PREP TIME: 15 mins
COOK TIME: 45 mins
- 3 pounds bone-in, skin-on, chicken thighs
- Salt & pepper to taste
- 2 tablespoons olive oil
- 4 medium Yukon Gold potatoes, 1-inch chunks
- 4-5 medium Carrots
- 3 whole, unpeeled cloves garlic, smashed flat
- 1 bunch Swiss chard
- 1 1/2 cups chicken stock
- 1 tablespoon Dijon mustard
- Finely grated zest of 1 lemon
- 1/2 teaspoon dried thyme
- Juice of 1/2 lemon
- 1/4 cup chopped parsley
- Preheat the oven 400°F.
- With scissors or a sharp knife, trim the excess chicken skin & fat from the thighs. Sprinkle all over with salt and pepper.
- Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks & leaves separate.
- In a large ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it,, so the skin lightly browns.
- Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
- Add the potatoes & carrots to the skillet & cook for 5 minutes.
- Add the chard stalks, smashed garlic & braising liquid to the skillet
w/vegetables. Set the chicken pieces on top & sprinkle w/thyme.
- Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through & the vegetables are tender. Remove the pan from the oven.
- Transfer the chicken thighs to a plate. Taste the broth & add more salt, if you like. Set the skillet over high heat & bring the liquid to a boil. Stir the chard leaves into the skillet & cook for 2 to 3 minutes, or just until wilted.
- Remove the garlic cloves.
- Set the chicken on top of the vegetables. Squeeze the lemon over the chicken & sprinkle w/parsley.
- Serve from the skillet, or transfer to a large serving platter.