Crisp Chicken Thighs with Summer Vegetables

A one-pot wonder that will surely become a weeknight dinner staple in no time at all. This recipe is so flexible, you can add any seasoning, spice, herb, and tailor-fit it to your liking!

Ingredients

5 pieces chicken thighs

5 tbsp olive oil

sea salt

freshly cracked black pepper

paprika (optional)

1/4 cup white wine (optional; you can also substitute mirin)

1/2 lemon, juiced

1/2 lemon, sliced

onion, quartered

cherry tomatoes

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Wash chicken then pat dry with paper towel. Season both sides with salt and pepper.

 1 summer braised chicken thighs

2. Pour 5 tbsp olive on your Lodge oval casserole. Over low heat, cook chicken thighs skin side down for 10 minutes, moving the pieces every now and then to make sure they don't burn. After 10 minutes, flip the thighs to cook the meat part. After 10 minutes, flip the thighs to crisp the skin some more, about 5 minutes.

2 summer braised chicken thighs

3. Put cooked chicken on a plate. Remove excess oil. Pour white wine (or mirin) and lemon juice on the pot. Put the chicken back in the pot and cook for 5 more minutes.

3 summer braised chicken thighs

4. At this point, you can season the chicken with paprika, add aromatics like sliced lemons, quartered red onion, and cherry tomatoes. Bake for 10-15 minutes until skin crisps up and tomatoes blister.

4 summer braised chicken thighs

5. Remove from oven. Garnish with arugula. Serve!

5 summer braised chicken thighs

Tags: lodge
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