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Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

Photo: Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 baguette, cubed
  • 12 ounces small red new potatoes, halved
  • Canola oil
  • 8 bone-in chicken thighs, skin on
  • Kosher salt and freshly cracked black pepper
  • 1 large yellow onion, sliced
  • 6 cloves garlic, peeled and smashed
  • 12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed
  • 2 lemons, cut into wedges
  • 1 small bunch fresh lemon thyme or thyme sprigs
  • Fresh parsley leaves, for garnish
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Directions

Preheat the oven to 325 degrees F.

Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.

Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve.

Turn up the oven temperature to 425 degrees F.

Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.

Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.

Garnish with parsley and serve.

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4

Newest Ratings and Reviews

Read all 12 reviews

  • on May 04, 2013

    Flag

    very delicious, it's a one pot meal for our family. just added spring salad to the table with a simple dressing and everything is complete. this is how i want my chicken to taste. i love lemons and i would put them in anything i eat. i was not able to get lemon thyme though just used thyme sprigs. thanks kelsey.

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  • on March 26, 2013

    Flag

    I made this tonight and it was easy and smelled amazing. I made it for a family dinner and they all agreed it was great. The thyme and lemon make the dish.

    people found this review Helpful.
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  • on March 26, 2013

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    This was really easy recipe and it was delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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