This one-pan, 10-ingredient recipe is perfect for weeknights. It’s done in under 30 minutes and has just about everything – juicy chicken, perfectly cooked vegetables and a healthier gravy that coats everything in deliciousness. Not to mention easy cleanup!
Serves 4 | Gluten free | Less than 30 minutes
- 1 1/2 pounds of chicken thighs
- Sea salt
- 1 tbsp butter
- 1 pound brussel sprouts, ends cut off and sliced in half
- 1 fennel bulb, fronds cutoff and chopped fine and bulb sliced thin
- 1/2 cup unsalted chicken or vegetable broth
- 2 tbsp chopped tarragon, divided
- 1 scallion sliced thin
- 1 tsp cornstarch mixed with 1 tsp water
- The juice of half a lemon
Preheat your oven to 375 degrees F. Place the chicken thighs in a small bowl and sprinkle generously with sea salt and a few cracks of black pepper. Toss to combine. Add the butter to a large cast-iron or oven-safe skillet and turn heat to high. When butter is crackling, add the chicken. Cook for about 2 minutes or so per side until browned then add the brussel sprouts, fennel, 1 tbsp tarragon and 1/2 cup broth. Turn the heat off, sprinkle with salt (skip if you have salted broth) and a few more cracks of black pepper, and place in the oven.
Bake for about 12-15 minutes or until largest part of the chicken reads 165 degrees F. (Note – the vegetables will not seem done – that is ok). Remove the pan and return the skillet to the stovetop. Remove the chicken and add the cornstarch mixture. Cook over medium heat until liquid thickens and vegetables are just softened, about 3-5 minutes. Place the chicken back into the skillet and mix slightly to coat in the gravy. Sprinkle fennel fronds, remaining tarragon, and scallions and squeeze the juice of half a lemon on top. Serve warm.