium 4449.6mg | 0% |
| Total Carbohydrate 113.6g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 15.4g | |
| Protein 182.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.4mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 4895.9mg | 0% |
Source of Calories