One pan dinners are the way to go, especially in the summertime when you’d like to spend more time outside enjoying the weather. Creating an easy meal that is flavorful and satisfying, but covers all the bases is what I strive for when creating dinner. Chicken seems to always be a good crowd-pleaser and adding a load of vegetables alongside is simple and tasty.
Chicken that is seared in a pan and finishes cooking in the oven leaves it crispy on the outside, yet still juicy and tender. Broccoli and bell peppers are veggies that definitely can handle the heat of the oven and if added thirty minutes after the chicken gets a head start on roasting, it all ends up beautifully finished at the same time.
The sauce in this dish is created by the base of onions on the bottom of the pan, which are added after the chicken is seared. A pat of butter offers an easy pan sauce along with the onions and creates a steamy atmosphere for the other ingredients to roast upon. The entire meal is done in less than forty-five minutes and you can serve it straight from the pan. Now that’s how I like to dine in the summer.
4-6 bone-in skin-on chicken thighs
1 white onion, sliced
1 head of broccoli, sliced into florets
1 red bell pepper
2 tablespoons butter, divided
salt & pepper
- Preheat oven to 425 degrees. Sprinkle chicken with salt and pepper. In a large oven-proof skillet, add 2 teaspoons olive oil and 1 tablespoon butter. Place skillet over medium heat and after butter is melted, add chicken-skin-side down.
- Sear chicken for 4 minutes, flip chicken over and cook for 3 minutes. Remove chicken from pan and place on a plate. Add onions to pan and place seared chicken on top. Roast chicken and onions for 30 minutes in oven.
- Remove skillet from oven and add broccoli and peppers, scatter around chicken evenly. Place skillet back in oven for 15 minutes, or until broccoli is crisp-tender. Remove skillet from oven.
- Slice lemon in half and squeeze juice over top of skillet. Serve immediately with remaining lemon. Enjoy!