Spring Chicken
Spring just begun and after a long winter, I had been really wanting something fresh and green. It’s amazing what your body craves depending on the time of the year and how it’s naturally seasonal.
This is also a super easy dish. It’s fresh, healthy, and can be served with anything. We served it with couscous but also mashed potatoes, roasted potatoes pasta, rice… you get the idea, would also be great. You don’t even need anything else. This could very well be a complete meal on its own.
Bonuses: My kids liked this dish too. Not the vegetables, because toddler/Pre-K kid, but the chicken they loved and I didn’t even need to give them ketchup with it. I call that a success.
I also cut up some of the leftover chicken and used it in my salad.
Spring Chicken
Ingredients
- lb bone-in, skin-on chicken thighs
- 1/2 lemon
- 1/3 cup white wine I eye balled this, it was anywhere between 1/4 cup-1/3 cup
- 1 shallot thinly sliced
- 1 bunch asparagus trimmed
- 1 cup fresh peas
- salt/pepper to taste
- cooking spray
Instructions
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Preheat oven to 400 degrees F.
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Lightly spray baking dish with oil. In the baking dish, scatter most of the trimmed asparagus, peas & thinly sliced shallots over the bottom.
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Preheat skillet over medium high heat & lightly spray with cooking oil.
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Pat chicken dry with paper towels & season with salt/pepper to taste.
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Place chicken thighs skin-side down in the skillet. Do not touch! Let chicken sear for 3-4 minutes &/or until skin is golden.
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When skin if golden, flip. Cook another 3-4 minutes.
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When chicken is golden on both sides, carefully add the white wine to the pan. This will loosen up all the flavor from the pan. Squeeze in the juice of the half of a lemon & then place in baking dish. Let this bubble for about a minute, tops.
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Place chicken thighs in the prepared baking dish.
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Pour the lemon wine sauce from the pan over the chicken.
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Place baking dish, uncovered, in the oven on the center rack & cook for 30-40 minutes. Check the chicken for doneness with a thermometer at the 30 minute mark. Keep in mind you already partially cooked it in the pan while searing it.
Recipe Notes
Keep in mind that I tend to eye ball things so my measurements are roughly the amounts that I used. One thing that is great about cooking (vs baking) is that nothing needs to be exact.
Enjoy!