#panroasted

This chicken dish is delicious because it has savory chicken thighs, sweet carrots, and crunchy almonds all cooked together in a tasty broth. Great for a cozy dinner during the week or a special event.

Ingredients: 4 chicken thighs. 2 tablespoons olive oil. Salt and pepper to taste. 4 medium carrots, peeled and sliced. 1/4 cup sliced almonds. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 cup chicken broth. 2 tablespoons butter.

Instructions: Preheat oven to 400F 200C. Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5 minutes. Flip chicken thighs and add carrots, almonds, garlic, and thyme to the skillet. Transfer skillet to the preheated oven and roast for 20 minutes, or until chicken is cooked through. Remove skillet from oven and transfer chicken and vegetables to a plate. Place skillet back on the stove over medium heat. Add chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer until broth reduces slightly, about 3 minutes. Stir in butter until melted and sauce is slightly thickened. Pour sauce over chicken and vegetables before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

With the salty flavors of anchovies, capers, and sour lemon slices, this recipe makes chicken thighs that are soft and juicy on the inside and crispy on the outside. Even cooking and caramelization are guaranteed by pan-roasting, and adding chicken broth makes a tasty sauce that can be drizzled over the finished dish.

Ingredients: 4 bone-in, skin-on chicken thighs. Salt and freshly ground black pepper. 2 tablespoons olive oil. 4 anchovy fillets, chopped. 2 tablespoons drained capers. 2 garlic cloves, minced. 1 lemon, thinly sliced. 1/2 cup chicken broth. 2 tablespoons chopped parsley, for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Add a lot of salt and pepper to the chicken thighs. Heat the olive oil over medium-high heat in a large skillet that can go in the oven. Put the chicken thighs in the pan with the skin side down. Cook for about 5 minutes, or until they are golden brown. For the anchovies, capers, garlic, and lemon slices, turn the chicken over and spread them out around it in the skillet. Put the pan in the oven and roast for about 20 minutes, or until the chicken is done and the lemon slices are caramelized. Take the skillet out of the oven and put the chicken, capers, garlic, anchovies, and lemon slices on a platter to serve. Set the pan back on the stove over medium-low heat. Scrape the bottom of the pan to get rid of any browned bits before adding the chicken broth. Simmer for about three minutes, or until the sauce is a little less thick. After serving, sprinkle chopped parsley on top of the chicken and pour the sauce over it.

Prep Time: 10 minutes

Cook Time: 25 minutes