November 22, 2016
Pan Roasted Chicken Thighs & Sautéed Vegetables
Prep & Cook Time: 25 minutes
4 chicken thighs
1 tsp salt
1/4 tsp pepper
2 tbsp butter
1 tbsp olive oil
2 cloves garlic (crushed)
4-5 sprigs fresh thyme
2 tbsp green onion (roughly chopped)
2 cups cherry tomatoes
4 handfuls fresh spinach leaves
2 cups sliced mushrooms
Pat the chicken thighs dry and season with salt and pepper.
Preheat oven to 450F. Heat a large oven safe pan on medium for two minutes.
Drizzle the pan with olive oil and place chicken skin side down on the pan. Allow the chicken to cook for 3-5 minutes without moving. Flip chicken pieces to the other side, add 1 tbsp butter, thyme, and garlic to the pan. Cook for another two minutes on the stove basting chicken pieces with the oils from the pan.
Transfer the pan with the thighs to the oven and cook for another 15-20 minutes, or until the juices run clear. Remove chicken pieces from the oven and let it rest for five minutes. While chicken is resting, melt 1 tbsp butter in a medium skillet.
Add cherry tomatoes and cook for two minutes. Season with a pinch of salt and pepper. Add mushroom slices to the pan and continue cooking for another two or three minutes. Remove pan from the heat and add spinach leaves to the pan and stir until leaves are wilted.
Serve chicken pieces on the bed of sautéed vegetables garnished with green onion.