Crispy Chicken with Spring Vegetables
Yield: 3-4 servings
Prep time: 5 minutes
Cook time: 45 minutes
8 bone-in, skin-on chicken thighs
1/2 teaspoon sea salt
2 teaspoons ghee or extra virgin olive oil
Freshly ground black pepper
4 slices of bacon, sliced crosswise into 1/2-inch pieces
1 bunch slender asparagus, trimmed and sliced into segments about 1 1/2 inches long
1 shallot, halved and thinly sliced
Zest of one lemon, in thin strips
1 cup frozen or fresh shelled peas
1 tablespoon lemon juice, or more to taste
2 tablespoons minced fresh chives
Lemon wedges, for serving
Preheat the oven to 450. Pat the chicken dry and season both sides with sea salt.
Heat a very large ovenproof skillet over medium high heat. Pat the chicken thighs with paper towels, getting them as dry as possible. When the pan is hot, add the oil and ghee, and swirl to coat the bottom of the pan. Add the chicken to the pan, skin side down, and season the meaty side with pepper. Let the chicken cook undisturbed for 8-10 minutes, or until the skin is a deep golden brown. Turn off the heat, turn the chicken over, and season the skin side with pepper. Transfer the skillet to the oven and roast, uncovered, for 20-25 minutes, or until the chicken is fully cooked (it should register 165°F on a meat thermometer).
While the chicken is cooking, fry the bacon over medium-low heat until crisp. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel.
When the chicken is done, transfer it to a plate and cover loosely with foil. Pour off all but about a tablespoon of fat from the skillet, leaving as many browned bits in the pan as possible. Heat the skillet over medium heat and add the shallot and lemon zest. Cook, stirring frequently and scraping the bottom of the pan, for about two minutes. Raise the heat to medium-high, add the asparagus, and cover the pan. Cook for 3-5 minutes, or until the asparagus is crisp-tender. Add the peas, stir, and then cover and cook for about 2 more minutes, until the peas are heated through. Stir in the lemon juice and bacon.
Transfer the vegetables and pan juices to a platter and put the chicken on top. Sprinkle with chives and serve hot, with lemon wedges if desired.