Herb-Infused Skillet Roast Chicken with Seasonal Veggies
Indulge in the hearty flavors of this Herb-Infused Skillet Roast Chicken with Seasonal Veggies. This one-pan dinner features perfectly roasted chicken thighs, crispy Brussels sprouts, and sweet potato, all drizzled with a zesty lemon butter sauce that enhances the natural tastes of the ingredients. Perfect for a weeknight family dinner or a cozy gathering with friends, this dish melds together the warmth of home-cooked comfort food with a burst of fresh herbal notes. Sharing is optional—once you taste it, you might want to keep it all to yourself.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Kosher salt
to taste (none)
Freshly ground black pepper
to taste (none)
Chicken thighs, bone-in and skin-on
4 (patted dry with paper towel)
Olive oil
4 tablespoons (none)
Brussels sprouts
1 1/2 cups (halved)
Sweet potato
1 (diced)
Red onion
1 large (sliced into 1-inch wedges)
Garlic
1 head (halved horizontally)
Chicken stock
1/2 cup (none)
Unsalted butter
1 tablespoon (none)
Fresh lemon juice
3 tablespoons (none)
Chopped herbs
to taste (such as dill, parsley, cilantro, and chives)
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
In a large cast-iron skillet, heat over medium-high heat for about 5 minutes. Generously season the chicken thighs with kosher salt and freshly ground black pepper.
3
Add 2 tablespoons of olive oil to the skillet, swirling to coat the bottom. Place the chicken thighs skin-side down in the skillet and sear for about 4-5 minutes until the skin is crispy and lightly golden. Flip the thighs and sauté for an additional 3 minutes, then transfer them to a plate.
4
In the same skillet, drizzle an additional tablespoon of olive oil. Arrange the Brussels sprouts cut-side down on one half of the skillet, and fill the other half with diced sweet potatoes. Scatter the onion wedges and garlic halves throughout the pan. Drizzle the remaining olive oil over the vegetables and season with salt and pepper.
5
Place the chicken thighs skin-side up on top of the arranged vegetables. Transfer the skillet to the preheated oven and roast, shaking the pan halfway through to ensure even cooking, until the vegetables are tender and golden, about 25-30 minutes.
6
After roasting, carefully remove the skillet from the oven and increase the temperature to 500 degrees F (260 degrees C). Dot the chicken and vegetables with the tablespoon of unsalted butter, then pour in the chicken stock and drizzle with fresh lemon juice.
7
Return the skillet to the oven and continue to roast until the chicken skin is deeply golden and the juices are bubbling and reduced, about 5-7 minutes more.
8
Garnish the dish with your choice of chopped fresh herbs and serve warm straight from the skillet, spooning the luscious pan sauce over each portion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Skillet Roast Chicken with Seasonal Veggies?
It is a one-pan dinner featuring perfectly roasted chicken thighs, crispy Brussels sprouts, and sweet potato, drizzled with a zesty lemon butter sauce.
What type of chicken is used in this recipe?
The recipe calls for 4 bone-in and skin-on chicken thighs.
How many servings does this recipe provide?
This recipe serves 4 people.
What is the initial oven temperature?
The oven should be preheated to 425 degrees F (220 degrees C).
How should I prepare the chicken thighs?
They should be patted dry with a paper towel and seasoned generously with kosher salt and freshly ground black pepper.
What kind of skillet is recommended?
A large cast-iron skillet is recommended for this recipe.
How much olive oil is needed for the dish?
A total of 4 tablespoons of olive oil is used across the searing and roasting steps.
How long do I sear the chicken skin-side down?
Sear the chicken thighs skin-side down for about 4 to 5 minutes until the skin is crispy and golden.
What vegetables are used in this recipe?
The dish includes Brussels sprouts, sweet potato, red onion, and garlic.
How should the Brussels sprouts be prepared?
The Brussels sprouts should be halved.
How should the sweet potato be cut?
The sweet potato should be diced.
How should the red onion be sliced?
The red onion should be sliced into 1-inch wedges.
How do I prepare the garlic for the skillet?
Use one head of garlic and halve it horizontally.
Where do I place the chicken during the roasting stage?
Place the chicken thighs skin-side up on top of the arranged vegetables in the skillet.
How long is the initial roasting time?
The skillet should roast in the oven for about 25 to 30 minutes until the vegetables are tender.
What should I do halfway through the first roasting period?
Shake the pan halfway through to ensure the vegetables cook evenly.
What temperature should the oven be increased to for the final stage?
Increase the temperature to 500 degrees F (260 degrees C).
What liquids are added before the final roast?
Add 1/2 cup of chicken stock and 3 tablespoons of fresh lemon juice.
How much butter is added to the dish?
Add one tablespoon of unsalted butter before the final roasting step.
How long is the final roast at 500 degrees F?
Roast for an additional 5 to 7 minutes until the chicken skin is deeply golden and juices are bubbling.
What herbs can be used for garnish?
You can use chopped fresh herbs such as dill, parsley, cilantro, and chives.
What is the cooking method for this dish?
This is a one-pan skillet roast method involving both stovetop searing and oven roasting.
How should the dish be served?
Serve it warm straight from the skillet, spooning the pan sauce over each portion.
Is this recipe considered easy to make?
Yes, it is tagged as an easy dinner and a family-friendly meal.
Can I use chicken stock for this recipe?
Yes, 1/2 cup of chicken stock is used to create the pan sauce.
What seasonings are essential for the chicken?
Kosher salt and freshly ground black pepper are used for seasoning.
How do I ensure the Brussels sprouts are crispy?
Arrange them cut-side down in the skillet before roasting.
What kind of lemon juice should I use?
Fresh lemon juice is recommended for the best flavor.
Is the garlic peeled before roasting?
No, the head is halved horizontally and scattered throughout the pan with the skin on.
What is the category of this recipe?
The recipe is categorized under Chicken.