One Pan Chicken Thighs with Lemon & Herb Vegetables & Potatoes

Well…. it’s been a while. My instincts are to write a long explanation of what got me sidetracked and how I took some time to think about what I want to do next here. The conclusion I came to was to focus on my cooking and sharing more recipes. Less filler, more flavor, so I figure maybe the best thing to do is get right to the food.

I’m purposefully finishing this post up with no time to spare. I am leaving in a couple hours to catch a flight to Seattle for a week of adventures, food & a good friend’s wedding. It’s fitting, since this dish is one that takes some time to prep, but is easy to clean up and walk away from. (You know, like the thoughts in my head lately about the blog.)

I specifically came up with this recipe when I got a new 5qt pan by Chrissy Teigen for Target and wanted to challenge myself to make dinner using it only. This is my one pan plan for a perfect weeknight meal:


You will need a large oven-safe pan with a lid for this

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 4 bone-in, skin-on chicken thighs
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, halved & sliced
  • 6-8 small red potatoes, quartered (bite-sized pieces)
  • 2 Tbsp butter
  • 1 zucchini, halved lengthwise & sliced
  • 1/2 pint cherry tomatoes, halved
  • 1 lemon, zest & juice
  1. Mix the paprika, onion powder, garlic powder, parsley, oregano, basil, thyme, chili powder, salt & pepper together. Split the spice mix in half.
  2. Rub the chicken thighs all over with half of the spice mix & let it sit for at least an hour to overnight. If you do refrigerate the chicken, remember to take it out a few minutes early and let it come up to room temp before cooking.
  3. Preheat the oven to 300 degrees.
  4. On the stove top, put a Tbsp of vegetable oil in a large, deep pan over medium-high. Place the chicken thighs skin side down & cook for 3-4 minutes until it begins to brown. Flip the thighs & cook another 3-4 minutes. Remove from the pan & set aside. (Alternatively, you can also grill the chicken.)
  5. Reduce the heat to medium. Add the sliced onions & peppers to the pan & cook for 4-5 minutes until tender, stirring occasionally.
  6. Add the potatoes & butter. When the butter melts, stir in the remaining spice mixture. Reduce heat to a low simmer, cover the pan & cook for 15 minutes.
  7. Add the tomatoes, zucchini & lemon zest to the pan & stir it together. Place the chicken thighs skin side up in the pan on top of the veggies, being careful not to submerge them. (You want to keep the skin from getting soggy.) Drizzle the lemon juice over everything.
  8. Cover & cook in the oven at 300 degrees for 15 minutes. Remove the lid & cook an additional 5-10 minutes, until the potatoes are tender & the chicken is golden brown.

The key to this whole thing is keeping the chicken skin as crispy as possible. I personally like to use a grill or a grill pan to really get a good sear on it, but for the sake of the one pan meal, I tried it & it does work pretty well on a hot stovetop situation. Just make sure you let the pan cool a little bit before adding the veggies so you don’t char them.


Heavenly

Chicken thighs can be a little scary for some people, especially with the bone in them. I personally think a chicken thigh is much more attractive on the bone with the skin, but maybe that’s just me. They have more flavor & don’t overcook & dry out nearly as easily as the chicken breast.

This is not only an easy clean up recipe, it’s an economical one too. Chicken thighs are often on sale & always way cheaper. All the spices and dried herbs are pantry staples. Add some veggies and get to it!


It’s also approved by Mona & her sniffer

I really hope you guys try this one out. Let me know what you think! I’m also super excited to get this post up, go explore Seattle, & then come home to work on all the new recipes & projects I have in mind.

Make sure to follow along on instagram, @thepickygourmet! There should be a lot of fun stuff to see in the PNW this week. Peace out, internet!

