Skillet Chicken & Root Vegetables with Thyme
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 1 mediumyellow onion
- 3 mediumcarrots
- 1 poundpotatoes
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1½ cupchicken broth
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Peel and dice 1 medium yellow onion into 1-inch pieces.
- 02
Scrub 3 medium carrots, peel if desired, and cut diagonally into 1 1/2-inch chunks.
- 03
Scrub 1 pound potatoes and cut into 1 1/2-inch cubes.
- 04
Mince 4 cloves garlic.
Method
- 01
Pat the chicken thighs dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown the chicken skin-side down for 4–5 minutes until golden, then flip and brown the other side for 2–3 minutes. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the skillet. Add the onion and cook for 3 minutes, stirring, until softened. Add the garlic and cook for 1 minute until fragrant.
- 04
Return the chicken to the skillet, nestling it among the vegetables. Pour the broth around (not over) the chicken. Scatter the thyme sprigs on top. Cover, reduce heat to medium-low, and simmer for 25–30 minutes, until the chicken is cooked through (an instant-read thermometer should read 165°F at the thickest part).
- 05
Uncover, increase heat to medium, and simmer for another 5 minutes to reduce the liquid slightly and concentrate flavors. Taste and adjust salt and pepper. Serve the chicken and vegetables in bowls with the pan sauce spooned over.
Spice Tips
For warmth, stir in 1/2 teaspoon smoked paprika or a pinch of cayenne when you add the garlic. A squeeze of fresh lemon juice at the end brightens the dish without adding cost.
Leftovers keep for 3 days in the fridge and reheat beautifully. Skin-on chicken thighs are inexpensive and stay moist; drumsticks work too.