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Recipe

Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

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Scott Phillips

Servings: three to four.

We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make it a meal you’ll want to savor.

Ingredients

  • 6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1/2 lb. green beans, stem ends trimmed (2 cups)
  • 10 oz. cherry or grape tomatoes (2 cups)
  • One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
  • 1/2 cup pitted Niçoise or Kalamata olives
  • 2 large cloves garlic, sliced about 1/8 inch thick
  • 3/4 cup dry white wine
  • 1 tsp. unsalted butter (optional)
  • 1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 460
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 90
      Sodium (mg): 690
      Carbohydrates (g): 12
      Fiber (g): 3
      Protein (g): 26

Preparation

  • Position two racks near the center of the oven and heat the oven to 425°F. Heat a 10- to 11-inch heavy, ovenproof skillet over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbs. of the oil into the hot skillet and swirl to coat. Arrange the chicken thighs skin side down in the pan and cook until the skin is golden brown, about 7 min. Turn the chicken over. If a lot of fat has accumulated, carefully spoon it off and discard.
  • While the chicken browns, toss the beans, tomatoes, onion, olives, and garlic in a large bowl with the remaining 2 Tbs. oil. Season with 3/4 tsp. salt and several grinds of pepper and spread the vegetables on a rimmed baking sheet.
  • Put the skillet of chicken and the baking sheet with the vegetables in the oven, with the chicken on the higher rack. Roast the chicken until a thermometer inserted in the center of a thigh registers 170°F, 18 to 20 min. Continue to roast the vegetables until very soft and beginning to brown, 8 to 12 min. more.
  • Meanwhile, remove the skillet from the oven and transfer the chicken to a plate. Spoon off and discard as much fat as possible from the chicken juices, add the wine, set over high heat, and boil until reduced to about 1/4 cup sauce, 4 to 6 min.; it should be syrupy and concentrated in flavor. Swirl in the butter, if using.
  • Remove the vegetables from the oven and toss them with the basil. Divide the vegetables among four plates. Arrange one or two chicken thighs on the vegetables and drizzle with the pan sauce. Serve immediately.

Finish the meal with more comfort food: Try an Apple-Blackberry Crisp or use the Recipe Maker to create your own fruit crisp recipe.

Reviews

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Reviews

  • Jerilynn | 11/06/2013

    Easy and Delicious! Will definitely make this again. May try adding additional veggies.

  • MidwesternFoodie | 09/09/2012

    When you wake up the next morning thinking about the dinner you had last night you know it's a great recipe! I used a cut up chicken (put the veggies and the breasts in for 10 min then added the thighs and drummies). I set the temp to 400* and cooked 30 min total. Perfect. The olives are fantastic. We did not find this too salty, perfect in fact. (I used all kosher salt.) Beautiful presentation also. Would be great for company. Served with crusty bread and a Sancerre.

  • User avater
    MissyU | 09/03/2012

    This recipe is delicious and comes together easily to make a beautiful dish. I will definitely make this again! Served with rice to soak up the wonderful sauce.

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