Chicken Thighs with Spring Vegetables
Hearty chicken and healthy veggies, together in harmony.
- 2 tbsp olive oil
- 4 bone-in, skin-on chicken thighs
- 1 tbsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp salt
- 1 pkg potato gnocchi
- 6 oz baby carrots halved lenghtwise
- 1 small yellow squash cut into half-moon slices
- 1 small zucchini cut into half-moon slices
- 1 medium leek cleaned and thinly sliced
- 1 cup chicken stock
- 1 tsp lemon zest plus 3 tbsp fresh juice
- 6 tbsp butter unsalted
- 1 cup frozen English peas thawed
- 2 tbsp fresh flat-leaf parsley coarsely chopped
Crank the oven to 350°F. Heat 1 tablespoon of the oil in a large skillet, and sprinkle the chicken thighs with coriander, pepper, and 1 teaspoon of the salt. Add the chicken to the hot oil, skin side down, and cook without touching it until the skin is deeply browned and crispy. Turn 'em over, and cook until mostly cooked through. Transfer the chicken to a baking sheet, and bake in the preheated oven for 10 minutes.
While the chicken does its thing, prepare the gnocchi according to package directions for boiling. Drain and set aside.
Without wiping the skillet from the chicken thighs, add the remaining tablespoon oil over medium-high. Add carrots, squash, zucchini, and remaining 1/2 teaspoon salt, and cook, stirring occasionally until the squash starts to brown. Then add the leek, and cook, stirring occasionally, until it's slightly softened. Add the chicken stock and lemon juice, and stir to remove any browned bits from the bottom of the skillet. Bring just to a boil, and adjust the heat to medium-low. Cook until liquid slightly thickens and carrots are tender. Add butter, peas, and lemon zest, and stir until butter melts and peas are warmed through. Finally, add the drained gnocchi to the mixture, and stir to incorporate. Serve vegetable mixture with the chicken thighs, and sprinkle with parsley.