Chicken and Veggie Skillet with Fresh Herbs
A vibrant and wholesome one-pan meal featuring tender chicken thighs and a medley of root vegetables, all infused with aromatic fresh herbs. Perfect for a cozy weeknight dinner.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon Miss Brown’s House Seasoning or substitute with a blend of salt, pepper, garlic powder, and paprika
- 2 tablespoons Dijon mustard
- 2 small beets peeled and cut into 1/2-inch chunks
- ½ bunch rainbow carrots peeled and cut into 1-inch chunks
- ½ cup parsnip peeled and cut into 1-inch chunks
- ½ red onion sliced
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 1 sprig fresh tarragon
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the chicken: Rub the chicken thighs with Dijon mustard and season with Miss Brown’s House Seasoning or your preferred spice blend.
- Sear the chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5–7 minutes until the skin is crispy. Flip the chicken and cook for an additional 5 minutes.
- Add vegetables: Add the beets, carrots, parsnip, and red onion to the skillet around the chicken. Drizzle with the remaining tablespoon of olive oil.
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- Add herbs: Tuck the sprigs of rosemary, sage, thyme, and tarragon around the chicken and vegetables.
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- Roast: Transfer the skillet to the preheated oven and roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Remove the skillet from the oven. Discard the herb sprigs. Serve the chicken and vegetables hot, garnished with additional fresh herbs if desired.
Notes
- Feel free to substitute the root vegetables with others like sweet potatoes or turnips based on availability.
- For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
- This dish pairs wonderfully with a side of quinoa or a crisp green salad.