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Herbed Chicken with Spring Vegetables

 

.
29

Yield

6

servings

Prep

16

min

Cook

32

min

Ready

50

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

¼ cup thyme
fresh and chopped
*
¼ cup parsley leaves
fresh and chopped
3 cloves garlic
minced
1 teaspoon fennel seeds
¼ teaspoon red pepper flakes
*
1 x kosher salt
*
1 x black pepper
Freshly ground to taste
*
3 each chicken breast halves, boneless, skin-on
3 each chicken thighs, boneless, skinless
bone-in, skin-on
*
3 tablespoons olive oil
1 tablespoon butter
6 each onions
cipollini, trimmed and peeled
8 ounces baby carrots
peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth, low salt
6 ounces snap beans
trimmed
*
4 ounces mushrooms, morel
*

Directions

Preheat the oven to 375℉ (190℃).

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper.

Stir to combine. Place the chicken pieces on a work surface.

Gently loosen the skin of the chicken and push the herb mixture under the skin.

Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat.

Place the chicken in the pan, skin side down, when the oil is hot.

Cook until the skin is crispy and golden, about 5 minutes.

Turn the chicken and cook the same way on the other side.

Turn the heat off the pan and reserve.

Transfer the chicken to a baking dish , skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat.

Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots.

Sprinkle with salt and pepper.

Cook until tender and golden in places, about 7 minutes.

Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon.

Add the snap peas and mushrooms.

Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes.

Season with salt and pepper, if necessary.

Remove the chicken from the oven.

Spoon the vegetables onto a serving platter along with the chicken.

Spoon the sauce over the chicken.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 24247% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 96mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 35g
Vitamin A 110% Vitamin C 23%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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