Crispy Skin Chicken Thighs with White Wine Pan Sauce and Roast Spring Vegetables
Enjoy crispy skin roasted chicken thighs with a white wine pan sauce and roasted spring vegetables. Includes step-by-step photos showing how to prepare baby artichokes.
Cook Time
1 hour,5 minutes
Cook Time
1 hour,5 minutes
  • juice of 1 lemon
  • 8 baby artichokes
  • 8 skin-on, bone-in chicken thighs
  • salt and pepper
  • 1tablespoon canola oil
  • 4 carrots, peeled and cut into chunks
  • 1bunch (about 10) radishes, halved
  • 3tablespoons olive oil, divided
  • 2cups sugar snap peas, ends trimmed
  • 1bunch (about 8) green onions, trim off dark green portion
  • 3cloves garlic, minced
  • 1/3cup white wine
  • 1cup chicken broth
  • 1/2teaspoon fresh thyme leaves
  1. Preheat oven to 425 degrees. Spray 2 baking sheets with cooking oil spray (1 for the chicken and 1 for the vegetables).
  2. Prepare artichokes: Mix lemon juice with cold water in a small mixing bowl. As you trim each artichoke, add it to the bowl of lemon water to prevent browning. Use a serrated knife to cut off the top 1/3 of the artichokes (with the pointy ends). With your hands, peel back the outer leaves at the base and remove until you get to the tender, lighter green leaves inside. Then use a vegetable peeler to remove the outer tough part of the stem. Trim off the very end of the stem. Cut in half lengthwise.
  3. Sear chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat canola oil in a large skillet over medium-high heat. Add 4 chicken pieces, skin side down, and cook without moving until skin is browned and crispy, 7-8 minutes. Use a splatter guard if you have one. Remove chicken from skillet and place on the prepared baking sheet, skin side up. Sear the second half of the chicken and place on baking sheet. (Do not wash the skillet you used to sear the chicken, save that for when you make the sauce.)
  4. Toss carrots and radishes with 1 tablespoon olive oil and salt and pepper. Spread out on the second baking sheet. Put the chicken and the carrots and radishes into the oven at the same time. Set a timer for the chicken for 20 minutes. (Chicken is done when it reaches an internal temperature of 165 degrees, which will take 20-25 minutes.) Set a second timer for the vegetables for 15 minutes.
  5. When the carrots and radishes have been roasting for 15 minutes, remove the pan from the oven and stir or shake to move the veggies around. Drain artichokes. Toss artichokes, sugar snap peas, and green onions with remaining 2 tablespoons olive oil and salt and pepper. Add the artichokes, snap peas, and onions to the same baking pan with the carrots and radishes and spread out into an even layer. Return to oven and roast for additional 15 minutes, or until vegetables are tender. (It will be 30 minutes total roasting time for the carrots and radishes.)
  6. Make sauce: When you have about 10 minutes left on the vegetable baking time, make sauce. Heat the same skillet you used to brown the chicken thighs over medium heat. Add garlic to the rendered chicken fat and cook, stirring often, until fragrant, about 2 minutes. Add wine and scrape up any browned bits from the bottom of the pan. Cook until wine is mostly evaporated, then add broth. Simmer until the sauce is reduced by half, about 7 minutes. Stir in thyme and add salt and pepper as needed. Spoon pan sauce over chicken when serving.

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