On The Side: German-Style Potatoes with Pesto

This time last week, I was sitting around waiting. My pantry was packed, my bar stocked and all my laundry and dishes were cleaned and put away. The backyard was stripped of decorative string lights, the grill was anchored to the deck and the patio furniture was in my dining room. Devices and back up batteries were charged, movies were downloaded to the laptop and a stack of board games and puzzles was waiting in the closet. I was incredibly prepared for Lane to hit Hawaii, marking our first hurricane as homeowners.

Except it never happened. At least not for Oahu. The big island of Hawaii and Maui got the majority of the rain and wind, but Lane slowed, weakened and veered away from the rest of the state. We only got gray skies, some gusty winds and barely a sprinkle here. I’m obviously very happy that we didn’t have anything worry about but man, what a weird weekend, waiting for a hurricane to hit and it never showing up.

The plan had been to spend the storm snacking and drinking and playing games… and we stuck to the plan. I also spent a lot of time cooking. One of the first things I made was a pesto. I had trimmed my herb garden in the backyard to avoid damage, so I had a lot of fresh herbs to use. I used mainly my sweet Italian basil, with some Greek basil and curly parsley thrown in (simply because I had it.)

Pestos can be made with any type of herb, even though basil is traditional. I don’t always have pine nuts lying around (which are very expensive), and I have some other nut allergies, so I tend to skip that step with my homemade pestos. I use roasted garlic to fill in a bit for that toasted pine nut flavor. I just whipped up the herbs, garlic, and some fresh parmesan cheese in the food processor with extra virgin olive oil and voila!


Easy, nut-free pesto. But you can always get some at the store too.

I didn’t record or measure anything while making this pesto, because I figured I would just use it on a sandwich or something when the power was out, which was of course going to happen when hurricane Lane hit. To my surprise, my oven was active all weekend. When I was looking around for things to make and remembered I had this pesto to use, I was inspired to make this recipe. It’s German potato salad with a pesto twist!

  • 1lb small red potatoes, quartered
  • 14.5oz can of low-sodium chicken or vegetable stock
  • 3 cups water
  • 1 Tbsp olive oil
  • 1/2 red onion, chopped
  • 4 green onions, sliced
  • 2 Tbsp white vinegar
  • 1 lemon, juiced & zested
  • 1/2 cup pesto (homemade or favorite store-bought)
  1. Place the quartered potatoes in a pot & pour in the stock & water, making sure the potatoes are submerged. Bring it to a boil over medium-high heat, then reduce to a simmer. Cover & cook for 10-15 minutes, until potatoes are fork tender. Gently strain out the liquid, salt & pepper the potatoes, & set aside to cool.
  2. Heat a sauté pan over medium heat. Add the olive oil, red onion & the white & light green parts of the green onion. Cook for 5-10 minutes, stirring consistently just until the onions start to brown.
  3. Add the vinegar & lemon juice, reduce the heat to medium-low & let it simmer for a couple minutes. Stir in the pesto, then pour the entire mixture over the potatoes. Gently stir to coat.
  4. Transfer to a serving dish & serve warm or at room tempature, garnished with lemon zest & sliced tops of the green onions. Yields about 4 servings.

Typically, German potato salad will have bacon and mustard in it, but I used the pesto to take their places. I suppose this is a kind of an Italian-German fusion dish! It’s also a flavor bomb. You get the fresh lemon, the punch of the herbs and the onions and then the tangy vinegar comes in. The soft, cooked potatoes just absorb it all.


Before the pesto hits, the color of the onions is fantastic

Speaking of those potatoes, they taste great all on their own because of using the stock. Think about, stock or broth can replace water in a lot of recipes, and all it does is just ramp up the depth of flavor. I like chicken stock, but if you want to keep it strictly vegetarian, veggie stock is great too.

This dish can be served really at any temperature, but I like it just above room temp. It would be a great side to bring to a cookout, especially since it’s an easy recipe to double or triple up on. I’m personally not a big fan of mayo-based potato salads, especially when it’s sitting outside all day in the sun. This version is guaranteed to be delicious all day long, no matter how hot or cold it is.

Yes, no matter the weather… whether it’s a hurricane or not… sigh.