Seared chicken thighs bake together with veggies and herbs d’ Provence, with a little fresh lemon juice and asparagus added in towards the end of the baking time for crisp-tender spears! The lemon/herbs d’ Provence pairing is a favorite of my husband’s and I’m always looking for ways to create new dishes with it. This dish looks and tastes 100% company worthy, but it’s so easy to make that I’ve found myself putting it on the menu for regular ole weeknights! I tried 2 different methods with the chicken thighs, and we both preferred them with a good crispy skin! The first time, I simply placed them skin side down in a roasting pan, (like the above picture) and at the end of the cooking time the skin was a very light golden color. The second time, I tried browning them first in a skillet before roasting them with the veggies, and that turned out to be our favorite! If you have a large Dutch oven or a roasting pan that can go from the stove top to the oven you can make this all in one pan. My baking dish isn’t stove top friendly, so I just seared my chicken thighs in a cast iron skillet first. While the chicken and onions bake, you can prepare the rest of the veggies. After the chicken is halfway cooked, you scatter the chopped zucchini and sliced mushrooms over the baking dish and line the asparagus spears around the edges. By adding the rest of the veggies in halfway through the cooking time, you’re sure to avoid overcooked asparagus! Try this spring dinner with my Lemon Cream Strawberry Tart for dessert. The word Primavera means spring in Italian, but I thought calling this recipe Spring Chicken might be just too much of a play on words so I went with some fancy language instead. Primavera is also a traditional preparation for pasta that involves loads of spring veggies, so we’re pretty much right on track with the chicken standing in for pasta today. I hope you enjoy this one as much as we did, and if there’s anything you’d like to see a recipe for be sure to let me know! 5 from 3 reviews
