one pan chicken and vegetables uses one of my fave cooking tips!
I can’t get enough of this one pan chicken and vegetables!
If you’ve ever cooked chicken and vegetables together then you know the magic that occurs when the fat from the chicken begins to coat and roast the veggies.
MAGIC.
Now imagine what that fat would do to a pan of bread cubes.
DOUBLE MAGIC.
These easy one-pan dinner is low-key but high-flavor, thanks to deeply browned chicken breasts, a super hot oven and the deliciousness that occurs when chicken is cooked atop a layer of vegetables and cubed Italian bread.
This is a mostly hands-off dish once you brown the chicken breasts – yet it yields such satisfying results.
You could make this dish with regular skinless breasts but I love a good crispy skin – it adds so much flavor. And if you’ve ever struggled with the skin sticking to the pan, here’s my tried-and-true tip: after about 3 – 4 minutes, gently try to lift the chicken from the pan. If it doesn’t move then it’s not ready. When it moves easily you’ll not only be able to lift it right off but it will be perfectly browned every time. Give it a try!
2 tablespoons unsalted butter
3 tablespoons olive oil
3 skin-on, bone-in chicken breast halves (I like to remove the bones before cooking; you can leave them in if you prefer)
salt and pepper
3 medium or 2 large leeks, thoroughly cleaned and cut into 1″ rounds (white and pale green parts only)
5 medium carrots, peeled and cut on a diagonal into 1″ pieces
2 cups bread cubes from an Italian loaf
2 cloves garlic, minced
1 large lemon, zested and halved
1/4 cup chopped herbs (like mint or parsley), plus sprigs for garnish
Pre-heat the oven to 450 degrees. Heat a large ovenproof skillet over medium-high heat and melt the butter and 1 tablespoon of the oil. Season the chicken generously with salt and pepper. When the butter is melted add the chicken, skin side down, to the skillet and cook till the skin is golden brown (about 5 minutes). Transfer to a plate.
Add the leeks, carrots, bread cubes, garlic and lemon zest to the skillet along with the remaining 2 tablespoons of oil and toss to coat well. Season with salt and pepper and place the chicken – skin side up, along with any accumulated juices – on top. Wash and dry the plate that the chicken was on.
Roast till the chicken is cooked through (160 degrees when a thermometer is inserted into the thickest part), 25 – 30 minutes. Return the chicken to the now-cleaned plate and tent with foil. Give the vegetables and bread cubes a good stir and continue cooking till golden brown (watching carefully to avoid burning), about 10 minutes. Remove from oven and stir in the chopped herbs and the juice from half the lemon.
Squeeze the other lemon half over the chicken and serve with the vegetables.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/05/25/one-pan-chicken-and-vegetables/
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
