Crispy Chicken Thighs with Spring Vegetables
A delicious one-pan meal featuring crispy-skinned chicken thighs served alongside roasted spring vegetables including asparagus, baby potatoes, and radishes, all finished with a rich wine and anchovy butter sauce.
Ingredients
- •8 piece small bone-in, skin-on chicken thighs (about 3 pounds)
- •2 teaspoons kosher salt, divided
- •1 teaspoon freshly ground black pepper, divided
- •1 pound asparagus, trimmed
- •1 pound baby new potatoes, halved if larger than 1/2"
- •1 bunch bunch radishes (about 1/2 pound), halved
- •2 tablespoons plus 2 teaspoons vegetable oil, divided
- •3 cloves garlic cloves, finely chopped
- •1 tablespoon anchovy paste, or 6 fillets, finely chopped
- •½ cup (1 stick) cold butter, cut into 1-tablespoon pieces, divided
- •½ cup dry white wine
- •1 tablespoon fresh lemon juice
- •1 tablespoon finely chopped parsley
- •to taste plus more for serving
Cooking Instructions
- 1.
Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
10 min
- 2.
Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
15 min
- 3.
Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
17 min
- 4.
When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
10 min
- 5.
Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
8 min
- 6.
Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.
5 min
