Baked Chicken Thighs with Spring Vegetables
Get a taste of spring with this flavorful baked chicken and vegetable dish! Tender chicken thighs are paired with a medley of fresh spring vegetables, including swiss chard, baby carrots, and new potatoes. The vegetables are tossed in a tangy dijon mustard, garlic, and herb dressing before being baked to perfection. This dish is sure to become a new family favorite.
6-8 Chicken Thighs | Bone in, skin on
½ tsp Salt
1/8 tsp Pepper
2 tbsp Olive Oil
1 ½ lbs Potatoes (We used red new potatoes)
12 oz Baby Carrots
3 whole Garlic Cloves (pickled will work fine here)
1 bunch Swiss Chard
1 ½ cups Chicken Stock
1 tbsp Dijon Mustard
Lemon Zest | Finely Grated
½ tsp Dried Thyme
Juice of ½ Lemon
¼ cup Chopped Parsley
*Notes from the Kitchen
One of our favorite meals! It includes SHF feta, yogurt and local bread. This dish is great to reheat if you prepare ahead.
Do not hold anything in cast iron overnight. It is best once a recipe is cooked to serve it or if the meal was cooked ahead then transfer to a storage container until time to serve.
Preheat oven to 400 degrees F.
Trim and season the chicken thighs ( I used the same recipe as for the spatchcock chicken and brined overnight.
Prep the chard stalks and leaves by trimming the ends and then rough chopping the chard.
I use the stalks, but I keep them separate.
Brown the chicken on one side. In a large cast iron skillet heat the oil.
Once it is hot, add the chicken with the skin side down.
Cook for 5-10 minutes, undisturbed, until the skin browns.
Transfer to a plate.
If you want to double the number of thighs this recipe will work up to 8 pieces.
If your skillet isn’t large enough to sear 8 at a time do them in batches.
Once the chicken is brown on one side, remove from the skillet.
Add the potatoes and carrots and cook until lightly brown.
Once they are slightly brown add the chard stalks, garlic and the braising liquid (stock, mustard, lemon zest) to the pan.
Set the chicken thighs on the top of the veggies and sprinkle with thyme.
Roast in the oven for 30 minutes or until the chicken is cooked through and veggies are tender. Remove the pan from the oven.
Add chard leaves.
Transfer the chicken thighs to a plate.
Taste the broth and add seasonings to taste.
Set the skillet over high heat and bring liquid to a boil.
Stir in the chard leaves and wilt the leaves (2 minutes).
Remove the garlic cloves.
To serve, set the chicken on top of veggies and squeeze the lemon over the chicken.
Garnish with parsley or other herbs.
Serve from the skillet or transfer to a storage container for later.